Chocolate cupcakes topped with a swirl of chocolate frosting are decorated with a peanut butter cup bear wearing a bright red hat.
Course:
Dessert
Cuisine:
Chocolate
Keyword:
movie themed cupcake, paddington bear cupcakes
Servings: 6
Author: Beth Klosterboer
Ingredients
Ingredients for 6 Paddington Bear Cupcakes
6milk chocolate peanut butter cups
6white peanut butter cup minis,not miniatures
clear piping gel
1ounceblack modeling chocolate
black food coloring marker
white food coloring
6ouncesred modeling chocolate
1white cupcake,frozen
orange piping gel
6thin cookie stickscut to 3 ¼ inches long
6chocolate cupcakes
1 ½cupsmilk chocolate frosting
12small milk chocolate malt balls
Instructions
Peanut Butter Cup Paddington Bear
Attach one white peanut butter cup mini to the milk chocolate peanut butter cup using clear piping gel creating Paddington's snout.
Pinch off a tiny piece of black modeling chocolate, roll it into a ball, then use clear piping gel to attach it to the top edge of the white peanut butter cup creating a nose. Insert a skewer to create two nostrils.
Draw on a smile using the food coloring marker.
Pinch off two more small pieces of black modeling chocolate, roll them into balls, and attach them above the white peanut butter cup for his eyes.
Add highlights to the eyes using white food coloring.
Set aside and allow to dry.
Red Modeling Chocolate Hat
Roll out the red modeling chocolate and cut out one 2 inch circle, then cut a 1 ⅛ inch circle from the center of it.
Cut a ½ inch wide by 3 ½ inch long strip.
Brush the inside of the cut circle with clear piping gel and insert the strip along the inner edge, creating the tube shaped crown of the hat.
Brush clear piping gel all around the top edge of the crown piece.
Flatten out the outer edge of the smaller circle then attach it on top.
Let this hat dry for just a few minutes then brush some clear piping gel inside the hat.
Press the hat over your peanut butter cup bear, shaping it to look like Paddington's hat.
#2 Orange Marmalade Sandwich
Cut thin slices from a frozen white cupcake.
Cut out twelve 2's using a #2 fondant cutter.
Pipe orange gel on six of them then top each with another.
Assemble the cupcakes.
Insert one cookie stick into the center of a chocolate cupcake.
Pipe a big swirl of chocolate frosting around the stick.
Attach two malt ball paws holding one #2 marmalade sandwich.