- Melt chocolate chips and coconut oil in double boiler (I use a small glass bowl nested in a pot), stirring often, until glossy and smooth. Remove from heat and allow to cool for 10 minutes.
- Pour over cake, allowing it to run over the sides for a dramatic look. OR dip each cooled cupcake/donut/cookie into glaze, allowing excess to drip off. Allow to set for at least 30 minutes.
This recipe will glaze one cake or about 18 regular sized cupcakes. Any extra glaze can be poured onto a baking sheet covered in parchment paper and chilled. Break apart for a delicious chocolate treat.