Today is Savannah Grace’s Birthday! For those of you that don’t know, Savannah Bug is my niece and I love her to pieces.
She came into ours lives on August 30, 2008 and my heart has been full of love for her ever since.
Thomas was in Iraq when she was born but I drove back to VA to be there for her birth. Her little nose and tiny toes made my heart melt. She was perfect.
I don’t get to see her much since her and her mom moved to NC but I still love her the same and we still get to spend time with her when she’s back in VA.
Yesterday we spent the afternoon at her Dad’s house celebrating her birthday and I probably have more pictures to upload that I can count haha.
So with today being Savannah Bug’s birthday and tomorrow being my dad’s birthday, I felt like this was the perfect time to share these Celebration Melting Candy Bar Cupcakes!
What better way to celebrate birthdays?!
Back a few months ago I posted about these Pink Melting Candy Bar Cupcakes and since they were loved so much, I made more! This time they’ve got a birthday party, celebration theme!
You could obviously make these with any type of candy bar you wanted but I just used the mini Hershey bars, mini Mr. GoodBars and Mini Krackel Bars.
I made these with store bought cupcake mix and icing but I’ve got links below for the homemade versions too. Either way, they’re going to be adorable!
Ps. these were totally inspired by My Cupcake Addiction and her Classic Birthday Cake with a Melting Chocolate Bar Effect!
Happy 7th Birthday, Savannah Bug! Aunt Angie and Uncle Thomas LOVE YOU!
By: Angie Barrett – BigBearsWife.com
8/30/15 (Click to Print)
24 Baked Chocolate Cupcakes (Use a Box Mix, or Homemade Mix or My Favorite Recipe)
2 cans white frosting (homemade or store bought)
24 Mini Hershey Bars
1/2 cup chocolate melting wafers
Wax paper (or parchment paper)
a small sharp knife
1 cup chocolate chips
1/2 cup heavy cream
To make the chocolate ganache topping, combine the chocolate chips and heavy cream in a small bowl.
Microwave for about 2 minutes until super, super HOT!
CAREFULLY remove from microwave and let sit for 1 minute. Stir until smooth. (If it’s not getting smooth enough, microwave it for 30 seconds more and stir again.)
Let cool. You’ll want this to be room temperature before pouring it onto your cupcakes.
Lay a piece of Wax paper (or parchment paper) onto a baking sheet (one that is small enough to fit into your fridge or freezer)
Take the small, sharp knife and carefully cut off half of each candy bar’s wrapper. (I cut mine at a diagonal) and remove the bottom part of the wrapper (this is the part of the bare chocolate bar that will touch the cupcake).
Melt the 1/2 cup chocolate melting wafers in the microwave in 30 second burst, stirring after each, until melted
This will create the bit of chocolate that will go down into the cupcake to hold the candybar on top.
On the wax paper, use a small spoon and draw a triangle like shape with the chocolate and fill it in. place the bottom right edge of the mini chocolate bar into the flat part of the melted chocolate. (It will kind of look like the chocolate bar is “pouring” the melted chocolate)
Do this for the remaining mini chocolate bars and then pop them into the fridge or freezer to harden.
Ice cupcakes with the white frosting. I used a large star piping tip (a 1M) for mine.
Sprinkle the Confetti Sprinkles around the base of the icing on the cupcake.
Once the chocolate ganache is at room temperature, pour a little of the ganache on to the top of the first cupcake. Tap the cupcake onto the counter to make the ganache run down just a little.
Take from of the mini candy bars (that were in the freezer) and press the chocolate “triangle” down into the center of the cupcake until the edge of the mini cupcake is just barely into the icing.
Use more of the chocolate ganache to cover up the “seam” so that it looks like the candy bar is melting on top of the cupcake.
Do the same for the rest of the cupcakes.
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