Hey there, im making creme filled cupcakes, and i want to cover them in chocolate, i was wondering what kind to use?

I would either use a chocolate ganache or a chocolate poured fondant

I would put a swirl of buttercream on first...freeze them...then dip them in melted chocolate...this puts a real thin layer of chocolate on and when eating them it is like a chocolate dipped ice cream cone. They are yummy! I have a photo of some I made and piped a bear of buttercream on top of the cupcake...then dipped it in melted choc.

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1228298

cake-diva, heres an explantion thanks to Wikipedia

Ganache is normally made by heating heavy cream, then pouring it over chopped, dark chocolate. The mixture is stirred or blended until smooth, and can be enhanced with liqueurs or extracts. Depending on the kind of chocolate used, cream should be adjusted to reach desired consistency.

Ganache can also be used in filled chocolates, chocolate truffles, and other desserts. The portions of chocolate to cream vary depending on the intended usage of the ganache. Typically, a ganache is equal parts chocolate and cream; this is used for filling cakes. For a chocolate truffle base, twice as much chocolate as cream is used. For making a glaze, one should use three times as much chocolate as cream. Ganache can also be allowed to cool and whipped to increased volume and then spread to cover a cake.

Also here is a link to a great blog which clearly explains how to pour ganache - whipped is another way you could ice the cupcakes, you simply make the ganache then chill it till firm then whip it! easy

http://daisylanecakes.blogspot.....el/ganache

HTH and good luck

thank you ill try that! so its just whipping cream and chocolate? sounds easy enough

yep, thats all it is - some people put butter in it which helps with shine but if you use a good quality chocolate you get the same result