Sally, those look yummy. I always bake my cupcakes on steroids or something because mine are always huge...like waaaaaay over the paper liner. I like 'em chubby.
These are really easy and really yummy when they're warm.
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my baby bro and cousins made chocolate-chip muffins with my aunt this weekend. They're all such big muffin fans.
I had one for breakfast yesterday morning. It was great. Yummy, child labour. Should make them cook more often.
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do melted chocolate chips make for a softer coating on the balls? I want a nice hard coating.
will my cake balls melt if I take them to a picnic?
I refrigerated my cakeballs since they were too soft.
I used milk chocolate and it gave me a hard coating.
They shouldn't melt right away though. I bet they'll be gone before they melt.
when i made cake balls i used milk chocolate bark and i melted it (and kept it melted the whole time i dipped cuz im an OCD perfectionist who took forever to dip cuz they had to look perfect ) by using my own ghetto version of a double boiler. i took a bowl with the chocolate in it and put that in a small pot of water and heated it up on the stove.
if i were to make them again id probably use semi sweet chocolate chips instead of the bark...it was way too sweet imo.
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do melted chocolate chips make for a softer coating on the balls? I want a nice hard coating.
will my cake balls melt if I take them to a picnic?
I didn't freeze them, but I did refrigerate them. Alhamdulillah my batter was pretty stiff. I think its cuz I didn't use too much frosting. I used the nestle semi sweet chocolate chips. I got a nice hard coating with mine (I posted a pic a couple pages ago. thats how mine turned out). I don't think they'd melt. Just keep them in the fridge and take them out right before you go.
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Originally Posted by zakk
next question... how did you melt the chips? stovetop? microwave? fireplace? blowtorch?
I did the same thing as fatima. I put a bowl over a pot of hot water. You'll never burn your chocolate that way inshAllah.
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i froze mine.
and i've used bark and chips. both work okay as long as they're milk/semi-sweet/dark chocolate. white chocolate is hard to dip with. it doesn't melt as nicely. i got a hard coating once it dried no matter what kind of chocolate i used.
and you should be fine if you take it out of the fridge right before you head out.
Re: The Art of Baking
) by using my own ghetto version of a double boiler. i took a bowl with the chocolate in it and put that in a small pot of water and heated it up on the stove. 
