Mini Dark Chocolate Cupcake Bites

“My idea of Christmas, whether old-fashioned or modern, is very simple: loving others. Come to think of it, why do we have to wait for Christmas to do that?”   

-  Bob Hope

My favorite time of year! It's not just Christmas coming very soon, but my birthday is December 11th, this upcoming Wednesday. So needless to say, this is the best time of year for me! Combined with December being a month that is filled with baking and shopping, well you could say I'm in heaven.

I used a combination of a dark chocolate bar and these chocolate chips. If you use chocolate chips make sure they are good quality. These Guittard ones are my favorite. They come in extra dark, semi sweet, milk and white. I think they are some of the best chocolate chips out there.

Christmas is a time of yummy sweet treats. There are always lots of cookie parties, office parties, and open houses that are filled with confections and goodies of all kinds.

Chopping the chocolate

If you have one of these holiday parties to attend, I recommend making these chocolatey morsels of goodness. They will certainly be the star of the party!

All of my ingredients ready to go. This recipe is quite easy, no mixer needed.

These little cupcakes are based on the Chocolate Friands recipe from the famous, Tartine Bakery in San Francisco. Friand means a small rich cake. The idea is if you are going to eat something rich and decadent, it better be good, especially if it's just a few bites. So why not have the best, most gratifying and delectable mouthful of your life?

Adding the hot butter to my chocolate

They say these are “satisfyingly extra rich and moist." And they're right. They aren't as dense as a brownie. They are very chocolatey, like a brownie, but the texture, while not like a typical cake, they are sort of a cross between a brownie and a cake. The texture is light and moist and really melts in your mouth.

My melted chocolate

I topped these with candy canes since it's Christmas time. But you don't need to top them with anything other than the ganache icing. Or you can use sprinkles, for a festive touch without the taste of peppermint. The candy canes add a bit of crunch to the tops as well as the minty flavor. If you are a chocolate mint lover, you could even add a teaspoon of pure peppermint extract to the batter to bring home the peppermint flavor.

My batter is ready

I use dark chocolate for the recipe. I recommend using the best chocolate you can get your hands on. Or use some good quality chocolate chips. Since this recipe is simple, and doesn't have a lot of ingredients, the flavor of the chocolate really shines through. So if you splurge on some great chocolate, it will pay off here. You can really taste it. And the aroma while these are cooking? Oh, it's heavenly.

I accidentally used the silver cups on the right. I realized later that they are much smaller than a regular mini muffin cup. The ones on the left is the traditional size of a mini cupcake. So I made a lot more smaller cupcakes than I set out to make.

This is a really special time of year, not just because of the reasons I gave above. It is a time of friends and family, and of communion.  I will be traveling to Orange County, California to visit mine in the beginning of January. I am grateful for them. I love seeing my dad, and my sisters, and my friends. My oldest sister has the cutest and sweetest little boy ever, and I miss him. I miss them.

Filling my cups

 

 

Merry Christmas to you all! Happy Holidays! I wish you a peace filled season that is abundant with joy and love.

Just out of the oven

One more thing I want to let you know. Something I've been working on a lot lately. I've opened a second Etsy shop, called, Coco's Kitchen. I named it after our beloved dog, Coco, just as House of Lucien is named after our Papillon, Lucien.  At this shop I'm selling vintage cookbooks and vintage kitchen items, as well as a few pots and pans. Even a vintage Le Creuset set of pans, before they were Le Creuset, they were called Cousances. I've been adding items to it daily, and will continue to do so in the upcoming weeks and months. So if that's your thing, please favorite my shop, share it with your friends and come back soon! I don't even have a banner for it up yet, but that is coming soon as well.





Don't these look great? They are very chocolatey, but not as dense as a brownie. They really melt in your mouth. The perfect bite of chocolate. These are deliberately small, since most people only want a small bite of something so rich, making these little morsels perfect for parties.

I decorated my pot rack for Christmas. I collect different pots and pans. My favorites are the copper pots from France, and the silver plated pots. One of the copper pots is silver plated, it was made in Denmark, probably around mid century. Silver is an even a better conductor of heat than copper and it's food safe unlike copper. They don't make them anymore, since metals are so much more expensive than they used to be.

"Blessed is the season which engages the whole world in a conspiracy of love!" 

 

-Hamilton Wright Mabie

There's our little Coco, sitting on the ottoman.

“Christmas is doing a little something extra for someone.”
    

- Charles M. Schulz

“What is Christmas? It is tenderness for the past, courage for the present, hope for the future. It is a fervent wish that every cup may overflow with blessings rich and eternal, and that every path may lead to peace."

    -Agnes M. Pahro

My ganache is ready for frosting the cupcakes

A just frosted gem. I used a spatula for frosting, but you could just dip them in the ganache.

I added candy canes and red sprinkles, since candy canes alone didn't read as candy canes, it seemed like there wasn't enough red on them, so I added the red sprinkles on top. 

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You don't need to top these with candy canes, you could just add sprinkles.

Vintage Chrome 2 Tiered Cake/Cupcake Stand available at my Etsy Shop, House of Lucien.

Small Sterling Silver and Glass Vintage Cake Stand, Wm Rogers Silverplated Vintage Cake Stand, Vintage Pressed Glass 2 Tiered Stand, and Vintage Grey Damask Tablecloth available at my Etsy Shop, House of Lucien.




Mini Dark Chocolate Cupcake Bites

This recipe is adapted from the Chocolate Friands Recipe from Tartine Bakery in San Francisco, Ca.

Makes about 24 Miniature Cupcakes

Ingredients for Cupcakes

6 oz. (170 g.) good quality dark chocolate, chopped or good quality dark chocolate chips

1 cup (228 g.) butter

1 1/2 cups (275 g.) white granulated sugar

3/4 cup (102 g.) all purpose flour

2 Tablespoons cornstarch

1/2 tsp. salt

4 eggs


Ingredients for Ganache Icing

4 oz. (113 g.) good quality dark chocolate, chopped, or good quality dark chocolate chips

2/3 cup (157 ml.) heavy cream


For Topping

about 5 standard size candy canes, chopped

red sprinkles


Directions

Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4. Line 2 mini muffin pans with mini cupcake liners and set aside.

Start making the cupcakes. In a large heatproof bowl, place the chopped chocolate. In a small saucepan melt the butter until it's very hot. Pour the butter over the chocolate and whisk until smooth. In a medium bowl whisk together the flour, sugar, cornstarch and salt. Gradually add the flour mixture to the melted chocolate and whisk until all is incorporated. Add 2 of the eggs and whisk, then add the other 2, whisk again, until it's mixed together. Don't overmix the batter, just mix it until it's all incorporated.

Spoon the batter into the muffin cups till they are 3/4 full. Bake about 15 minutes, until the tops start to crack. Let them cool on a wire rack for about 10 minutes, and then remove from tins and let cool on racks.

When the cupcakes are cool, make the icing. You can't frost them until they are cool, and you don't want the ganache sitting too long, since it hardens has it sits. So wait until they have cooled to make it. Or make the cupcakes the night (or day before) and store them in the refrigerator in an airtight container.

To make the Ganache Icing -  Place the chopped chocolate or chocolate chips in a heat proof bowl. Heat the cream in a small saucepan until it just starts to boil. Don't bring it to a full boil. Pour it over the chopped chocolate, (or chocolate chips.) Let it sit for 2 minutes or so to melt the chocolate. Stir it together until the cream is completely incorporated into the chocolate and the chocolate is completely melted and smooth. Top the cooled cupcakes with the ganache by spreading it on, or dipping them into it. Then add some chopped candy canes and sprinkles while the frosting is still wet. Let them sit for about an hour to set up.

These are best served the same day they are made. Or you can make the cupcakes the night or day before (as mentioned above) and frost them the day they are served. When they have set up, they can be refrigerated in an airtight container for a few days.

I hope you love this recipe as much as I do!

Happy Baking!

Sweet Potato Cupcakes with Toasted Marshmallow Frosting

"Fall has always been my favorite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale.”
     

 -Lauren DeStefano - Wither

It's fall! Thanksgiving will be here before we know it. Where does the time go?

My mashed sweet potatoes

 

As a child, one of my favorite foods at Thanksgiving was the sweet potato casserole. You know the kind. Mashed up sweet potatoes loaded with brown sugar and butter, smothered with those little marshmallows.

 



My dry ingredients on the right, waiting to be mixed with in with everything else.

These cupcakes are my homage to that classic dish.

Before going in the oven - I used mini panettone cups instead of cupcake cups, whatever cups you use, greaseproof is best.

Moist and fluffy cupcakes are loaded with sweet potatoes, filled with yummy, warm, fall spices. The cake tastes like a cross between pumpkin cake and spice cake. The sweet potatoes in the cupcakes aren't used just for flavor, they happen to add to the cakes lightness and moisture level. White potatoes are often used to give baked goods these qualities. I even made a delicious Chocolate Farmhouse Cake that is filled with white potatoes.

The frosting recipe calls for cream of tartar, it helps the meringue become meringue. If you can't find it, it's o.k. to leave it out.

 

The frosting is a fluffy, light and sticky marshmallow frosting, that is broiled for a toasty marshmallow flavor. This kind of frosting is sometimes called a 7 minute frosting.

 

To make the frosting you need to have the bowl of your stand mixer sit over a saucepan filled with a few inches of water.

Seven minute frosting gets it's name because it takes about 7 minutes to whip egg whites into meringue, basically what the frosting is. I really like this frosting. It's actually something I use often since I always have the ingredients on hand, basically just egg whites, sugar and vanilla.



 

I used my handy point and shoot thermometer to make sure I got my mixture to the correct temperature, you don't need a thermometer for this recipe, you just cook it until it's hot. But I love using this thing, I highly recommend getting one if you do a lot of cooking. It's a breeze to take the temperature when making a caramel, or when frying to get the oil to the correct temperature.

I also like it because it can be whipped up quickly, and it compliments most cake recipes.

Beat the meringue until glossy, stiff peaks form - Note - this picture is showing a half recipe of frosting, a full recipe will fill the bowl.

It doesn't need to be toasted, but for this recipe, I highly recommend it. The toasted sticky marshmallow frosting and this cupcake just go amazingly together.

You don't even really need to toast these if you don't want to. If you leave them as is, they will be a fluffy marshmallow frosting or sometimes called a 7 minute frosting, because it takes about 7 minutes to beat.

These would sure compliment a Thanksgiving dessert table nicely. The classic combination of nostalgic flavors will make your guests smile.

Nice and toasty right from the oven.

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Beige vintage fall leaves tablecloth, Anchor Hocking amber cake stand circa 1960, Paragon "Melanie Rose"fine china vintage plates, tan damask vintage dinner napkins, Fenton Silver Crest milk glass candle holders, and Noritake M "The Vitry" teacups circa 1918, available at my Etsy shop, House of Lucien.


Take 20% off anything at House of Lucien by using coupon code, ALCHEMY at checkout!




Sweet Potato Cupcakes with Toasted
Marshmallow Frosting

Makes about 24 cupcakes

An original recipe by me, Melissa aka The Alchemist

** Note** These cupcakes after being frosted need to be served the same day. This type of frosting doesn't keep well. Serving them within a 3-4 hours is best, so plan accordingly. The cupcakes, unfrosted can last longer, as I noted below in the recipe.

Also you may need to double the frosting recipe to get as much frosting as I have on each cupcake. But! You can only make one batch at a time, because that is how much frosting can fit in the bowl of a stand mixer. Just be prepared and know you may need to make a second batch. If you use less frosting this amount may be enough.

Ingredients for Cupcakes

32 oz. sweet potatoes or yams (to equal 2 cups (536 g.) mashed after cooking)

2 3/4 cups (377 g.) all purpose flour

4 tsp. ground cinnamon

2 tsp. ground ginger

1/4 tsp. ground cloves

1 tsp. ground allspice

1/2 tsp. freshly ground nutmeg

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup (190 g.) white sugar

1 cup packed (185 g.) brown sugar

1 cup (237 ml) vegetable oil

1 cup (216 g.) yogurt - I used Greek yogurt, full fat or low fat is fine, don't use nonfat

4 eggs

3 tsp. vanilla extract


Ingredients for Frosting

10 large egg whites

2 cups (380 g.) white granulated sugar

1/2 tsp. cream of tartar - This helps with the stability and volume of meringue, if you don't have this, or can't find it, it's o.k. to leave it out, but I do recommend it, especially if you are new to making a meringue.

1/8 tsp. salt

2 tsp. vanilla extract


Directions for Cupcakes

First cook the sweet potatoes. You can do this step a day or up to 3 days in advance. Preheat the oven to 400 degrees Fahrenheit, 200 degrees Celsius, or Gas Mark 6. Wash and scrub the sweet potatoes and pierce them a few times with a fork or a knife. Bake them in the preheated oven until they are soft, about 1 hour. Alternately, you can cook them in the microwave. Wash them and pierce them, and cook them for 8-10 minutes or until tender, turning them over once during cooking. Let them cool, then peel and mash them to equal 2 cups mashed or 536 g.

Start on the cupcakes - Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4.

In a large bowl, whisk together the dry ingredients, the flour, cinnamon, ginger, cloves, allspice, nutmeg, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer, or in another large bowl with a hand mixer, mix together the 2 cups of mashed sweet potatoes, the oil and the white sugar and brown sugar, beat it until smooth. Add the eggs, one at a time, beating in between each addition. Scrape down the bowl and add the vanilla and the yogurt and beat it until everything is incorporated. Add the dry ingredients and beat until it is mixed together well, without over beating.

Fill cupcake cups 2/3 - 3/4 of the way full. I used miniature panettone cups I bought at Sur La Table. Whatever type you use, the greaseless cupcake liners are best, since all of my recipes have a high liquid and high oil content, if you use regular cupcake papers they may be greasy or oily on the bottoms, if you use the greaseless kind, that becomes a non issue.

Bake for 22-28 minutes, or until a toothpick comes out clean.

Cool the cupcakes before frosting them.

Cupcakes can be stored unfrosted for 2 days in an airtight container in the fridge. Or freeze them by wrapping them in plastic wrap then placed in a ziptop bag that is airtight. They can be frozen for 6 months at least, if wrapped well.


Directions for Frosting

Place the broiler on your oven on high and arrange a rack in the middle of the oven. Or alternately, you can use a kitchen torch, if you are using a torch, obviously don't preheat your broiler.

Fill a medium saucepan with a few inches of water and bring to a simmer. The saucepan needs to be a size that hold the bowl of your stand mixer on top of it, like a double boiler. (I have this pictured above.) When it starts to boil turn it down to medium. Put the egg whites, sugar, cream of tartar and salt in a clean bowl (the bowl needs to be very clean, there can't be any bit of grease in it or your meringue won't work) of a stand mixer and whisk by hand to combine. Place the bowl over the saucepan (make sure the water doesn't touch the bowl) and cook, whisking constantly until the sugar has dissolved and it is hot to the touch (about 120 degrees Fahrenheit, 48 degrees Celsius) on an instant read thermometer, about 5 minutes.

Transfer the bowl to the stand mixer fitted with the whisk attachment. Beat on medium for 2 minutes then turn up the mixer to medium high and beat until stiff, glossy peaks form, about 5 minutes more. You need to beat it on medium first, if you were to just beat it on high for the entire time the meringue can become dry, so it's best to gradually bring it up to the medium high speed and not just beat it on high the entire time. Add the vanilla and whisk until it's incorporated.

Transfer the frosting to a piping bag fitted with a large star tip. Pipe the frosting on the cupcakes.

Broil the tops to make them toasted. If using a kitchen torch, torch the tops until they are slightly brown and toasted. If using the oven, place the frosted cupcakes onto a cookie sheet or jelly roll pan. Place it on the middle rack of the oven. Broil them for 20-30 seconds, or just until they get brown and toasty. *** THIS IS IMPORTANT*** These can go from being done to burnt in what seems like a second. so don't walk away. Just stand there, even if you hold open the door to the oven slightly, to see what's going on, or you can set a timer for 20 seconds, then check them and see if they are toasted. Toast them until the tops are toasted lightly. It's better to keep checking them, than having them burn and have to start over.

Serve them within 3-4 hours of making them. If you must store a few cupcakes overnight, do so at room temperature in an airtight container. The trouble with storing them is, if you trap a moist cupcake in an airtight environment it's going to make the meringue which needs to be kept dry, wet. So overnight or the next day, the meringue will start to "sweat" or weep, get moist and start to fall off the cupcakes. Or if you were to keep them out in the open with air circulation, the cupcakes will dry out.


I hope you love this recipe as much as I do! Happy Baking!

Death by Candy Corn Halloween Carrot Cake Recipe

Hola Amigos! Happy weekend! I'm so glad this week is over, feels like it lasted an Eternity! Speaking of eternities, poor little bones here is a true example that everything in excess can lead to your demise! In his case something as innocent as Candy Corn!
Oh Yes...this is the season when our homes get inundated by the aromas and tastes of Candy Corn. So much of it,  that by the end of October I personally don't want to see one more of these sugary treats which seem to have endless shelf life as well!

Our friend "Bones" here not only ate a whole lot of the sweet treat but loved it so much that decided to take it with him to his final resting place!

Of course, his cause of death was Candy Corn Overdose, to the point that when his flesh decomposed...it turned into Candy Corn Stew.....after all my friends, ...we are what we eat...right?

His coffin reflects his love for the season as well, Spiced Carrot with a hint of Apple Cider...at the end...he realized it's a good thing to have veggies and fruits in your Diet...a little too late I'll say....

Do you love Candy Corn as much as "Bones"? What's your favorite Halloween Candy....in other words, what't that thing you secretly raid out of your kids's trick or treat loot?...me? M&M's...I'm addicted to them and I constantly keep a little bag in my purse, just in case of a Zombie Apocalypse or something like that!

Thank You so much for attending Bones trip to the after life! Please join us again to more Halloween Food Fun and remember that everything tastes better with a Pinch of Love....and lots of Candy Corn.."Bones"!

Besitos,

Lizy

Death by Candy Corn Carrot Cake 

Ingredients:

1 box Carrot Cake

(all the ingredients necessary to make it BUT...replace the amount called for water with Apple Cider)

6 oz Candy Corn 

1 Cup Cream

1 TBSP Butter

1 TBSP Vanilla Pudding or Cornstarch

Directions:

Heat oven at 350 degrees. Follow baking instructions. If you are baking these particular coffins you get 12, you can also bake a regular cake, cut it in little pieces and "bury your little piece" in the Candy Corn Stew.

For the Candy Corn Stew, on medium heat add cream, candy corn and pudding. Stir constantly until candy corn is melted. Add your pudding or cornstarch until thickened. Remove from heat and pour some of the mix on each coffin. Decorate with "bones" if you want! Serve warm, room temperature or cold.

Have a glass of milk handy, believe me you're going to  need it, and enjoy!

Prep Time  10 minutes                          Baking time 20 minutes                    Serves 12 coffins

Sharing a Sugar Rush Dessert at these Fa-BOO-lous Parties:

Dear Creatives, Diana Rambles, 504 Main, Tartertots and Jello, A Little Claireification, Sewlicious Home, Angels Homestead, The Thriftiness Miss, Craft Dictator, Sara Howe, Cheerios and Lattes,Six Sisters Stuff, I Gotta Create, Be Different Act Normal, It's Overflowing, Twigg Studios, WCFS, Your Homebased Mom, Dessert Now, Dinner Later, Pink When, Who Needs a Cape, Nifty Thrifty Things, Flamingo Toes, Spatulas on Parade, Mi Mixing Spoons, I Should Be Mopping the Floors, The Casual Craftlete, Cooking for the Seven Drawrfs, This Gal Cooks, Between Naps on the Porch, PandP Kitchen, The Tumbleweed Contessa, Titi Crafty, Create with Joy, Feeding Big, Suburbs Mama, Rain on a Tin Roof, A Pinch of Joy, Setting for Four, Huckleberry Love, Say Not Sweet Anne, The Gunny Sack, Coastal Charm, Ladybug Blessings, Chef in Training, Home Stories A to Z, Hun...What's for Dinner.
Our Table for 7, Under the Table and Dreaming, DIY Home Sweet Home, Mad in Crafts, A Southern Fairytale, Jam Hands, Jembellish, Sugar Bee Crafts, Nap Time Creations, Memories by the Mile, Cozy Little House, The Well Crafted Home, Ducks'n a Row, The Everyday Home, Sew Creative, The Shady Porch, Ginger Snap Crafts, Fluster Buster, This Silly Girl's Life, Trendy Tree House, Kitchen Meets Girl, SNAP, 733 Blog, The Real Housewives of Riverton, Polkadots on Parade, Someday Crafts, We Like to Learn as We Go, My Girlish Whims, Smart School House. The 36th Avenue, 52 Mantels, The Mandatory Mooch, Sweet Haute, Saving 4 Six, Lamberts Lately, What's Cooking Love, Glamorous Bride, A Handful of Everything, Live, Laugh, Rowe, The Crafty Blog Stalker, Katherines Corner, The Best Blog Recipes, Craftionary, Tidy Mom, The Girl Creative, One Tough Mother, Home Maid Simple, Kitchen Fun with my 3 Sons, Do Small Things with Love, Townsend House, Planned in Pencil, Living Better Together, The Jenny Evolution, Shaken Together, The Pin Junkie, Frugal Fit Family, Not Your Ordinary Recipes, Delish, Cherished Bliss, Sara Howe, My Love 2 Create, Call me PMc

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Toe of Frog Halloween Lemon Cupcake Recipe

Hola Amigos! We are finally getting into some Fall temperatures here! It has been so hot the last couple of days! I mean really hot...we needed a little break! Today I'm sharing with you a very easy recipe, a simple twist on one  I made before. I was in desperate need of something sweet with some ingredients that I already had and that I could together with  very little thought to it. See, I suffer from migraines and some days are worse than others...but back to the cupcakes.

This is a pudding poke cupcake. I used pistachio pudding to take a little bit of the bite of the lemon cake! Besides I thought the combination on green and yellow was just too pretty!
Since I had a few frogs hopping around the kitchen, I used them as the centerpiece decor and theme for my cupcakes. When I was little I heard so many things about frogs, and believe me, non of them had to do with kissing them to transform them into a prince...that happened later, lol

My "abuelita" (gradma) used to say that if I was to touch a frog I would get Warts!!! EEWWW! Yucks...no way...so never touched one..on this cupcake the warts are made out of mint green mints M&M's

She also used to say, if you squeeze a frog (why would I do this...I don't have a clue) the frog skin would secrete some slimey, almost mucus like substance...YUCKS!!!...on my cupcakes I recreated the slime with Wilton"s  green candy melts! you can see it just running all over the top!

But forget about the mucus if you can for a minute, these cold blooded amphibians can magically be born in water...they grow legs...(toes included) and then, they Walk Out of the Pond and live the rest of their lives hiding on the muddy surfaces near the pond in case they needed a quick refreshing bath! My pond is represented by the pistachio pudding topping and my dirt by a crumbled cupcake!

There you go my friends, this is my Frog story and I'm sticking to it! On time I learned to love these guys to the point of refusing to dissect one when I was in HS earning proudly I should say, my first F!! oh well...there's a frog out there owning me her life!

Thanks for visiting my friends! I love Halloween because even a non fancy, not perfect and everyday home baked cupcake, can turn into something out of a children's tale with just a little bit of imagination and a Pinch of Love!

Besitos,

Lizy

Toe of Frog Halloween Lemon Cupcake 

Ingredients:

1 Box Lemon Cake

(and everything you need to put it together according to the box)

1 packet (4 servings) Pistachio Instant Pudding

(and everything you need to put it together according to the box)

Key Lime mini marshmallows (optional)

1/2 bag Wilton green Candy Melts

1 small bag of Mint M&M's

Decorative Gummy Frogs (or any other slimey critter you might have)

Directions:

Mix your cake according to instructions. Cup the mix into Jumbo Muffins non stick tin pan. At this point I decided to add a couple of key lime marshmallows I just found at a local store for .99. Delicious!

Bake at 350 F for about 18-20 minutes. Let them cool.

While they cool prepare your pudding mix according the the packet instructions. 

Pull your jumbo cupcakes out of the tin pan. Poke a couple of holes in the cupcakes using the handle of a wooden spoon and pour the instant pudding mix on them. *Note: Don't over mix your pudding, since it's instant it will start to set super fast. perhaps just a couple of whisks or use some regular Pistachio Pudding not instant.  I got distracted by the phone while whisking and very little went into the "poked holes". Refrigerate.

If you have some extra pudding top and cover areas of the cupcake  that were not covered with the initial pouring add a couple of M&M's on each cupcake

Melt your candy tablets and spread them on the cupcakes to create the slime.

Crumble the less pretty looking cupcake on top of the slime and  top them up with your Frog or critter! Enjoy!

Prep Time 10 minutes                                 Cook Time 18-20 minutes                    Serves 6

Hopping over with my Sweet Cupcakes to these Fa-BOO-lous parties:

The Wondering Brain, Cheerios and Lattes, Or So She Says, It's Overflowing, Life on Lakeshore Drive, Suburbs Mama, Twig Studios, Nifty Thrifty Things, Flamingo Toes, Navy Wifey Peters, Spatulas on Parade, VMG206, Titi Crafty, Cookin' For the Seven Dwarfs, Who Needs a Cape, Summer's Scraps, Twelve O' Eight, The Velvet Moon Baker, Your Homebased Mom, My Mixing Spoon, Bowdabra, Caft-O-Maniac, The Chicken Chick, This Gal Cooks, Cupcake-n-Bake, A Pinch of Joy, Jembellish, Keep It Simple, Alderberry Hill, DIY Home Sweet Home, Say Not Sweet Anne. Lines Across, Flour Me with Love, Under the Table and Dreaming, Ms. enPlace, Between Naps on The Porch, Rain on a Tin Roof, The PandP Kitchen, The Tumbleweed Contessa, Claire Justine oxox, Cozy Little House, Made in a Day, The Blackberry Vine, Mad Skills, Love Grows Wild, Home Stories A to Z, Table for 7, Ladybug Blessings, I Gotta Create, Chef In Training, Mandy's Recipe Box, Nap-Time Creations, A Southern Fairy Tale, Huckleberry Love, Jam Hands, Not Just a Housewife, This and That, Ducks 'n a Row, Lady Behind the Curtain, Made to be a Momma, Ginger Snap Crafts, Mom's Test Kitchen, The Shady Porch, My Girlish Whims, Crystal and Co, The Well Crafted Home, The Everyday Home, Kitchen Meets Girl, Thank You Honey, The Trendy Treehouse, Dream a Little Bigger, Smart School House, White Lights on Wednesday, Polkadots on Parade, Real Housewives of Riverton, SNAP, 733 Blog, This Silly Girl's Life, Someday Crafts, We Like to Learn as We Go, Memories by the Mile, The 36th Avenue, 52 Mantels, Sweet Haute, a Handful of Everything, Katherine's Corner, The Mandatory Mooch, What's Cooking Love, Lamberts Lately, The Crafty Blog Stlaker, Live Laugh Rowe, Gingerly Made, Brambleberry Cottage, Recipes for my boys, Kitchen Fun with my 3 Sons, The Best Blog Recipes, Craftionary, The Answer is Chocolate, My Turn (for Us), Simply Sweet Home,Living Better Together, The Pink Junkie, Tidy Mom, Just Us Four, Home Maid Simple, Dear Creatives, Diana Rambles, 504 Main, Tatertots and Jello, A Little Claireification, Angels Homestead, Six Sisters Stuff, Be Different Act Normal, Delish