Give your dad a dessert fit for a king and make him feel special! These Chocolate Cupcake Wrappers are the perfect addition to make your treat an amazing one!
A few months ago I made my first edible cupcake wrappers for Easter and have been waiting for the right opportunity to share another design idea. I created these Chocolate Crown Cupcake Wrappers just in time for Father’s Day.
My father loves desserts as much as I do, and is always thrilled when I bake for him. Like most dads, he enjoys feeling like he’s the king of his castle, so I felt these crown cupcakes would be the perfect Father’s Day treat.
Each royal looking dessert is 100% edible – it’s a modeling chocolate crown decorated with gold luster dust wrapped around a frosted cupcake.I kept my crown designs very simple, adding “DAD” to a few, but you can get as elaborate as you’d like by adding candy jewels and cutting more intricate designs. I sprinkled some gold luster dust over my frosted cupcakes, just to add some sparkle.
Chocolate Crown Cupcake Wrappers
You’ll Need:
dark modeling chocolate (recipe, here)
cutting board
cocoa powder
rolling pin
diamond or triangle cutter or a knife
pastry brush or food use only paint brush
gold luster dust
frosted cupcakes
corn syrup or melted chocolate (to use as “glue”)
optional: small alphabet cutters
optional: silver luster dust
Instructions:
Dust cutting board lightly with cocoa powder. Roll a long strip of dark modeling chocolate out to about 1/8 inch thickness. Cut into pieces that are wide and tall enough to wrap around your cupcakes. My cupcakes were pretty small and I cut my crowns to be about 1 1/2 inches by 8 3/4 inches. Measure your cupcakes before you begin. I took a string and wrapped it around the cupcake to determine the length.Use a diamond or triangle cutter or a knife, to cut the points along one edge of the modeling chocolate strip in order to create a crown. Brush gold luster dust on both sides of the modeling chocolate crown. Wrap the modeling chocolate crown around the cupcake, attaching the two ends together using a small amount of corn syrup or melted chocolate.
Optional: Cut “DAD” out of modeling chocolate using mini alphabet cutters. Brush with gold or silver luster dust and arrange them on the frosted cupcake or attach them to the crown using corn syrup or melted chocolate as “glue.”
Store the modeling chocolate crowns at room temperature. The crowns will harden a bit, but you will still be able to bite into them. They will stay fresh for up to several months if kept in an airtight container. Do not refrigerate the crowns as they can become sticky and wet.
Items used to create this project that are available on Amazon.com (commission earned for sales)
These look so festive and perfect for Father's Day. Bet, do you make your own modeling chocolate? I have yet to find a recipe that is a keeper.
Ooops, I forgot to add the link to the modeling chocolate recipe! Thanks for pointing that out:)
Never mind, I just found a recipe you use, it is on the side bar. Thanks Beth.
Fun! Never used modeling chocolate before. Must try!! Thx!
It tastes so much better than fondant, and can be used like fondant in most applications. Dark modeling chocolate tastes like Tootsie Rolls. Yum!
There you go again, all of your wheels turning out a new and great idea. It makes my hamster and wheel brain feel so in awe. This is such a novel idea and there are so many ways to go with it. Thanks again Beth
Your the best.
Trish Butler
I just got home from running errands, was starving, so I snacked on a cupcake. Oh, my, it is so good with the chocolate crown. I was just going to take a few bites, and ended up eating the whole thing. Oops!
These not only look wonderful, I love the taste of modeling chocolate and now I can eat the wrapper too! Oops, I mean "dad" can eat the wrapper! Too cute!
I love this!!! Sad that I am getting to it NOW instead of before Father's Day, as it is so great! I am featuring your post at SunScholars this week! Thanks for sharing at For the Kids Fridays!
Thanks so much for the feature, Rachel! There's always next year:)