Ingredients:

  • Confetti Cupcakes (Or your favourite cupcake recipe)
  • 3 large egg whites, room temperature
  • ¾ cup (150g) granulated sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 10 ounces (280g) semi-sweet chocolate, coarsely chopped
  • 1 ½ Tablespoons canola or vegetable oil
  • Optional: Sprinkles for topping

Instructions:

  1. Make the confetti cupcakes (or your chosen recipe) according to instructions. Allow to cool completely on a wire rack. This is crucial for preventing frosting meltdowns!
  2. Combine egg whites, sugar, and cream of tartar in a heatproof bowl. Create a double boiler setup: place the bowl over simmering water (don't let it touch!). Whisk constantly until sugar is dissolved and mixture reaches 160°F (71°C) on a candy thermometer. Transfer to an electric mixer and add vanilla. Beat on high speed until stiff, glossy peaks form. Taste and add a pinch of salt if needed.
  3. Pipe frosting onto cooled cupcakes using a piping bag and Wilton 1M tip. Chill cupcakes in the refrigerator or freezer until frosting is firm (about 20-30 minutes).
  4. Melt chopped chocolate and oil in the microwave in short bursts, stirring until smooth. Alternatively, melt in a double boiler. Let the chocolate cool slightly (5-10 minutes).
  5. Holding each cupcake by its base, quickly dip the frosted top into the melted chocolate. Place on a wire rack over a baking sheet to catch any drips. Immediately add sprinkles (if using).
  6. Refrigerate cupcakes for 30 minutes to set the chocolate. Serve and enjoy!