Anyway, on to the Hi Hats! When I first read this recipe, I wondered about the physics of dipping the tall piped-on marshmallow "frosting" into the melted chocolate coating—really, how could that work?? And, it turns out that (for me at least) it was a comedy of errors...
Dip...Then, I put the pre-dipped cupcakes in the freezer for about five minutes while I let the melted chocolate coating cool completely (it was a little warm, but not hot before). And, then, it worked like a charm!
See? Beauty!Oh, and since the chocolate cake here is gluten-free, and one of the recipients of these is a gluten-free and egg-free gal (unless the egg is baked into something), I made a handful of cupcakes with a chocolate ganache topping too (and some Halloween-y sprinkles for fun)!
Recipes are from Gluten-Free Girl, right here, and Bakerella (and Martha Stewart, really) right here and here.
And, best of all, they made for some happy kiddos this afternoon at Conor's 2nd birthday party!!