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 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 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 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.

Snowman Cupcakes Printable Recipe

This recipe was originally published on November 25, 2013.

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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 Jackson 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 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 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 1/2 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/

Step-by-step Instructions

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)

*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:

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 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.

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 cupcake with 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.

Can I make these ahead of time?

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 them flexible.

Modeling chocolate hardens a bit as it dries and will have the consistency of a Tootsie Roll. It will hold its shape well, but still, be soft enough to easily bite into.

How to store your snowman cupcakes?

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

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