“Did you just double-dip that cupcake?”
I did, Timmy.. I dipped, then I dipped AGAIN! I made the Redux: Red Velvet Cake cuppies (mini-sized), and then dipped into a chocolate glaze. When making the cuppies, fill the cups a little more than normal so they have a little peak over the edge of the cup. I let the cuppies and single dip chill in the fridge for about 10 min..then I dipped again! π
Chocolate Glaze:
scant 1/3 C So Delicious Coconut Milk Beverage or other milk alternative
heaping 1/3 C chocolate chips (I used semi-sweet, but I bet a dark chip would also be nice. You could also chop up your favorite chocolate bar into 1/3 C.)
Heat milk over medium heat until steaming, but not simmering or boiling. Pour over chocolate and let sit a few moments (I hand-washed the pot that I steamed the milk in, then went to whisk). Whisk to create a glossy emulsion. Let chocolate cool on the counter about 10 min. If you’re in a colder ambient temperature location, it may not take as long. Once both cuppies and chocolate are cooled, dip cuppies in the chocolate gloss. Let chill in the fridge about 10 min, then dip again.. feel free to dip as many times as you like, letting them chill in the fridge between each dip. This recipe will make more than is needed for the cupcake recipe, so you can double the cupcake recipe..say for a potluck or party situation. And I’ve never heard of anyone complaining because there is extra chocolate glaze.. glaze pancakes, scones, or sundaes the next morning, or skip the middleman and just glaze your tongue. π
Happy Baking!
Confectioner’s note: If you want a sturdier chocolate – i.e. one that doesn’t soften at the touch – then simply melt the chocolate in a double-boiler and omit the milk step.
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Mmmmm, I could eat those right now and it’s 7 in the morning!
“or skip the middleman and and just glaze your tongue”
NOW you’re talking! π
The cupcakes look amaaazing with all that glaze.
Hi, this recipe you’ve shared looks so decadent. Can’t wait to give it a try. Can you suggest though a good brand of chocolate to use for this recipe? Thanks a lot!
I like Endangered Species or Guittard (Fair Trade option, though not all of their chocolate is FT) for the melting. Really, any vegan chocolate that is palatable to you will work..I like a darker chocolate, but a semisweet is nice. You could even play with different flavors depending on the flavor of chocolate bar (if using instead of chips). And for the cuppies, I think I used Green & Black Organic Cocoa Powder.. but Ghiradelli is a mainstream option that’s nice.