Snowman Cupcakes

Wrap edible modeling chocolate cupcake wrappers around delicious cupcakes to create these cute Snowman Cupcakes. Top them with a big swirl of frosting to make these sweet wintertime desserts.

If you want to take your Christmas 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 and it tastes great!

You blend melted chocolate, in this case, white chocolate, with corn syrup to make a soft pliable candy that can easily be cut, shaped, sculpted, and bent.

These snowman cupcakes don't require a huge amount of effort to decorate. A simple teardrop-shaped nose, two round eyes, and a smile are complemented by a bit of pink luster dust blush.

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

They are a perfect treat to serve on a snow day and make a wonderful Christmas dessert. They'll look great on a dessert table with Rudolph Cupcakes, Gingerbread Cupcakes, and Snowflake Cupcakes.

Ingredients

white modeling chocolate - You'll use approximately 1 ½ 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. But, you will need more so that you can roll out and cut out the cupcake wrappers.
black and orange modeling chocolate - You only need about an ounce of each of these colors to make a dozen cupcakes.
cupcakes - White cupcakes look the best but you can use any cupcake to make these snowmen.
frosting - Use vanilla frosting to top your cupcake snowmen.

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 teardrop 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)

Instructions

Make modeling chocolate cupcake wrappers.

• 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 ½ 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.

Create the snowman cupcake's face.

• Color some modeling chocolate orange and some black.
• Roll them out on a non-stick mat.
• Use a teardrop cutter to cut out carrot noses and a small round plunger cutter to make eyes.
• Brush water onto the backside 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 a cupcake with a modeling chocolate wrapper.

• 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.

Recipe

This recipe was originally published on November 25, 2013.

Print

Snowman Cupcakes with Modeling Chocolate Cupcake Wrappers

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 Klosterboer

Ingredients

• 12 ounces white modeling chocolate, (see recipe link in notes)
• 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 teardrop 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

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 ½ 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 teardrop cutter to cut out carrot noses and a small round plunger cutter to make eyes.

8. Brush water onto the backside 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 an airtight plastic container. Do NOT refrigerate.

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

Recipe Notes

• You'll use approximately 1 ½ ounces of modeling chocolate per cupcake. The amount needed will vary based on how thick you make your wrappers and on the size of your cupcakes.
• See the modeling chocolate recipe- https://hungryhappenings.com/chocolate-making-tips/modeling-chocolate-recipe-candy-clay/

More Edible Cupcake Wrappers and Modeling Chocolate Projects
from Hungry Happenings

Here are more edible cupcake wrapper ideas...
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

More Cute Christmas Desserts

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

• Author
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Beth Klosterboer

Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com

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