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DIY Chocolate Kiss Cupcakes

February 6, 2012 by Carrie Sellman

Valentine’s Day is quickly approaching, and I think we can all agree… chocolate reigns supreme when it comes to Valentine’s sweets.  So I have a chocolatey cupcake created just for you.  In a few easy steps, your cupcakes will be all dressed up and ready for Cupid’s holiday.  What better way to give hugs and kisses than these  Chocolate Kiss Cupcakes!

Chocolate Kiss Cupcake | by Carrie Sellman for TheCakeBlog.com

Inspired by those bite-sized candies we all know and love…. little drops of milk chocolate, twirled up in a tiny foil wrapper.  Only these cupcakes aren’t so tiny.  These cuties are actually full-sized cupcakes, in disguise!

Chocolate Kiss Cupcake | by Carrie Sellman for TheCakeBlog.com

I’ve been wanting to experiment with Martha’s High-Hat Cupcake Recipe for a while now and thought this was the perfect opportunity.  I followed the same basic concept.  Swirl the icing up high and then dip it into a chocolate coating.  Only, I went for a smooth dollop of icing, similar in shape to the chocolate candy.  An inside shot might make this more clear…

Chocolate Kiss Cupcake | by Carrie Sellman for TheCakeBlog.com

Fun right?  Wrapped in a square of tin foil and finished with a paper flag, these chocolate cupcakes would perfect for a Valentine’s Party or a chocolate dessert table.  Or make a batch for your family and share some chocolatey cupcake-love for Valentine’s Day dessert.

Chocolate Kiss Cupcake | by Carrie Sellman for TheCakeBlog.com

Chocolate Kiss Cupcakes
a DIY by Carrie Sellman

Supplies:

  • Chocolate Cupcakes, baked without liners or liners removed
  • Chocolate Buttercream Frosting
  • Chocolate Coating (recipe below)
  • Pastry Bag, fitted with a large round tip
  • Tin Foil, cut into 8 x 8 inch squares
  • Paper Flags (free printable here)

For the Chocolate Coating:

Melt 24 oz of chocolate chips with 6 tablespoons of vegetable oil, in microwave for 30 seconds.  Stir.  Microwave for another 30 seconds.  Repeat until completely melted and smooth.  Pour into a deep bowl or cup.  Cool slightly before dipping cupcakes.

 

To Assemble:

STEP 1 : Using a pastry bag fitted with a large round tip, pipe chocolate buttercream into a large mound on cupcake.

STEP 2 :  If needed, use an offset spatula or knife to gently smooth out any ridges in your icing, moving from bottom to top to keep the nice dollop shape.

STEP 3 :  Put cupcakes into freezer for 15 minutes while preparing chocolate coating.

STEP 4 :  Hold cupcake upside down by its bottom and dip into chocolate coating, until all of the icing is covered.  Hold upside down to allow excess chocolate to drip off.  Turn upright and allow to chocolate to set.  {approx 15 mins)

STEP 5 : Wrap bottom half of cupcake in tin foil square.  Crinkle and smush tin foil to make it look like an unfolded wrapper.

STEP 6 : Refrigerate cupcakes until ready to eat.

STEP 7 :  Add paper flags when ready to serve.  Slightly fold paper flag back and forth to give it a rippled shape.  Tuck into back side of foil wrapper, so that it stands upright behind cupcake.

TIP: Keep refrigerated until ready to serve.

Chocolate Kiss Cupcake | by Carrie Sellman for TheCakeBlog.com

I think these would be adorable as mini cupcakes as well!   Sending you chocolatey love and sweet thoughts this Valentine’s Days.  Enjoy!

February 6, 2012 by Carrie Sellman

Carrie Sellman , Founder & Editor

Carrie Sellman is the Founder & Editor of The Cake Blog. Her work has been published in BRIDES Magazine, Country Living Magazine and featured online at People, Today, Cosmopolitan, Glamour, Redbook, Real Simple, TLC, The Cooking Channel and more.

connect with Carrie :

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Comments

  1. Jessica @ Pen N' Paper Flowers says

    February 11, 2014 at 8:57 am

    Totally inspired Carrie! LOVE these!!

  2. Denise S. says

    February 11, 2014 at 9:33 am

    Absolutely the cutest cupcake ever.
    Thank you so much for sharing this and I can’t wait to make them!

  3. Carol S says

    February 11, 2014 at 9:51 am

    These look wonderful. How many does it make?

  4. Crystal says

    February 11, 2014 at 10:52 am

    I was just wondering what chocolate you used for the chocolate coating. It looks so smooth. Great Job! Thank you, Crystal

  5. Vickie says

    February 11, 2014 at 10:56 am

    So cute! Can’t wait to give these a shot!

  6. barbara sellars says

    February 11, 2014 at 3:27 pm

    How do I get the recipe to print all Igot were the advertisments. Where was the
    choc mouse recipe? Pl e mail me This came to me from someone else.

  7. Erin says

    February 11, 2014 at 3:59 pm

    This has got to be the best cupcake idea . Ever!

  8. karin says

    February 11, 2014 at 4:14 pm

    This is a great idea. Do you think I can swith chocolate buttercream with chocolate mousse?

  9. chris:) says

    February 12, 2014 at 12:20 am

    So I made these and I don’t know how you got your frosting so smooth but it was a little difficult. They still came out looking nice but not as nice as yours 🙂

  10. Lauren @ Lemon & Mocha says

    February 13, 2014 at 7:44 pm

    These cupcakes are SO cute! I love high-hat cupcakes so I can’t wait to give these a try. Thanks for sharing 🙂

  11. Monique Angel says

    February 19, 2014 at 7:05 am

    Hi I am Filipina…. Thank you for this free tutorial… im so inspired and i love it…

  12. Monique Angel says

    February 19, 2014 at 7:12 am

    Hi! I’m a Filipina.. thank you for this free tutorial.. i super love and like it..

  13. lorraine jones says

    February 19, 2014 at 9:20 am

    I saw these cupcakes today and thought i would give them a go at weekend thanks for the free tutorials iv never been on your site before but will definately go on it again thanks Lorraine

  14. KL says

    February 22, 2014 at 3:36 pm

    I have no clue what I did wrong, but I didn’t even finish my attempt; I just iced the cupcakes normally and took them to the party after a full hour of trying. I couldn’t get the icing smoothed into a nice peak at all–my peaks were short and lopsided and bumpy. Some photographs of the smoothing process would be very helpful. Maybe my icing was too soft? Does it not need to be perfectly flat?

  15. aparna says

    May 17, 2014 at 12:10 am

    This is really a good idea and very innovative too.thanks for sharing your idea with us…looking forward for more..

  16. Jessica Lewis says

    February 12, 2015 at 11:01 pm

    What a cute idea!

  17. CARLOS VARGAS says

    February 3, 2018 at 10:09 am

    Excelente e impecable presentación!!! Felicitaciones y muchas gracias por sus valiosos aportes.

    Carlos V.

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