3 Servings
2 Hours, 30 Minutes
Allergens
The moment I tasted these delectable chocolate cream-topped cupcakes my friend created for her recent simchah, I knew it was a recipe I wanted to share for a mishloach manos idea. To liven them up within the spirit of the day, I added these adorable pipettes filled with liqueur. For the second item, I was looking for something with a burst of color, and it had to be thin as I didn’t have much room in the box, so I rewrapped a taffy in cellophane, giving it a gourmet specialty look.
To make the cream, melt the first four ingredients in a double boiler. Cream margarine or Crisco with eggs on high speed until fluffy. Add chocolate mixture and mix until smooth. Refrigerate.
Prepare your cupcakes and allow to cool. If desired, hollow out the inside of each cupcake with a cupcake corer and fill with whipped cream. Fit a pastry bag (or a large freezer ziplock bag) with a large decorating tip. Fill with chocolate cream and pipe onto cupcake.
Fill pipettes with liqueur and stick one into each cupcake. Place cupcakes together in the box and add the rewrapped taffy.
Tips:
Do not place all the cream in pastry bag at one time. As you decorate, the warmth of your hands will cause the cream to melt.
just wondering if this can be made ahead of time and if so how to store it? would it be good in the freezer?
also, can the liquor be replaced with a/th? if so, what would u suggest?
thanks!
Cupcake box cream Can make this in advance? How does it freeze with the cream?
I would do the cream last minute.
Boxes Where can I purchase these boxes?