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I got a little carried away recently making several different versions of Easter cupcakes. Who doesn’t love Easter anything?

I found this candy mold at AC Moore and had to get it. I wasn’t sure how it would work out, but I just had to try.

Turns out it’s super easy to use. The chicks were the hardest because I had to use a toothpick to put the orange in the beak and feet of the molds, but then I just piped in the yellow on top, let them set and popped them out of the mold. For the carrots, I drew black lines with a black edible food writing pen (like these.) I did the same for the bunny eye. For the chocolate, you can buy different colored candy melts, or just color white candy melts with food coloring.

I made a regular batch of vanilla cupcakes and topped them with some butter cream frosting. Then added some colored sprinkles and the candy. Aren’t these carrots cute?

And the chicks.

And I love the rabbits. I colored the butter cream green and used smaller sprinkles.

And then, there’s a surprise filling inside the cupcakes. I made it simple. Well, I didn’t make it, that’s what made it simple. I used marshmallow fluff for the filling. I have a handy little tool (like this: cupcake corer) that allows you to easily remove part of the interior of the cupcakes. Just push it into the enter of the cupcake, give a twist.Then pull it out and there you have a hole in your cupcake. Just pipe or spoon in your filling, then cover with frosting. Here they all are in Easter perfection.

Chocolate Candies

Ingredients

▢ Chocolate candy mold
▢ Candy melts
▢ Toothpick

Instructions

Microwave:

Place candy melts in microwave and heat in 30-second intervals, stirring in between each interval. Be careful to not overcook or the chocolate will become chalky and unusable.
Candy melts
The chocolate is ready when you can still see a few small pieces of the original chocolate pieces. Give one final stir, until you have smooth chocolate.

Stovetop:

Use double boiler (or a glass bowl on top of a sauce pan filled with water) and melt chocolates over medium heat, stirring frequently.
The chocolate is ready when you can still see a few small pieces of the original chocolate piece shapes. Upon stirring, they will continue to melt.

Candy making:

Once the chocolate is melted, spoon teaspoon size amounts of chocolate into mold forms.
Chocolate candy mold
To get multiple colors: use a toothpick to place first color in the mold. Pour the second, or main, color over first color.
Tap mold to remove bubbles and to settle the chocolate.
Wipe away any excess chocolate from the mold. The chocolate should be level with the top of the mold.
Keep on counter or place in refrigerator for a few minutes until the chocolates are ready to be popped out of the mold.