Chocolate Covered Cupcakes

Yes Dear Reader, this is as it appears, CHOCOLATE DiPpEd CUPCAKES!! They are sooo easy you are going to cry. Where did I get this from you ask? Where else but Martha?
1) Make the cupcakes! Whatever recipe you like best! Let them cool and then set them on a cooke sheet.

2) Make the iconic cupcake top. I used a meringue frosting but it was way too sugary sweet so I say try the regular out-of-the-tub kind, the main idea is for it to be thick.

3) Scoop some frosting into a Ziploc bag if you don't have real pastry bags. Snip of a large-ish corner and pipe a tall, solid spiral up the cooled cupcake. It takes practice to get them cute so patience patience dear reader! Then stick them into the freezer to harden while you do step 4.

4)For the chocolate coating I used 2 cups chopped semisweet chocolate and 3 tbl oil. Use the double boiler method (its the best, no burning chocolate) to melt it all together. Poor it in a mug or small bowl thats narrow so you can dip the top in without it squishing on the bottom. Now, DIP! FAST! COMPLETELY! No white should show, careful not to drop the cuppy in the chocolate... it's been known to happen... yep.

5) Let them drip dry on a cooling rack on top of foil.
6) Put them on a hand made cake stand and enjoy! chop them open with a hot knife and ogle over how awesome you are.