Candy Curl Christmas Cupcakes

Looking for a quick and easy Christmas dessert for the kids These Candy Curl Christmas Cupcakes are a great solution. Topped with homemade buttercream frosting and red, white and green candy curls, these cupcakes are a sweet treat even Santa won't be able to refuse! Use your favorite chocolate or chocolate peppermint cake recipe for added holiday flavor!

Skill LevelBeginner

Ingredients & Tools
Instructions

Ingredients

Chocolate Cupcakes
Buttercream Frosting
Red Candy Melts® Candy, 12 oz.
Dark Green Candy Melts Candy, 12 oz.
White Candy Melts® Candy, 12 oz.
EZ Thin Dipping Aid for Candy Melts Candy, 6 oz.

Tools
Recipe Right Non-Stick Mini Loaf Pan Set, 3-Piece
Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack
Recipe Right Muffin Pan, 12-Cup Non-Stick Muffin Pan
Decorator Preferred 9inch Angled Spatula
Decorating Bags, 16-Inch Disposable Piping Bags, 12-Count
16-Inch Disposable Decorating Piping Bags, 12-Count $8.02
Kraft Paper Cupcake Liners, 75-Count
Vegetable peeler

Instructions

Click to mark complete

One day in advance, make candy curls. Melt 4 oz. Dark Green, White and Red candy, separately, according to package instructions. Add 2 teaspoons of EZ Thin to each melted color; stir until melted.
Starting with Dark Green candy, pipe 2 oz. of candy in one of the mini loaf pan cavities. Tap on surface to level candy. Let cool at room temperature, about 5 minutes.
Repeat with white and red candy, then repeat entire step again for 6 layers of candy. Chill until set, about 10 to 15 minutes.
Remove candy from pan; let come to room temperature. Using vegetable peeler, shave along long side of candy.
Bake cupcakes. Prepare cake batter following recipe instructions. Bake and cool cupcakes in kraft liners.
Prepare buttercream recipe following recipe instructions.
Decorate cupcakes. Using spatula, ice cupcakes. Top with candy curls.