These burning questions got me thinking about clever ways to make and use modeling chocolate cupcake wrappers for Easter and these Carrot Top Cupcakes were my first experiment. It’s always so wonderful when my first try at something works. I had three recipe flubs earlier this week, so these made me so happy.
This problem actually worked in my favor with this project. My Carrot Top Cupcakes needed to be in dirt anyway, so I poured some chocolate sauce on a plate, added a sprinkling of crushed Oreo Cookies and set a cupcake on top. Not only does the edible chocolate dirt compliment the look of the cupcake, but it also adds layers of flavor that turn an ordinary cupcake into a special dessert for Easter.
Each cupcake is wrapped in a strip of orange modeling chocolate, topped with orange frosting, and has a wisp of edible candy grass sticking up out of the top. In person the edible grass has more green color, but each strand is so thin it shows almost transparent in pictures.
If you’ve never made modeling chocolate, it only requires two ingredients and comes together pretty quickly. Read my modeling chocolate recipe and all my tips on my Chocolate Making Tips page before you begin.
Carrot Top Cupcakes
non-stick mat, optional (or dust work surface with powdered sugar)
*Chocolate Ganache – Scald 1 cup heavy whipping cream stir in 8 ounces chopped chocolate until melted. Allow to cool until slightly thickened.
Go here to get a copy of a cupcake wrapper template. Cut out around the template. Set it in your muffin tin to see if it is the right size. Adjust the template as needed. I found that my muffin tins aren’t all the exact same size. I had to add length to my template and cut 1/4 inch off the width.
Be sure to use the same muffin tin to make your cupcakes as you do to make your edible cupcake wrappers.
Roll out the orange modeling chocolate. Set a cupcake wrapper template on the modeling chocolate and use a pizza cutter or knife to cut out around the template. Be careful not to cut your non-stick mat.
Set each modeling chocolate cupcake wrapper in your muffin tin. Use corn syrup to glue the two ends together. Allow your edible cupcake cups to dry for at least an hour in the pan.
Use a knife or metal spatula to create indentations across the cups to give the carrots a more realistic look.
Frost the tops of your cupcakes with orange frosting making sure it goes all the way to the edge.
Cut edible candy grass at varying lengths and stick them in the center of each cupcake top.
Items used to make this project that are available on Amazon.com (commission earned for sales)