05When you have cleaned up that mess, begin your 7-Minute Frosting. If you haven’t made it before, read up and prepare yourself. I use the Joy of Cooking’s recipe for 7 Minute Frosting. Once again, feel free to use your own favorite. Only make half of the recipe, as you will not be needing very much. Once the frosting has come to room temperature, spoon into a pastry bag fitted with a medium-sized star tip.
06Line a couple of rimmed baking sheets with parchment or silpat and set aside. In the top of a completely cooled cupcake, insert the tip of the pastry bag about halfway and squeeze in some frosting. Stop when it begins to bulge. If you go too far down, the frosting will probably burst out the bottom. Don’t worry, though. The mistakes can still be covered in chocolate! Place cupcakes on lined sheets frosting side up.
07Now, clean up that mess and continue to chase away those pesky kids with a wooden spoon. In the top of a double boiler set over medium heat, melt the chopped paraffin completely. Add the chocolates and stir until smooth and heavenly. Think Willy Wonka’s chocolate river. Remove from heat and begin dipping. Place each cupcake into the chocolate, insertion side up. Push down on all sides so that the chocolate comes over the top a little. Don’t cover the frosting hole with chocolate. Remove from its bath with a couple of forks and flip it insertion side down onto your prepped sheets. When they are all finished, place in the fridge to set. By the time you are finally finished cleaning up the war zone, you will be able to sample a homegrown ding dong! That will be the only one you get, because your husband and your children are professional ding dong devourers.
08I would think they would be very cute wrapped in foil.