Halloween Cupcakes – Cupcake Monsters with Edible Cupcake Wrappers

Serve these 100% edible Halloween cupcakes at your party this year and you won’t have to deal with messy paper wrappers. These Cute Cupcake Monsters have edible cupcake wrappers made out of brightly colored modeling chocolate.

It’s been a while since I’ve made edible cupcake wrappers out of modeling chocolate and I thought Halloween was the perfect time to revisit this fun cupcake idea.

Paper cupcake wrappers have come a long way in the past few years, but even with all the festive new designs, you still can’t eat them.

But, you can eat these modeling chocolate cupcake wrappers and they taste great.

Video Library...View Them All

If you have never made modeling chocolate, now is the time to give it a try.

How can you resist making these sweet little monsters?

I thought they were so much fun that I decided to host a small Halloween party just so I can serve them. It’s actually just a movie night with some friends, but I know the kids are going to love these little guys. I’m also making some furry monster cups filled with a kid friendly dessert.

Be sure to stop back by on Monday so you can check out my whole party set up.

To make your own family of cupcake monsters, you’ll need to make some modeling chocolate. You can make lots of different colors or just one. Here is the basic recipe.

Print

Candy Melts Modeling Chocolate

Prep Time

10 mins

Cook Time

2 mins

Total Time

12 mins

 

Make modeling chocolate using two ingredients to create edible cupcake wrappers and other fun edible decorations.

Course: Dessert

Cuisine: modeling chocolate

Keyword: candy clay, fondant, modeling chocolate

Servings: 1 batch

Author: Beth Jackson Klosterboer

Ingredients

• 1 - 12 ounce bag Wilton Candy Melts*
• 1/4 cup corn syrup plus more if needed
• *If using a 10 ounce bag of candy melts start with 3 1/2 tablespoons of corn syrup.

Instructions

1. Pour the candy melts into a microwave safe bowl.
2. Heat on high power for three 30 second increments, stirring after each.
3. Allow the candy melts to sit for 2 minutes, then stir until melted.
4. If not completely melted, heat on high for 15 second increments, stirring after each until melted.
5. Now, the MOST IMPORTANT THING IS TO allow the candy coating to cool to 91 degrees Fahrenheit, stirring frequently until cooled properly.
6. Pour in corn syrup.
7. Stir slowly until well incorporated.
8. Pour mixture out onto a counter top, preferably marble or granite.
9. Knead until glossy and smooth.
10. Wrap the modeling chocolate in plastic wrap and place in a zip top bag or airtight container.
11. Allow to dry for at least 30 minutes before using.
12. Modeling chocolate will keep for several months, if stored properly.

If you’ve never made modeling chocolate before, I highly suggest you check out the Chocolate Making Tips page for tips and tricks for making and working with modeling chocolate before you start. You’ll learn what to do if you have dry or greasy modeling chocolate.

I have found after making modeling chocolate for almost 20 years, that the most important thing in being successful at making perfect modeling chocolate is making sure it cools to  91 degrees F before adding the corn syrup. If you add the corn syrup to hot chocolate you’ll end up with oily modeling chocolate.

To measure the temperature, you will need a good thermometer. I use Thermapen thermometers because they are extremely accurate and register the temperature much more quickly than any others that I’ve tried. Thermapens are not cheap, but after throwing away so many less expensive thermometers because they just didn’t work, I was so happy to find one that I love.  I’ve owned one for about 15 years and just got another one from Thermapen.

Just so you are aware, I have shared links to affiliate products throughout this post so you can easily find them. If you make a purchase, I receive a commission. I really appreciate that:)

Cupcake Monsters

You’ll Need:

baked cupcakes
1 1/2 ounce modeling chocolate per cupcake for edible cupcake wrapper
frosting (the amount per cupcake depends on how you frost them, but figure between 1-3 ounces per cupcake)
optional, colored sugar (1-2 teaspoons per cupcake)
1/2 – 1 ounce modeling chocolate per cupcake for eyes and mouth
optional, jumbo candy eyes

*Each cupcake wrapper will use approximately 1 1/2 ounces of modeling chocolate, however you will need more to be able to roll it out and cut it into the cupcake wrapper shape.

Instructions:

Print a copy of this cupcake wrapper template (click here.) Cut out around the template. Wrap it around one of your cupcakes, to see if it is the right size. You need the paper template to overlap at the ends by at least 1/2 inch to allow room from the thicker modeling chocolate wrapper, so adjust the template as needed. Re-size then cut out a new template.

One you’ve made all the colored modeling chocolate you want to use to make your cupcake monsters, you’ll want to roll it out to about 1/8th inch thickness. I find it easiest to roll my modeling chocolate out on a Wilton Easy Flex Silicone Mat. The mat is perfectly smooth so it wont leave any marks on your modeling chocolate and it’s non-stick surface is perfect.

I also use a non-stick rolling pin or a fondant rolling pin and don’t have to use corn starch or powdered sugar to keep the modeling chocolate from sticking. I love that the modeling chocolate is clean and I don’t have to brush off the powdered sugar.

Once you’ve rolled it out, use a pizza cutter to cut out around the paper template, then wrap the modeling chocolate around the cupcake sealing the edges with a tiny bit of water or piping gel.

Once you have the cupcakes wrapped, add frosting and roll them in colored sugar or…

use a fur tip to add colorful frosting fur to your cupcakes.

It is so fun making fur. Just frost the cupcake with a little frosting, then pipe fur all over the top by squeezing the pastry bag then letting go and pulling away to create wisps of fur.

Then use some modeling chocolate to create eyes and a mouth for each of your monsters.

You can roll out the modeling chocolate and use small cookie cutters and plunger cutters to create fun shapes for their features. When making the eyes, be sure to keep the modeling chocolate about 1/2 thick so that you can easily insert lollipop sticks.

For some of the eyes, I cut circles out of the colored modeling chocolate then simply attached some jumbo candy eyes. Wilton has some creepy bloodshot (the blue monster) or yellow eyes (the green monster) which are great for these cupcake monsters. The other eyes on my monsters are created out of modeling chocolate.

Here are some of the products I used to create these monsters that are available on Amazon.com (commission earned for sales)

    
    
   

Have fun decorating your own monsters and be sure to snap a picture and share it with me. I’d love to share your picture in my Readers’ Gallery. You can send your picture to beth@hungryhappenings.com.

Once you get the hang of making edible cupcake wrappers using modeling chocolate, you can create all these amazing holiday cupcakes.

Edible Cupcake Wrapper Tutorials

Snowman, Monsters, Carrots
Sea Life, Reindeer, Pilgrim
Football, Rudolph, Gingerbread
Crown, Snowflake, 50 Yard Line