Mustache-Topped Chocolate Cupcakes! Chocolate Modeling Clay 1- 10 oz. package semi-sweet chocolate chips 1/3 cup light corn syrup Heat chocolate chips in a microwave-safe bowl at 30 second intervals, stirring thoroughly between each heating.  When chips are completely melted add corn syrup and stir until mixture becomes thick; the chocolate will lose it’s shiny appearance. Spread mixture on a large piece of wax paper with a spatula and top with another piece of wax paper. Gently even out with a rolling pin or by pressing to 1/2” thickness.  Let dry 2-3 hours.  Cut with cookie cutters, or break off pieces and knead until pliable and putty-like.   Chocolate sculptures will harden when left out to dry.  Place unused clay in an air-tight container.  Discard after 3 months. Moist Chocolate-Glazed Cupcakes Yield: 24 cupcakes Preheat oven to 400 degrees.Cake Batter: 2 cups all purpose flour 2 cups white sugar 2 tsp. baking powder 1 tsp baking soda 1 tsp. cinnamon Mix above ingredients and set aside. 2 eggs 1/2 cup buttermilk Combine these two ingredients in your stand mixer with paddle attachment on medium speed for 1 minute. 1 stick of butter 4 tbsp. unsweetened cocoa 1/2 cup canola (or veg) oil 1 cup water Bring above ingredients to a boil in a saucepan. Beginning and ending with flour, alternate flour mixture with boiled hot cocoa (tempering gently) into the egg mixture until a thin batter is formed.  Pour batter into a liquid measure and fill cupcake liners 3/4 full. Bake for 15-17 minutes, or until a skewer comes out clean.  Cool completely before glazing. **NOTE: Bake all 24 cupcakes at once if possible for perfectly rounded cupcake tops.  Batter will deflate over time. Chocolate Glaze: 2/3 cup heavy cream 4 oz. bittersweet chocolate finely chopped 1 tbsp. light corn syrup Place cream in a small saucepan over medium heat and cook until very hot but not boiling.  Place chocolate and corn syrup in a small bowl then pour hot cream over mixture and stir until smooth. Quickly dip cooled cupcake tops into glaze and allow the excess to drizzle back into the bowl.  Allow glazed cupcakes to dry, about 40 minutes.  Chocolate glaze will darken in color as it cools. Mustache-Topped Chocolate Cupcakes! Chocolate Modeling Clay 1- 10 oz. package semi-sweet chocolate chips 1/3 cup light corn syrup Heat chocolate chips in a microwave-safe bowl at 30 second intervals, stirring thoroughly between each heating.  When chips are completely melted add corn syrup and stir until mixture becomes thick; the chocolate will lose it’s shiny appearance. Spread mixture on a large piece of wax paper with a spatula and top with another piece of wax paper. Gently even out with a rolling pin or by pressing to 1/2” thickness.  Let dry 2-3 hours.  Cut with cookie cutters, or break off pieces and knead until pliable and putty-like.   Chocolate sculptures will harden when left out to dry.  Place unused clay in an air-tight container.  Discard after 3 months. Moist Chocolate-Glazed Cupcakes Yield: 24 cupcakes Preheat oven to 400 degrees.Cake Batter: 2 cups all purpose flour 2 cups white sugar 2 tsp. baking powder 1 tsp baking soda 1 tsp. cinnamon Mix above ingredients and set aside. 2 eggs 1/2 cup buttermilk Combine these two ingredients in your stand mixer with paddle attachment on medium speed for 1 minute. 1 stick of butter 4 tbsp. unsweetened cocoa 1/2 cup canola (or veg) oil 1 cup water Bring above ingredients to a boil in a saucepan. Beginning and ending with flour, alternate flour mixture with boiled hot cocoa (tempering gently) into the egg mixture until a thin batter is formed.  Pour batter into a liquid measure and fill cupcake liners 3/4 full. Bake for 15-17 minutes, or until a skewer comes out clean.  Cool completely before glazing. **NOTE: Bake all 24 cupcakes at once if possible for perfectly rounded cupcake tops.  Batter will deflate over time. Chocolate Glaze: 2/3 cup heavy cream 4 oz. bittersweet chocolate finely chopped 1 tbsp. light corn syrup Place cream in a small saucepan over medium heat and cook until very hot but not boiling.  Place chocolate and corn syrup in a small bowl then pour hot cream over mixture and stir until smooth. Quickly dip cooled cupcake tops into glaze and allow the excess to drizzle back into the bowl.  Allow glazed cupcakes to dry, about 40 minutes.  Chocolate glaze will darken in color as it cools.

Mustache-Topped Chocolate Cupcakes!

Chocolate Modeling Clay

1- 10 oz. package semi-sweet chocolate chips
1/3 cup light corn syrup

Heat chocolate chips in a microwave-safe bowl at 30 second intervals, stirring thoroughly between each heating.  When chips are completely melted add corn syrup and stir until mixture becomes thick; the chocolate will lose it’s shiny appearance.

Spread mixture on a large piece of wax paper with a spatula and top with another piece of wax paper. Gently even out with a rolling pin or by pressing to 1/2” thickness.  Let dry 2-3 hours.  Cut with cookie cutters, or break off pieces and knead until pliable and putty-like.   Chocolate sculptures will harden when left out to dry.  Place unused clay in an air-tight container.  Discard after 3 months.

Moist Chocolate-Glazed Cupcakes

Yield: 24 cupcakes

Preheat oven to 400 degrees.

Cake Batter:

2 cups all purpose flour
2 cups white sugar
2 tsp. baking powder
1 tsp baking soda
1 tsp. cinnamon
Mix above ingredients and set aside.

2 eggs
1/2 cup buttermilk
Combine these two ingredients in your stand mixer with paddle attachment on medium speed for 1 minute.

1 stick of butter
4 tbsp. unsweetened cocoa
1/2 cup canola (or veg) oil
1 cup water
Bring above ingredients to a boil in a saucepan.


Beginning and ending with flour, alternate flour mixture with boiled hot cocoa (tempering gently) into the egg mixture until a thin batter is formed.  Pour batter into a liquid measure and fill cupcake liners 3/4 full.
Bake for 15-17 minutes, or until a skewer comes out clean.  Cool completely before glazing.

**NOTE: Bake all 24 cupcakes at once if possible for perfectly rounded cupcake tops.  Batter will deflate over time.

Chocolate Glaze:

2/3 cup heavy cream
4 oz. bittersweet chocolate finely chopped
1 tbsp. light corn syrup

Place cream in a small saucepan over medium heat and cook until very hot but not boiling.  Place chocolate and corn syrup in a small bowl then pour hot cream over mixture and stir until smooth.
Quickly dip cooled cupcake tops into glaze and allow the excess to drizzle back into the bowl.  Allow glazed cupcakes to dry, about 40 minutes.  Chocolate glaze will darken in color as it cools.