Easter Cupcakes With Chocolate Candies and Marshmallow Filling

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

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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.
• 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.
• 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.

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Make our favorite Easter cookies: Easter resurrection cookies. We make these every year!

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