banana-split cupcakes

Banana split cupcakes? Like, a banana split crossed with a cupcake? Is that even possible?

Why yes, it is very possible. And it is quite possibly even better than the original thing.

Who could resist these strawberry-banana-pineapple-walnut-chocolate chip (I’m not kidding)-filled cupcakes topped with banana slices, walnuts, cherries, and last but definitely not least – drizzled in chocolate syrup? CHOCOLATE SYRUP.

Banana-Split Cupcakes
Yield: 18 Regular Cupcakes

You’ll need:

For the Cupcakes

  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • ½ cup strawberry yogurt
  • 1 tsp baking soda
  • 2 cups all-purpose flour
  • 1 cup mashed bananas (about 2 bananas)
  • ½ cup macerated strawberries
  • ½ cup dried pineapple, loosely chopped
  • ½ cup chocolate chips
  • ½ cup walnuts, loosely chopped

For the Banana Whipped Cream Frosting

  • 1 cup heavy whipping cream
  • 1/4 cup sugar
  • 1 over-ripe banana, mashed
  • Chocolate syrup, to taste
  • ½ cup walnuts, chopped
  • ½ cup bananas, thinly sliced
  • 18 cherries (pitted) or maraschino cherries


For the Cupcakes

  1. Preheat your oven to 350 degrees F.
  2. In a medium bowl, cream butter and sugar with an electric mixer until light and fluffy.
  3. Mix in the eggs, one at a time, until well incorporated.
  4. Add in the yogurt and mix well.
  5. In a separate bowl, whisk flour and baking soda together.
  6. Pour the flour mixture into the butter mixture in portions, beginning and ending with the flour mixture, until well combined.
  7. Stir in mashed bananas, strawberries, pineapple, chocolate chips, and walnuts.
  8. Fill your prepared muffin tins to the very top.
  9. Bake for 25-30 minutes, or until the tops spring back to the touch.

For the Banana Whipped Cream Frosting

  1. In a medium bowl, whip heavy cream and sugar with an electric mixer until light and fluffy.
  2. Mix in bananas until just combined.
  3. Frost your cupcakes!
  4. Top with walnuts, banana slices, and cherries.
  5. Don’t forget to drizzle with chocolate syrup! 🙂


cranberry-almond biscotti

It’s been a long while since I’ve made biscotti. Almost a year, I think. I’m not sure why or how I forgot how much I enjoyed making them (and eating them).

It. was. heavenly.

Cranberry-Almond Biscotti
Yield: Approximately 2-Dozen Cookies

You’ll need:

  • 3/4 cup sugar
  • 1/2 cup (1 stick) butter, room temperature
  • 2 large eggs
  • 3/4 tsp almond extract
  • 1 3/4 cup all-purpose flour
  • 1/4 cup almond meal, toasted and ground almonds *see directions below
  • 1/2 cup yellow cornmeal
  • 1 cup almonds, toasted and coarsley chopped *see directions below
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 cup dried cranberries


  1. Preheat your oven to 325 degrees F.
  2. Measure 1 1/4 cups of unblanched almonds. Spread them across a baking sheet and toast in the oven for about 13 minutes, or until fragrant.
  3. Remove the almonds from your oven, and let them cool for a bit. Leave your oven on!
  4. Finely chop 1/4 cup of the toasted almonds (I highly recommend using a food processor). Once you have a ground meal, set aside.
  5. Coarsley chop the remaining 1 cup of toasted almonds. You can do this by pulsing them a few times in a food processor.
  6. In a medium bowl, Cream your butter and sugar until light and fluffy
  7. Add in eggs, one at a time, and almond extract. Mix well.
  8. In a separate bowl, sift together the flour, almond meal, corn meal, baking powder, and salt.
  9. Add the flour mixture into the butter and sugar mixture in portions, beginning and ending with the flour mixture, until just combined.
  10. Stir in the remaining cup of coarsely chopped almonds and dried cranberries until well incorporated. The dough should be very sticky at this point. It should end up looking something like this.
  11. Line two baking sheets with parchment paper. (If you don’t have parchment paper, generously spray the sheets with oil (Pam).
  12. Divide the dough into 4 sections. (I did only 2 sections. It depends on how many loaves you want.) Make sure your hands are floured to prevent it from sticking.
  13. Form a log with each ball of dough-approximately 3/4 inches high by 2 inches wide.
  14. Leave enough space between each log, as it will expand.
  15. Bake in your preheated oven for 25-30 minutes, or until set and lightly browned.
  16. Remove and let cool for 5-10 minutes, or until able to be sliced.
  17. Slice at an angle to form 1/2 inch thick slices.
  18. Return each slice, cut-side down, to the baking sheet. The biscotti will harden as it cools.
  19. Serve and enjoy 🙂


everything bagels

Okay, okay, I know what you’re thinking. “Bagels aren’t sweet!” That is correct. They aren’t sweet. BUT- this recipe was far too amazing not to share. Plus, bagels are like second cousins to donuts. So, it’s close enough.

My boyfriend loves “everything” bagels, so I thought I’d make him a fresh batch to take to work this week.

Please be patient with this recipe, as it is time-consuming and requires a great deal of patience. But if you stick with it, the results will turn out great. Find something to occupy yourself with while you wait for the dough to do what it needs to do.

Everything Bagels
Yield: 12 large or 16 medium bagels

You’ll need:

For the Sponge

  • 1 tsp. instant yeast
  • 4 cups unbleached bread flour
  • 2 ½ cups water, at room temperature

For the Dough

  • ½ tsp instant yeast
  • 3 ¾ cups unbleached bread flour
  • 2 ¾ teaspoons salt
  • 2 tsp malt powder OR 1 tbsp brown sugar

To Finish

  • 1 tbsp baking soda
  • Cornmeal or Semolina flour, for dusting
  • “Everything” topping; 4 tsp each of sesame seeds, poppy seeds, dried minced garlic, dried minced onion and 2 tsp. kosher salt


First, make the sponge.

  1. Combine the instant yeast with the bread flour in a medium mixing bowl. Add the water, and whisk until it forms a sticky batter.
  2. Cover the bowl with plastic wrap and let it sit for approximately 2 hours. It should nearly double in size.

Next, make the dough.

  1. In the same mixing bowl, add the additional yeast to the sponge and stir.
  2. Add in 3 cups of the flour, salt, and brown sugar (or malt). Stir (or mix on low speed with the dough hook) until all ingredients form a ball.
  3. Slowly add in the remaining 3/4 cup of flour to stiffen the dough.
  4. Transfer the ball of dough to a counter top and knead for at least ten minutes. At this point, it should be firm and smooth. There should also be no raw flour; all ingredients must be well hydrated. If the dough is too dry and begins to rip, add a few drops of water and continue kneading. If it is too wet, add in more flour to stiffen it up.
  5. Immediately divide the dough into 4 1/2 oz. pieces (this is the size for standard bagels).
  6. Form each piece into a roll.
  7. Cover the rolls with a damp towel, and allow them to rest at room temperature for approximately 20 minutes.
  8. Meanwhile, line a baking sheet with parchment paper and mist lightly with spray oil.
  9. Once the 20 minutes are up, shape the bagels by pushing a hole through the center and stretching it to about 2 inches in diameter.
  10. Place each of the shaped bagels 2 inches apart on the prepared baking sheet.
  11. Mist the bagels very lightly with spray oil and cover the baking sheet with a plastic bag, or cover loosely with plastic wrap.
  12. Let the pans sit for about 20 minutes at room temperature.

Do the “float test.”

At this point, you’ll need to check to see if the bagels are ready to be retarded in the refrigerator using the “float test.” The bagels are ready to be retarded when they float within 10 seconds of being placed in the water.

  1. Fill a small bowl (like a cereal bowl) with room-temperature water.
  2. Take one bagel and test it.
  3. If it floats, quickly return the bagel to the pan and pat it dry. Cover the pan and place it in the refrigerator overnight.
  4. If it doesn’t float, return the bagel to the pan and continue to let the dough rest at room temperature. Check it every 20 minutes until a bagel floats.

The following day… get ready to bake!

  1. Preheat your oven to 500 degrees F.
  2. Bring a large pot of water to a boil.
  3. Add in the baking soda.
  4. Get your slotted spoon ready for dipping your bagels in the pot and your “everything” toppings combined in a separate bowl. Also, have a timer handy.
  5. Take your bagels out of the refrigerator and gently drop them in the boiling pot of water. Boil only as many as comfortably fit.
  6. Boil for exactly 2 minutes PER SIDE. (This will yield chewier bagels. If you like them less chewy, boil for about 1 minute.)
  7. While the bagels are boiling, prepare your baking sheet by lining it with parchment paper. Spray generously with spray oil and sprinkle with the cornmeal or semolina flour. *This is extremely important. If you skip this step, your bagels are going to stick to the pan.
  8. As soon as you boil the bagels on each side, remove them from the water, place on your prepared baking sheet, and IMMEDIATELY top with your “everything” topping. Don’t wait until the entire batch is done to top them. Top them as soon as they come out of the water.
  9. Once all the bagels have been boiled, place the pan (or pans) in the middle shelves of the oven.
  10. Bake for approximately 5 minutes, then rotate the pans, switching the shelves and giving the pans a 180 degree rotation. You still need to rotate even if you’re only using 1 pan.
  11. After the rotation, lower your oven setting to 450 degrees F. Continue baking for about 5 minutes, or until the bagels turn a light golden brown. You can bake them darker if you prefer.
  12. Remove the pans from the oven and let the bagels cool completely (about 15 minutes) before serving.


hummingbird cupcakes

The other day, a little bird (pun-intended) messaged me, requesting that I bake her a hummingbird cake. She had a craving. It’s a girl thing, I understood. So in the hopes of seeing my good friend (Little Bird) and coming to her hormonal rescue, I went to the grocery store to buy the ingredients that very same day. Long story short – Unfortunately we did not get to meet, and I was left with about 20 cupcakes and 2 mini heart-shaped pans of this delicious hummingbird cake filled with pecans, bananas, and pineapple. Lucky for me, Mother’s Day was a day away. They were a hit! In fact, I woud venture to say that this is quite possibly the most delicious cake I’ve ever tried. I like to keep things simple, and I’m not big on decorations. So I topped this mouth-watering cake with a simple cream-cheese frosting, sprinkled with pecan bits.


Dear Little Bird,

Should you read this, I’ll have you know that I ate this mini heart-shaped hummingbird cake in your honor. But worry not, I will be more than glad to bake this for you again!



Hummingbird Cupcakes
Yield: 24 Regular Cupcakes

You’ll need:

For the Cake

  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 8-oz can crushed pineapple
  • 1 cup chopped pecans, plus 1/2 cup for topping
  • 2 cups chopped bananas

For the Cream Cheese Frosting

  • 3 sticks unsalted butter, at room temperature
  • 1 pound cream cheese, at room temperature
  • 1 tsp vanilla extract
  • 2 1/2 cups confectioners’ sugar


For the Cake

  1. Preheat your oven to 350 degrees F and prepare your muffin tins.
  2. Sift the dry ingredients together (flour, baking soda, salt, sugar, cinnamon, and nutmeg) in a medium bowl.
  3. Add eggs and vegetable oil while stirring. Do not use an electric mixer. I used a whisk and my hands. Mix well until all ingredients are incorporated.
  4. Stir in vanilla extract, pineapple, banana, and 1 cup pecans until thoroughly combined.
  5. Pour batter into the muffin tins, filling almost to the top.
  6. Bake for 25-30 minutes or until they pass the toothpick test.
  7. Cool completely before frosting!

For the Cream Cheese Frosting

  1. With an electric mixer, cream together the cream cheese, butter, and vanilla extract.
  2. Add the confectioners’ sugar, one cup at a time, and mix until smooth.
  3. Frost your cupcakes once they have completely cooled.
  4. Top the cream cheese frosting with pecans.


peanut butter cookies

My internet was down for the past two or three days (I can’t recall… I’ve been in a dark place), so naturally I was stuck watching cooking shows all day. Not that I’m complaining – I learned a lot. So this morning I felt inspired to bake these peanut butter cookies, thanks to Giada’s Peanut Butter Cookies with Blackberry Jam. Now, I didn’t have blackberry jam. In fact, I didn’t have any jam. So I just decided to go with it. And of course, they were delicious – as all her recipes are.

Peanut Butter Cookies

Peanut Butter Cookies
Yield: 10 (4-inch) Cookies

You’ll need:

  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder (I used Hershey’s)
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 stick unsalted butter
  • 3/4 cup creamy peanut butter (creamy-not crunchy!)
  • 3/4 cup sugar, plus 1/4 cup
  • 1/2 cup dark brown sugar (the original recipe called for light brown sugar, but I was out!)
  • 1 egg, at room temperature
  • 1 tsp vanilla extract


  1. Preheat your oven to 375 degrees F. Line your baking sheet with parchment paper.
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a mixing bowl, beat the unsalted butter, peanut butter, 3/4 cup of sugar, and brown sugar until smooth. It is very important that the butter be at room temperature.
  4. Add the egg and vanilla extract and mix until blended.
  5. With the mixer on low speed, gradually add in the flour mixture until incorporated.
  6. Put the remaining 1/4 cup of sugar in a small bowl.
  7. Form the dough into small balls, about half the size of your palm, and roll each of them in the sugar.
  8. Place your dough balls on the baking sheet, evenly apart. Give them plenty of space since they will widen.
  9. Bake for about 14 minutes or until the surface of the cookies are crackled.
  10. Cool completely.
  11. ENJOY with a cold glass of milk 😉

lemon cupcakes

I made these lemon cupcakes for a class presentation a few weeks ago (It was cupcake-related). Needless to say, I got the A. These were light and delightfully refreshing cupcakes – perfect for this hot, summer weather – adapted from MyBakingAddiction’s Lemon Cupcakes.

Lemon Cupcakes
Yield: 24 Cupcakes

You’ll need:

For the Cake

  • 2 1/4 cups cake flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups buttermilk
  • 4 large egg whites
  • 1 1/2 cups sugar
  • lemon zest from two large lemons
  • 1 stick unsalted butter, softened
  • 1 tsp vanilla extract
  • 1/2 tsp lemon extract

For the Cream Cheese Frosting

  • 3 sticks unsalted butter, at room temperature
  • 2 1/2 cups confectioners’ sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon extract


For the Cake

  1. Preheat your oven to 350 degrees F and prepare your muffin tins.
  2. Sift together the flour, baking powder, and salt. Set aside.
  3. In a separate bowl, whisk the buttermilk and egg whites until combined. Set aside.
  4. In yet another bowl, pour the sugar and lemon zest and rub them together (with your fingers) until well incorporated, moist, and fragrant.
  5. Add the softened butter to the sugar mixture and beat for about 3 minutes (or until light and fluffy).
  6. Beat in the vanilla and lemon extracts.
  7. With an electric mixer, on medium speed, beat in the flour mixture and buttermilk mixture interchangeably, beginning and ending with the flour mixture, until well combined.
  8. Divide the batter into your prepared muffin tins, filling them to the top.
  9. Bake cupcakes for 20-25 minutes, or until they are springy to the touch, and pass the toothpick test.
  10. Cool cupcakes completely.

For the Cream Cheese Frosting

  1. With an electric mixer, blend the butter and cream cheese until well combined.
  2. Pour in vanilla and lemon extracts and continue mixing.
  3. Gradually add in confectioners’ sugar, one cup at a time, until well combined.
  4. Frost your cupcakes once they are completely cooled, and garnish with fresh lemon slices.

mini rice krispies peanut butter chocolates

I was craving something something sweet earlier this week but I was just too lazy/tired/not in the mood to go through the entire hassle of baking/frosting/decorating a cake. So in order to satisfy my sweet tooth, I did something simple, easy, and delicious. Everyone will love these! I highly recommend this recipe, adapted from Kellogg’s Rice Krispies Peanut Butter Chocolate Chews.

Mini Rice Krispies Peanut Butter Chocolates
Yield: 24 Bars

You’ll need:

  • 1 1/2 cups rice krispies cereal, finely crushed
  • 1/4 cup light brown sugar
  • 1/4 cup crunchy peanut butter
  • 1/4 cup low-calorie syrup
  • 3/4 cup semi-sweet chocolate, broken up into pieces
  • 2 tablespoons corn oil


  1. Combine brown sugar, syrup, and peanut butter in a medium saucepan. Heat over medium-high heat for a few minutes, or until the sugar dissolves.
  2. Remove the saucepan from the heat and immediately stir in the crushed cereal until combined.
  3. Press about 1 tablespoon of the mixture into your mini-muffin pan cups. I used my tablespoon measure to evenly spread the mixture all around the muffin cups. You can use paper liners if you wish, but I was too lazy to do it. 😉
  4. In a medium saucepan over medium-high heat, combine your chocolate and corn oil. Stir until smooth.
  5. Spoon 1 teaspoon of the chocolate into each muffin cup.

    Okay, okay, I know. I did a sloppy job. Forgive me- I’m only human.

  6. Let it cool at room temperature or in the fridge. I put mine in the fridge so the chocolate could harden quicker… Yummy. Enjoy!

banana-coconut easter bunny cake

Okay- So I realize Easter was a week ago… but for those in the post-Easter spirit, or anyone determined to do this in the future, or anyone with a beloved pet rabbit… okay I’ll stop. You get the point. I hope you’ll enjoy this fun recipe. I got the idea thanks to Betty Crocker’s Easter Bunny Cake.

It looks hard but it’s quite easy. I had less than a few hours to bake something last weekend and I was already late to an Easter party. (I refuse to show up to get-togethers without something sweet.) So, for the sake of simplicity, I used a Banana Supreme mix with Vanilla Frosting. But you can use your own recipe or any other flavors you like, of course.

Banana-Coconut Easter Bunny Cake

You’ll need:

  • Banana Supreme Mix (or any cake mix of your choice)
  • Coconut Extract (if you’d like; it’s not necessary)
  • Vanilla Frosting (or any frosting of your choice)
  • 2 cups sweetened coconut flakes
  • Construction paper, for the bunny ears
  • Milk-chocolate Easter egg candies (or jelly beans)


1. Heat your oven to 350 degrees F.

2. Make and bake your cake mix according to the box instructions for two 8-inch round pans.

3. Reserve one layer for another use or make two bunnies!

4. Once cooled, cut one layer in half.

5. Place the two halves together, upright (the curve is on top to form the body).

6. Put the halves together using frosting in-between them.

7. Cut out a notch, about one-third of the way up one end of the body (the smaller end will be the head).

8. Take one half of the notch you cut out for the tail. Attach it to the end of the body using toothpicks.

9. Frost the entire body, make sure to round the sides, head, and tail.

10. Generously sprinkle the cake with coconut.

11. Cut out bunny ears from construction paper. Insert them into that notch you cut out on the top.

12. Use the chocolates (or jelly beans) for the ears and nose.

coconut cupcakes

Hoping everyone had a wonderful Easter! I couldn’t resist making these adorable Easter-themed coconut cupcakes. Adapted from Ina Garten’s Coconut Cupcakes Recipe, this batter yields 24 regular cupcakes.

Easter Coconut Cupcakes

Coconut Cupcakes
Yield: 24 Regular Cupcakes

You’ll need:

For the Cupcakes

  • 3 sticks unsalted butter, room temperature
  • 2 cups sugar
  • 5 extra-large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon coconut extract
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup buttermilk
  • 14 ounces sweetened, shredded coconut
  • Easter egg chocolates or jelly beans, for garnish

For the Frosting

  • 1 pound cream cheese at room temperature
  • 3 sticks unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 1 pound confectioners’ sugar, sifted


  1. Preheat your oven to 325 degrees F.
  2. With an electric mixer, cream the butter and sugar on high speed until light and fluffy.
  3. With the mixer on low speed, add in the eggs, one at a time.
  4. Add the vanilla extract and mix well.
  5. In a separate bowl, sift the dry ingredients (flour, baking powder, baking soda, and salt).
  6. Alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.
  7. Fold in 7 ounces of coconut.
  8. Line your muffin pan with paper liners and fill each liner to the top with batter.
  9. Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.
  10. Allow the cupcakes to cool in the pan for 15 minutes.
  11. Remove to a baking rack to cool completely.

Meanwhile, make the frosting.

  1. With an electric mixer, cream together the cream cheese, butter, and vanilla extract.
  2. Add the confectioners’ sugar, one cup at a time, and mix until smooth.
  3. Frost your cupcakes once they have completely cooled.

I wanted to give my cupcakes a “egg nest” feel, so i toasted the remaining 7 ounces of coconut. It’s very simple- just spread the coconut evenly on a baking sheet and bake at 350 degrees F for about 8-10 minutes. Make sure to check it constantly. You’ll notice that the edges will brown first so if this happens, take out the baking sheet and move the coconut around to make sure it browns evenly. Don’t over-toast it!

Once your cooled cupcakes have been frosted, top generously with the toasted coconut and garnish with your Easter egg candies of choice. 🙂

hi-hat cupcakes

I stumbled upon a hi-hat recipe earlier this week and I just could not resist them! They are somewhat labor intensive but definitely worth it. Extremely cute and delicous.

Hi-Hat Cupcakes
Yield: 24 Regular Cupcakes

You’ll need:

For the Chocolate Cake

  • 2 cups sugar
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1 cup natural cocoa powder (I used Hershey’s)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp vanilla
  • 1 cup low-fat buttermilk
  • 4 ounces (1 stick) melted butter
  • 1 cup brewed coffee (I used instant espresso powder in 1 cup water- after microwaving for 1.30 minutes)
  • 3 large eggs
For the Italian Meringue Frosting
  • 1/2 cup or 4 large egg’s worth of egg whites
  • 1 cup sugar
  • 3/4 tsp cream of tartar (Ok- I don’t know about anyone else but I had no idea what this was or where to find it. If you’re like me, you can find this in the isle with all the spices.)
  • 1 cup water
  • 2 tbsp pure vanilla extract

For the Dipping Chocolate

  • 12 ounces (about 3 bars) bittersweet chocolate
  • 1/4 cup vegetable oil


First, let’s make the cake.

  1. Preheat your oven to 350 F.
  2. Prepare your cupcake tins. I slightly spray my cupcake liners with vegetable oil so the cakes won’t stick.
  3. In a mixing bowl, sift the dry ingredients (sugar, flour, salt, baking powder, baking soda, and cocoa powder). Set aside.
  4. In another mixing bowl, mix the wet ingredients (vanilla, buttermilk, melted butter, and whole eggs).
  5. Add the wet mixture to the dry mixture in portions until thoroughly combined. The batter will be fairly wet.
  6. Scoop your batter into the prepared cupcake tins.
  7. Bake for about 20-25 minutes.
  8. Remove from the oven and let cool.

Next, the Italian Meringue Frosting.

  1. Place the sugar, cream of tartar and water in a saucepan under medium to high heat. Bring to a boil.
  2. Place the egg whites in the bowl of an electric mixer. Whip them with an electric mixer until soft peaks form. DO NOT OVER BEAT THEM.
  3. Once the syrup has boiled for about exactly five minutes (or until it has reached 235 F), carefully, and slowly, pour it in to your stiff egg whites with the mixer running on high speed.
  4. Add the vanilla extract and continue whipping the egg whites until they cool to room temperature.
  5. Once it has cooled, scoop into into a pastry bag fitted with a round piping tip.

Pipe coil mounds on top of the chilled cupcakes, resembling a  marshmallow “hat”. Place the cupcakes in the refrigerator to let cool.

Finally, the chocolate coating.

  1. Place the chocolate and vegetable oil in a saucepan and place over simmering water. Let it sit about 5-10 minutes, or until the chocolate is completely melted and smooth.
  2. Scrape the melted chocolate into a deep container (one that is narrow enough to dip your “hats” in).
  3. Quickly dip in the cupcake hats one at a time, allowing the excess to drip off.

Place the dipped cupcakes in the refrigerator (or freezer – for faster results) to allow the chocolate to set.

ENJOY!!! 🙂