I used to buy some amazing cupcakes at a specialty bakery that were completely coated in hardened ganache, even the bottom. Can anybody tell me the best way to completely cover a cupcake in ganache?

Hi there, there are cupcake cases which are made of chocolate. Maybe its that?

Ganache takes a little while to set up and harden.Wouldn't you just dip the cupcake (no wrapper) into the ganache while it is still a liquid? I haven't seen that done, almost sounds like a poured fondant covered petite four.

It's kind of like a gourmet version of a hostess cupcake. Maybe it's not ganache and something else coating it?