Happy Mother’s Day!
I hope that all of y’all are having a marvelous day on this beautiful (yet slightly rainy) Sunday!
Our last 24 hours have been quite a whirlwind but I’m hoping to get my head on straight today and get everything done that needs to be done.
We were suppose to be having Mother’s Day brunch at my in-laws this morning but due to unforeseen circumstances we weren’t able to and I’m kinda sad about that. 🙁
Hopefully everything will come together and we’ll be able to go up and visit her this week and take her the flowers we picked out for her! I know they’ll brighten her day!
This afternoon though, we’re going to be having a picnic for my mom! I asked her what she wanted for mother’s day and she requested a picnic so that’s what we’re doing! haha
As long as it doesn’t rain we’ll be setting up the picnic at one of the local parks but if the storm clouds open up today we’ll be having a little ol’ picnic right on my kitchen table. 😉
So on this wonderful day, I thought it would be appropriate to share the cutest cupcake that I worked on last week.
Pink Melting Candy Bar Cupcakes!!
Chocolate cupcakes, with fluffy pink icing and a candy bar that seems to be “melting” on top!!
They’re totally inspired by This Melting Candy Bar Birthday Cake from My Cupcake Addiction!
So if you want a visual on how to do the melting candy bar part of this cupcake check out her video.
But I just thought that the chocolate and pink just screamed girly, mother’s day so I knew I had to go ahead and get this up on the blog for y’all!
They may look a little daunting but have no fear! You’ll be amazed at how easy they are to put together!
I did use a boxed mix for these cupcakes but feel free to use your favorite cake recipe, or a Homemade Mix like the one from I am Baker or My Favorite Chocolate Cupcake Recipe!
The frosting in the photos is also store bought but like I’ve said 1000 times before, homemade or store bought, both will work just fine for these.
If you have any question on how to make these just shoot me an e-mail!
Happy Baking and Happy Mother’s Day!!
By: Angie Barrett – BigBearsWife.com
5/10/15 (Click to Print)
24 Baked Chocolate CupCakes (Use a Box Mix, or Homemade Mix or My Favorite Recipe)
2 cans pink frosting (homemade or store bought)
Pink Sanding sugar or pink sprinkles
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 pink frosting. I used a large star piping tip (a 1M) for mine.
Sprinkle the pink sugar or 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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