Edible Cupcake Wrappers – White Chocolate Snowmen

Who needs paper wrappers when you can serve your cupcakes in Edible Cupcake Wrappers decorated to look like adorable White Chocolate Snowmen?

If you aren’t a big fan of struggling to peel the paper off a moist cupcake, or you want to really take your cupcakes to the next level, you should try your hand at making edible chocolate cupcake wrappers.

The wrappers are made out of modeling chocolate, which is simple to make using two ingredients.

You blend melted chocolate with corn syrup to make a soft pliable candy that can easily be cut, shaped, sculpted, and bent. I have a really detailed step-by-step tutorial on my Chocolate Making Tips page explaining how to make, color, and work with modeling chocolate.

It is the perfect candy to wrap around a cupcake and to use as decoration.

I have been going nuts creating festive cupcake wrappers for Christmas this year.

This first design was inspired by a set of Snowman Cups from Blue Cricket Design. The design is simple, yet totally adorable and was so easy to replicate in modeling chocolate.

These snowmen didn’t require a huge amount of effort to decorate. A simple teardrop shaped nose, two round eyes, and smile are complimented by a bit of pink luster dust blush.

The best thing about these cupcakes is they are entirely edible. No paper to fuss with. Plus they are just so darn cute.

White Chocolate Snowman Cupcake Wrappers

Print

Edible Cupcake Wrappers - White Chocolate Snowman

Prep Time

30 mins

Total Time

30 mins

 

Turn ordinary cupcakes into Snowmen by using 100% edible White Chocolate Cupcake Wrappers.

Course: Dessert

Cuisine: American

Keyword: christmas desserts, edible cupcake wrappers, white chocolate snowman

Servings: 6

Author: Beth Jackson Klosterboer

Ingredients

• 12 ounces white modeling chocolate* recipe on my Chocolate Making Tips page
• black and orange food coloring
• pink luster dust
• 6 cupcakes
• frosting

Supplies:

• non-stick baking mat or use a gallon size zip top bag
• large fondant rolling pin or wooden rolling pin
• pastry wheel pizza wheel, or knife
• small tear drop cutter
• small round plunger cutter or use a #9 or 10 round pastry tip
• #5 round pastry tip
• pastry bag and big star tip for piping frosting on cupcakes
• *You'll use approximately 1 1/2 ounces of modeling chocolate per cupcake. The amount will vary based on how thick you make your wrappers and on the size of your cupcakes.

Instructions

1. Print a copy of the cupcake wrapper template, resizing it as needed to fit around your cupcakes.
2. Cut out around the template.
3. Wrap it around one of your cupcakes, to see if it is the right size. You need the template to overlap at the ends by at least 1/2 inch, so adjust the template as needed. Re-size then cut out a new template.
4. Roll out modeling chocolate on a non-stick baking mat using a fondant roller. Cut out around the template using a pastry cutter/pizza wheel. Check to make sure they fit around your cupcakes with enough overlap to seal the seam.
5. Color some modeling chocolate orange and some black.
6. Roll them out on a non-stick mat.
7. Use a tear drop cutter to cut out carrot noses and a small round plunger cutter to make eyes.
8. Brush water onto the back side of the eyes and nose and press them onto the modeling chocolate cupcake wrapper.
9. Press the pointed tip of a #5 pastry tip down into the dark modeling chocolate. Turn the tip upside down and tap it on your work surface, allowing the tiny black dot to fall out. You'll need 7-9 dots per smile.
10. Attach all but the top two dots.
11. Brush on a small circle of pink luster dust, then attach the top two dots over the pink spots.
12. Wrap the decorated modeling chocolate cupcake wrapper around a cupcake.
13. Brush water on the end pieces and press together. If your modeling chocolate has dried, rub the water on with your finger, making it a bit sticky.
14. Press together the seam.
15. Pipe on a swirl of frosting.
16. I suggest wrapping your cupcakes the day you will use them. Store in airtight plastic container. Do NOT refrigerate.
17. These cupcakes are meant to be eaten using a fork, and the entire thing is edible.

Supplies:

non-stick baking mat (or use a gallon size zip top bag)
large fondant rolling pin or wooden rolling pin
pastry wheel, pizza wheel, or knife
small tear drop cutter
small round plunger cutter (or use a #9 or 10 round pastry tip)
#5 round  pastry tip
pastry bag and big star tip (for piping frosting on cupcakes)

*You’ll use approximately 1 1/2 ounces of modeling chocolate per cupcake. The amount will vary based on how thick you make your wrappers and on the size of your cupcakes.

Instructions:

Print a copy of the cupcake wrapper template, resizing it as needed to fit around your cupcakes. Cut out around the template.

Wrap it around one of your cupcakes, to see if it is the right size. You need the template to overlap at the ends by at least 1/2 inch, so adjust the template as needed. Re-size then cut out a new template.

Roll out modeling chocolate on a non-stick baking mat using a fondant roller. See instructions for rolling out modeling chocolate using a large zip top bag, here. Cut out around the template using a pastry cutter/pizza wheel. Check to make sure they fit around your cupcakes with enough overlap to seal the seam.

Color some modeling chocolate orange and some black. Roll them out on a non-stick mat.

Use a tear drop cutter to cut out carrot noses and a small round plunger cutter to make eyes. Brush water onto the back side of the eyes and nose and press them onto the modeling chocolate cupcake wrapper.

Press the pointed tip of a #5 pastry tip down into the dark modeling chocolate. Turn the tip upside down and tap it on your work surface, allowing the tiny black dot to fall out. You can cut lots of dots before tapping them out. You’ll need 7-9 dots per smile. Attach all but the top two dots. Brush on a small circle of pink luster dust, then attach the top two dots over the pink spots.

Wrap the decorated modeling chocolate cupcake wrapper around a cupcake. Brush water on the end pieces and press together. If your modeling chocolate has dried, rub the water on with your finger, making it a bit sticky. Press together the seam.

Pipe on a swirl of frosting.

I suggest wrapping your cupcakes the day you will use them. You can make the cupcake wrappers ahead of time and store them in an airtight container to keep the flexible. Modeling chocolate hardens a bit as it dries and will have the consistency of a Tootsie Roll. It will hold it’s shape well, but still be soft enough to easily bite into. Keeping the cupcake wrappers stored in Tupperware or Rubbermaid containers will help to keep the modeling chocolate soft and flexible. Do NOT refrigerate.

These cupcakes are meant to be eaten using a fork, and the entire thing is edible.

Items used to create this project that are available on Amazon.com (commission earned for sales)

Be sure to check out all my fun Christmas Recipes!

More Edible Cupcake Wrappers and Modeling Chocolate Projects
from Hungry Happenings

Monster Cupcakes • Carrot Top Cupcakes
Ocean Waves Cupcake Wrappers • Rudolph the Red Nose Reindeer Cupcakes • Pilgrim Cupcakes
Chocolate Football Cupcakes • Rudolph Cupcakes • Gingerbread Cupcakes
Father’s Day Cupcakes • Snowflake Cupcakes • Yard Line Cupcakes

Twelve Days of Sweet Designs

Christmas Mouse Cookie • Polar Bear Rice Krispies Treat

Inuit Children Brownie • Reindeer Lollipops

Santa Claus Cookie Pops • Elves Caramel pops

Snowmen Marshmallows • Toy Soldier Peanut Butter Fudge Lollipops

Mrs. Claus Chocolate Truffle Pops • Christmas Carolers Candy Bars

Christmas Ornaments Coconut Bars • Christmas Lights Pastry Pockets