This site contains affiliate links. Please see Disclosure Policies for more information.I got a little carried away recently making several different versions of Easter cupcakes. Who doesn’t love Easter anything?
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.
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 candy mold
- Candy melts
- 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.
- 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.
- 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.
- Once the chocolate is melted, spoon teaspoon size amounts of chocolate into mold forms.
- 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.
Make our favorite Easter cookies: Easter resurrection cookies. We make these every year!