Cupcake Toppers Recipe By Tasty

CUPCAKE TOPPERS RECIPE BY TASTY

Cupcake Toppers Recipe by Tasty image

Add a personal touch to your Valentine's Day with these chocolate text cupcake toppers! When piping the chocolate onto the parchment, make sure the letters in each word connect so the word stays intact when placed atop a cupcake.

Provided by Tikeyah Whittle

Categories Snacks

Time 27m

Yield 12 servings

Number Of Ingredients 2

Ingredients

1 cup semi-sweet chocolate chips
12 store bought festive cupcakes

Steps:

Line a baking sheet with parchment paper.
Add the chocolate chips to a heatproof liquid measuring cup. Microwave in 30-second intervals, stirring between, until thoroughly melted, about 1 minute total.
Transfer the melted chocolate to a piping bag fitted with a small round tip.
Pipe your desired words and designs on the prepared baking sheet. Chill in the refrigerator for 20 minutes, until the chocolate is set.
Carefully peel the words and designs off of the parchment and place on top of the cupcakes.
Enjoy!

Nutrition Facts : Calories 523 calories, Carbohydrate 70 grams, Fat 24 grams, Fiber 2 grams, Protein 6 grams, Sugar 42 grams

CHOCOLATE SNACK CUPCAKES RECIPE BY TASTY

Chocolate Snack Cupcakes Recipe by Tasty image

Here's what you need: all-purpose flour, cocoa powder, baking powder, baking soda, salt, sugar, warm water, buttermilk, large eggs, vanilla extract, heavy cream, marshmallow cream, semi-sweet chocolate chips, heavy cream, powdered sugar, milk

Provided by Alix Traeger

Categories Bakery Goods

Yield 24 servings

Number Of Ingredients 16

Ingredients

1 ½ cups all-purpose flour
¾ cup cocoa powder
¾ teaspoon baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 ½ cups sugar
½ cup warm water
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 cup heavy cream
1 cup marshmallow cream
1 cup semi-sweet chocolate chips
⅔ cup heavy cream
1 cup powdered sugar
1 tablespoon milk

Steps:

Preheat the oven to 350˚F (180˚C).
Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Add the sugar and whisk to combine.
Add the warm water, buttermilk, eggs, and vanilla and whisk until combined.
Line 2 muffin tins with paper liners.
Scoop the batter into prepared muffin tins, filling each cup a little more than halfway.
Bake for about 20 minutes, until the tops of the cupcakes spring back when gently pressed. Let cool completely.
Make the marshmallow filling: In a medium bowl, whip the heavy cream with an electric hand mixer until soft peaks form. Add the marshmallow cream and whip until stiff.
Transfer the filling to a piping bag fitted with a medium round tip or a zip-top bag with a corner snipped off.
Use the end of a whisk or another utensil to push down the center of each cupcake.
Pipe the filling into the cupcakes, leveling off the tops if needed. Freeze for 15 minutes while you make the ganache and icing.
Make the ganache: Add the chocolate chips and heavy cream to a medium microwave-safe bowl. Microwave in 30-second increments, until melted. Mix together until smooth.
Make the icing: In a medium bowl, stir together the powdered sugar and milk until smooth. The icing should fall off the spatula in ribbons. If it is too thin, add a bit more powdered sugar.
Transfer the icing to a piping bag fitted with a small tip or a zip-top bag with a corner snipped off.
Dip the top of each cupcake in the ganache, then set aside to dry for 10 minutes.
Pipe icing curls across the center of the cupcakes and let dry for 15 minutes at room temperature.
Enjoy!

Nutrition Facts : Calories 220 calories, Carbohydrate 28 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 19 grams

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