Here is the simple, chocolate topping that we dipped our hi-hat cupcakes into. The result is a thin layer of chocolate that coats your swirls of frosting beautifully.
16 ounces semisweet chocolate, finely chopped
4 Tablespoons canola or vegetable oil
Combine the chocolate and oil in a heatproof bowl over the top of a pan of barely simmering water. Once it has melted, transfer to a container that is tall and wide enough for the cupcake to fit into for dipping. Let the chocolate cool about 15 minutes. Testing with an instant read thermometer, our chocolate was at 120 degrees when we began dipping. We took the chilled cupcakes out of the refrigerator 3 at a time to dip. After dipping refrigerate again to firm up the chocolate. These cupcakes need to be served cold.
This covered 17 cupcakes……to dip 24 cupcakes use:
24 ounces semisweet chocolate
6 Tablespoons canola or vegetable oil