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Chocolate CupcakeThe best thing about a chocolate cupcake is it adapts well to a variety of different themes and ideas. Roses, butterflies and even geometric shapes come alive and look beautiful fashioned into chocolate. We hope the ideas on these pages help inspire your chocolate designs!
Chocolate Rose CupcakeDifficulty Level: Experienced
Bakery/Cake Goods needed:
Chocolate Rose Decorating Supplies:
Cupcake Icing Tools:
Finishing Touches:
Directions for making the chocolate roses: Step 1: Make the candy clay ahead. Step 2: Break off small amount of candy clay and form into a cone. (This will form the foundation for your rose.) Break off another small ball of clay. Either roll or press with your thumb into a flat circle. Curl this circle around the tip of the cone. This will form the center of your rose. Repeat these steps using slightly more candy clay and making your petals bigger each time. As your petals become larger, you may need to shape them a bit more before attaching them to your cone. Petals will open up a bit more as well. When the base is covered with petals, move on to the next rose. You will need to make one large chocolate rose and one smaller one for each cupcake. Set them aside to harden. Step 3: Roll out a medium ball of candy clay and press out leaf shapes. Cut them out of the clay using the knife. Set them aside to harden. Directions for Icing the Cupcake: Step 1: Fill an icing bag with cocoa butter cream and fit the opening with a #804 or 808 tip. In a swirling circle motion, pipe out icing to cover the cupcake. Step 2: Gently place a rose and two leaves on each cupcake. Simple Chocolate CupcakeDifficulty Level: Easy
Try this simple chocolate cupcake if you are just getting started with decorating and need an easy project.
Decorating Supplies:
Decorating Tools:
(see step 2 below for instructions on how to make fondant flowers) (you can bake your cupcakes in brown liners or make your own cupcake wrappers with brown paper, see below*) Directions: Step 1: Fill icing bag with chocolate frosting. Fit the opening with the 1M Start tip. Using a circular motion squeeze out enough icing to cover the tops of the cupcakes. Step 2: Roll out the fondant, with the floral/petal cutter, cut out flower shapes. You'll need enough for each cupcake. Gently shape the flower using a shaping tool like a sponge. For detailed instructions, please see the flower cupcake decorations page. Step 3: Place two flowers onto each cupcake. Shake on chocolate sprinkles. Carefully place a small amount of chocolate frosting in the center of the flowers and gently place a couple of chocolate sprinkles to form flower stamens.
Elegant Chocolate Rose CupcakeDifficulty Level: Experienced
The roses on this chocolate cupcake contrasts well against the creamy white buttercream. While the flowers will take some time to make, the cupcakes themselves are a snap to put together.
Chocolate Rose Decorating Supplies:
Cupcake Icing Tools:
Finishing Touches:
Directions for making the chocolate roses: Step 1: Make the candy clay ahead. Step 2: Break off small amount of candy clay and form into a cone. (This will form the foundation for your rose.) Break off another small ball of clay. Either roll or press with your thumb into a flat circle. Curl this circle around the tip of the cone. This will form the center of your rose. Repeat these steps using slightly more candy clay and making your petals bigger each time. As your petals become larger, you may need to shape them a bit more before attaching them to your cone. Petals will open up a bit more as well. When the base is covered with petals, move on to the next rose. You will need to make one large chocolate rose and one rose bud for each cupcake. Set them aside to harden. Step 3: Roll out a medium ball of candy clay. Using leaf embossing, press out leaf shapes and cut them out of the clay using the knife. Set them aside to harden. (If you don’t have a leaf embosser, cut out the leaf shapes and create veins with a toothpick.) Directions for Icing the Chocolate Cupcake: Step 1: Work the butter cream in the bowl until it scoops easily onto the spatula. Step 2: Drop a dollop on the top of the cupcake, and using the edge of the spatula, smooth out the surface to create a flatly iced cupcake. Set aside. Step 3: Follow the package directions to heat up the glaze. Pour a small amount of the glaze into a zip lock bag and cut a small opening for the syrup to flow through. Step 4: In a quick zig-zag motion, cover cupcakes with chocolate glaze. Step 5: Gently place a rose, a rose bud and one or two leaves on each cupcake.
Ivory Mum Chocolate CupcakeDifficulty Level: Experienced
The contrast of this simple ivory mum against dark chocolate is striking and beautiful. Other colors that would look just as lovely are pale lavender, pink and golden yellow. Bakery/Cake Goods needed:
Chocolate Mum Decorating Supplies:
Cupcake Icing Tools:
Finishing Touches: Directions for making the mums: Step 1: Break off a medium size ball of fondant and tint it ivory. Step 2: Break off a small ball of ivory fondant and roll it into a ball about ½ - ¾” in diameter. Place it on the end of a toothpick or piece of dry spaghetti. Poke it into a piece of polystyrene or other material is hold it upright to set. Step 3: With the small rolling pin, roll additional ivory fondant out on a flat surface to about 1/8” thickness. With the daisy flower cutters, cut two small and one medium petal shapes. Step 4: Place petals on the thin shaping foam and pull the end of the veining tool from the tip of the petal to the center to curl it. Shape petals for all three flowers cut-outs in this manner. Step 5: Dampen the fondant ball with the food-safe paint brush and water. Poke the toothpick end of the fondant ball through the center of one of the small prepared flower petals. Gather the petals around the center. Repeat this step with the second small flower petal and place the medium flower petal last. Step 6: Remove flower from the toothpick. Using the tip of the veining tool or the end of a toothpick, carefully shape and curl the ends of the flower petals until you like the way the flower looks. Place in a flower forming cup to dry completely. Directions for making the chocolate leaves: Step 1: Follow the package directions on Candy Melts and melt candy. Step 2: Place candy into leaf molds. Let harden in the freezer and unmold onto a plate covered with wax paper. Set aside until you’re ready to decorate your cupcakes. You may need to clean up the edges a bit with a small knife to remove excess chocolate. Directions for Icing and Decorating the Cupcakes: Step 1: Fill an icing bag with cocoa butter cream and fit the opening with the Ateco #846 star tip. In a swirling circle motion, pipe out icing to cover the middle of the cupcake.
Other Chocolate Resources:For more ideas on using chocolate or other dessert sauces, check out all about dessert sauces. Sponsored Links:
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