Valentine’s Day Bear Cupcake
Don’t you just want to eat up this Valentine’s Day Bear Cupcake? I think they are completely adorable.
Don’t forget to check out the Valentine’s Hershey Kiss Cookie Recipe!
There are directions to make the cupcakes and icing from scratch but I put them toward the bottom of the directions. I know many of you may have your own recipes or you will just buy pre-made so you can concentrate on the decorations!
Valentine’s Day Bear Cupcake:
Reeses Bear Ingredients:
6 reese peanut butter cups, regular size, wrapper peeled away
a box of whoppers
peanut butter flavored candy melts, used for the ears and mouth
1/2 bag of white candy melts, melted
1/2 bag of chocolate candy melts, melted
2 bags of disposable piping bags
a container of candy hearts
Decorating Directions:
Melt the candy melts according to the packages
pour each candy melt into a disposable bag
take some peanut butter candy melts, 2 for each cupcake, cut in half.
take the chocolate in the piping bag, cut the tip, and pipe on some chocolate onto the ear
place the wax onto the edge of the reese cup and hold it until it dries
repeat with the other ear
place a dollop of the chocolate candy onto the back of the peanut butter candy melt and the place in the middle of the bear.
take the white candy melt and add two white dots for eyes
add a small chocolate dot as the pupil using the chocolate
place onto the top of the cupcake
add two whoppers to act as the arms
place the heart in the center of the whopper candy
Cupcake Ingredients:
2 C sugar
1 3/4 C flour
3/4 C cocoa
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 eggs, room temp
1 C whole milk, room temp
1/2 C canola
2 tsp vanilla
1 C boiling water
Chocolate Frosting Ingredients:
1 C unsalted sweet cream butter, softened
3 C + 1/2 C powder sugar
1/2 C cocoa
2 tsp vanilla
3-5 TBSP heavy whipping cream.
Chocolate Cupcake Directions:
Preheat oven to 350 degrees.
Line cupcake tins with paper liners.
Whisk the sugar, flour, cocoa, baking powder, baking soda and salt in a mixing bowl.
Combine the eggs, milk, oil and vanilla in a bowl.
Add this to the dry ingredients beating on medium until the batter is smooth.
Gradually add the boiling water, milk and oil and blend together until the batter is smooth.
Using a medium scoop fill the paper lined cupcake tins with the prepared batter.
Bake at 350 degrees for 20-25 minutes until an inserted toothpick comes out clean.
Allow to slightly cool before transferring to wire racks.
Chocolate Frosting Directions:
Beat powder sugar, butter and cocoa powder in a bowl.
Incorporate the vanilla and chocolate until well blended.
Add in the heavy whipping cream, and continue to mix until stiff peaks form
Scoop the frosting into a pastry bag with a large tip.
Twist the open end of the pastry bag to push the frosting to the tip.