Chocolate Dipped Cupcakes Inspired by Dairy Queen

Hi-Hat Cupcakes are the best, and you don't see them nearly often enough. With what I'm officially declaring the Cupcake Renaissance of 2025, it felt like the right time to revisit this old favorite. These are chocolate cupcakes with a vanilla bean buttercream swirl dipped in melted chocolate. The inspiration was and still is Dairy Queen's dipped cones.

Hi Hat Cupcakes, which were popularized by Elinor Klivans back in the 1980s, can be made all kinds of ways since they have three main components. These are the three I used for the cupcake base, vanilla swirl filling and chocolate dip.

Chocolate Cupcake Base

For the chocolate cupcake base, these use a chocolate cupcake recipe from The Cupcake Project. These cupcakes dome nicely and have a soft, tight-crumbed texture that works well with the other components. 

Vanilla Bean Buttercream

The new filling is a basic vanilla bean buttercream. Using Nielsen Massey vanilla bean paste makes it extra special, but any good brand of vanilla will work. If you want to make the buttercream truly unique, mix a couple of different vanillas.

Dairy Queen Chocolate Shell

When I first made these I tested with some different types of chocolate and oils. The notes are below. I eventually landed on 4 oz of Ghirardelli Bittersweet mixed with a tablespoon of coconut oil.

• For the first round I used Dove Chocolate and coconut oil. The Dove version tasted great and set up nicely when chilled, but Dove chocolate is softer and creamier than most and I probably could have skipped the coconut oil altogether because at room temperature, the topping got a little too soft.
• For the second round I used Guittard chocolate chips. As expected, the melted chocolate chip and coconut mixture was thicker and didn't coat the frosting as easily, but it did work and the chocolate had soft yet still firm texture when cold and at room temp.
• Finally, I tried a bar of 4 oz Ghirardelli Bittersweet mixed with a tablespoon of coconut oil. That one was the best of both worlds -- firm when cold and at room temperature.  Plus it glided easily over the frosting when dipped.

• Hazelnut Butterscotch Oatmeal Crisps
• Dairy Free Chocolate Mousse
• Queen of Sheba aka Reine de Saba Cake
• Dipped Molasses Cookies
• Melted Caramel Chips Dipped Biscotti

Recipe

Chocolate Dipped Cupcakes

Anna

Hi Hat Chocolate Dipped Cupcakes are chocolate cupcakes topped with a big swirl of vanilla frosting and dipped in a chocolate coating.

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Prep Time 30 minutes mins

Cook Time 18 minutes mins

Cooling Time 30 minutes mins

Total Time 48 minutes mins

Course Dessert

Cuisine American

Servings 18 cupcakes

Ingredients

 

• 2 ounces bittersweet chocolate chopped (56 grams)
• 1 cup all-purpose flour (125 grams)
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ cup unsweetened cocoa powder 40 grams
• 4 tablespoons unsalted butter room temperature (57 grams)
• 1 cup granulated sugar (200 grams)
• 2 large eggs room temperature
• 2 large egg yolks room temperature
• ½ cup plus 1 tablespoon vegetable oil
• 2 teaspoons vanilla extract
• ⅓ cup sour cream (40 grams)
• ½ cup brewed coffee or water

Vanilla Bean Buttercream

• 1 cup unsalted butter room temperature (226-230 grams)
• 3½ cups powdered sugar sifted (420 grams)
• 2 tablespoons whole milk
• 2 teaspoons vanilla bean paste or 2 teaspoons vanilla extract
• ¼ teaspoon salt

Chocolate Coating

• 12 ounces semisweet chocolate finely chopped
• 3 tablespoons coconut oil, shortening or a neutral oil (see notes)

Instructions

 

• Make the Cupcakes. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners, then line a second tin with 6 liners (this recipe makes about 18 cupcakes).
• Melt the chopped chocolate in a heatproof bowl set over simmering water or in the microwave at 50% power, stirring every 30-40 seconds. Let cool slightly.
• In a medium bowl, whisk together flour, salt, baking soda, and cocoa powder. Set aside.
• In a stand mixer fitted with the paddle attachment, beat butter and sugar on low speed until blended. Add eggs and yolks one at a time, mixing after each addition.
• Add the melted chocolate and mix until blended. Beat in oil and vanilla, then mix in sour cream.
• Add dry ingredients and coffee (or water) alternately in three additions, mixing on the lowest speed just until blended.
• Fill cupcake liners about ⅔ full and bake for 18-20 minutes, until the tops spring back lightly.
• Remove cupcakes from the pan and cool completely.
• Beat just until smooth and spreadable. Chill frosting 10-15 minutes if needed before piping.

Vanilla Bean Buttercream

• Make the Vanilla Bean Buttercream. Beat butter until smooth and creamy, about 2-3 minutes.
• Gradually beat in powdered sugar, followed by milk, vanilla, and salt.
• Pipe tall swirls of frosting onto cooled cupcakes. Refrigerate cupcakes for 20-30 minutes to firm the frosting.
• Melt chocolate with oil until smooth, then let cool slightly.
• Dip cupcakes quickly into the chocolate, letting excess drip off. Set on a rack or parchment-lined tray until the coating firms. Note: If dipping doesn't work for you, you can try holding the cupcake in one hand and just drizzling the chocolate mixture over with a spoon, turning to coat.

Notes

For a slightly firmer, whiter frosting, you can replace ¼ to ⅓ of the butter in the frosting with vegetable shortening such as Spectrum

You can use any chocolate for the shell.  I liked the Ghirardelli bittersweet, but I've also tested these with just a mix of chocolate that I had in the pantry combined with some coconut oil.

Chill cupcakes before dipping for the cleanest chocolate shell.

These cupcakes are best served the day they’re made but can be refrigerated overnight. 

Keyword Chocolate Dipped, Cupcakes, Dairy Queen

Tried this recipe?Let us know how it was!