Chocolate Coating
There is something so appealing about a Hi-Hat cupcake. It brings me back to childhood summers when we would sit outside the ice cream shop and desperately try to lick up the ice cream and it will melt down our arms.
Servings: 12 cupcakes
Ingredients
- 11 ounces chocolate chips or finely chopped
- 3 -4 tablespoons vegetable oil
Instructions
- Combine chocolate and oil in a medium heat-proof bowl set over a saucepan of barely simmering water.
- Stir until melted and smooth. Transfer to small container with high sides (like a drinking glass, just make sure its wide enough to fit cupcake), and let cool about 15 minutes.