Hi Hat Chocolate Dipped Cupcakes are chocolate cupcakes topped with a 7 minute icing and dipped in a chocolate coating made of semisweet chocolate and coconut oil.
For the chocolate, I experimented with a few different kinds. First, I used 4 oz of Dove Dark and 1 tablespoon of coconut oil. This created a topping that was firm, but got a little too soft at room temperature. Dove tends to do that. For the second batch I used Guittard chocolate chips. The chocolate mixture was, as expected, thicker and didn't coat as evenly. The best results were with a mixture of melted Ghirardelli bittersweet chocolate and coconut oil. The topping solidified in the refrigerator and did not get too soft when left at room temperature.