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Epicurious

Mouse Cupcakes

Ingredients

24 Yellow Buttermilk Cupcakes (page 26) or One-Bowl Chocolate Cupcakes (page 152)
Swiss Meringue Buttercream (page 304)
4 ounces semisweet chocolate, melted and cooled (see page 323)
24 black licorice buttons (or brown candy-coated chocolates, such as M&M’s)
1 small bag (about 5 ounces) black licorice laces, cut into 2-inch pieces
48 chocolate-covered sunflower seeds (see Sources, page 342)
48 chocolate candy wafers, such as Necco

Preparation

  1. Step 1

    Measure out 3/4 cup buttercream and combine with melted and cooled chocolate, stirring until smooth with a flexible spatula. Transfer to a pastry bag fitted with a small plain tip (#6).

    Step 2

    Using an offset spatula, spread plain buttercream in a smooth, even layer over cupcakes. Pipe chocolate buttercream in a 2-inch oval in lower part of each cupcake. Place a licorice button in the center of the piped oval for the nose. Arrange three licorice pieces in the buttercream on each side of the nose for whiskers. Place two chocolate-coated sunflower seeds above the piped chocolate oval for the eyes.

    Step 3

    Using a paring knife, make two small slits, about an inch apart, in top of cupcake, just above the liner. Insert two candy wafers into slits for ears, securing with dabs of buttercream, if necessary. Refrigerate 30 minutes to allow frosting to set. Cupcakes are best served the same day they are decorated; keep at room temperature.

Martha Stewart's Cupcakes
TagsCupcakeCakeDessertCookbooks
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