YOU GUYS. I’m not even going to pretend to be modest because LOOK AT HOW ADORABLE THESE CUPCAKES ARE!
The best part, they’re also real easy. I just followed the same steps as with the chocolate hi-hat cupcakes, but used white chocolate and food dye. And, as you can see here, you can do full-sized cupcakes or mini cupcakes. Or a mix of both!
12 of your favorite cupcakes (I used my cream cheese cupcakes recipe found here)
one batch of Martha Stewart’s hi-hat frosting
16 ounces of white chocolate, chopped
4 tablespoons vegetable oil
Red food coloring
sprinkles, if desired
Here’s how to do it:
First, use a pastry bag and desired tip to frost your cooled cupcakes with the fluffy hi-hat frosting. Place the cupcakes in the freezer so the frosting gets good and cold.
While the cupcakes chill, roughly chop the white chocolate into smaller pieces and distribute it evenly among four small, deep microwave-safe bowls or teacups. Add one tablespoon of vegetable oil and stir to coat the chocolate chunks.
Microwave each cup of chocolate on high for 15 seconds at a time, stirring before microwaving it again, until the chocolate has melted. I found that white chocolate melts a bit quicker than milk or dark chocolate, so it will probably take about a minute (or even less). You don’t need to get it hot, you just it to be warm enough to melt the chocolate, so take care not to overcook it.
Allow the melted chocolate to come to room temperature (the oil will keep it from solidifying), stirring occasionally, then add the red food coloring. Add just a few drops of red food coloring at a time, and stirring to get it fully incorporated, until you reach your desired shade of pink. Repeat this with the next two cups of white chocolate, using fewer drops of food coloring in each one, and leaving one white (unless you don’t want to leave it white—you’re the boss!).
Take the cupcakes out of the freezer and carefully dip the cupcake, frosting side down, into the cooled pink chocolate, until the base of the frosting is fully submerged. Lift the cupcake from the chocolate and allow the excess to drip a bit before inverting it.
Place the cupcake back into the freezer for a few minutes so the chocolate can firm up. They’re ready to go as is, or, if you’re like the ombre or striped look, repeat the process with each cupcake for each shade of pink, being sure to freeze the cupcake for about 10 minutes before adding the next color.
Store the cupcakes in the fridge until ready to serve.
Bonus pro tip: If you want to add sprinkles, be sure to add those after dipping in the chocolate but before placing the cupcake in the freezer, otherwise the sprinkles won’t stick to the hardened chocolate.
My cookbook Bake it in a Cupcake: 50 Treats With a Surprise Inside is out now on Andrews McMeel Publishing and available at your favorite local bookstore as well as Amazon.com, Barnes & Noble, and Indiebound.org!