How to Make sprinkle topped chocolate high-hat cupcakes

We never thought that yummy chocolate cupcakes could get any better...until we saw this recipe. Combining the godlike perfection of chocolate cupcakes with oodles of chocolate icing, pilled on until tipping point, these high-hat chocolate cupcakes are outrageously overdone treats that have us drooling in our seats.

Watch the video to learn how to bake and decorate these treats, and follow the recipe below. We recommend you bake a lot of them, because they're sure to go quickly!

Mix:
Betty Crocker Triple Chocolate Fudge Cake Mix
Frosting:
Betty Crocker Chocolate Fudge Icing
Outer Shell: Semi Sweet Chocolate/chocolate almond bark
(melt for 1 minute, then in 30 second intervals until melted)

Directions:
Bake cake mix in a normal sized cupcake pan.
Whip Buttercream and add chocolate store bought icing.
Pipe on icing
Put cupcakes in freezer for 15 minutes
Melt Chocolate
Dip tops of cupcakes in melted chocolate
add sprinkles

Class Buttercream Icing
stiff consistency, yield ~3 cups
source: Wilton Class I Student Guide

1 c. solid white vegetable shortening
1 tsp. flavoring (clear vanilla abstract, or almond or butter abstract will work too)
2 Tbsp. milk or water
1 lb. confectioners' sugar (approx 4 c., sifted is best)
1 Tbsp. meringue powder
a pinch of salt

DIRECTIONS:
1. Cream shortening, flavor, and water.
2. Add dry ingredients and mix on medium speed until all incorporated. Blend an additional minute or so, until creamy.
*To alter to medium consistency, add 1 tsp. water to each cup of stiff consistency icing. To alter to thin consistency, add 2 tsp. water to each cup of stiff consistency icing.
** Chocolate variation: Add 3/4 c. cocoa or three 1 oz. unsweetened choc squares (melted), and an additional 1 to 2 Tbsp. water to recipe. Mix until well blended.

Ateco Round Tip #809 is used to pipe frosting.