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To be perfectly honest, going to culinary school really demystified a lot of things that seemed so incredibly complicated and impressive. A lot of what you see at restaurants and bakeries that looks so elegant and beautiful really isn’t all that difficult to achieve once you see someone else do it. Then it’s no big deal.
That’s exactly how I felt when I learned how bakers make those beautiful chocolate cupcake toppers. So, I thought it would be a super fun video to create especially since Valentine’s Day is just around the corner. These methods will work for ANY holiday or celebration and your creativity is your only limit here.
See more Valentine’s day recipes here.
Cupcake Decorating Tips
Tempered chocolate will give you the best taste, but is the most difficult. Lucky for you I have a full video tutorial just on tempering chocolate!
If you don’t want to go through the hassle of tempering chocolate, you can use melting, dipping, or decorating chocolate. If you’re not sure if the chocolate you have is suitable, take a look at the ingredients. There should be NO cocoa butter, that’s how you know the chocolate will set up and firm nicely. I like the Ghirardelli Chocolate Melting Wafers.
For making delicate decorations and words, I really prefer to use a squeeze bottle. I find it much easier to manage and hold than a bag, but either will work. If you want to use the tracing template seen in the video, just click here!
PS – here is the exact double Chocolate Cupcake recipe I used to make the cupcakes you see in these photos. It’s the BEST. I also have a detailed tutorial on making Swiss Buttercream (which is what I used here) and American Buttercream. I got ya covered!!
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Ingredients
- Tempered chocolate tutorial here
- OR
- Melting, decorating, or dipping chocolate, melted (should contain NO cocoa butter)
Instructions
For piped designed:
- Use a printable guide inserted into a sheet protector or placed under semi-translucent parchment or wax paper to get started, if desired.
- Transfer the tempered chocolate to a squeeze bottle or small piping or ziptop bag with a small hole snipped in one corner. Hold bag about 1-inch above the sheet then gently squeeze, tracing the designers. Squeeze with even pressure but stop before you think you should as the chocolate will continue flowing.
- Fill any gaps with the tip of a toothpick. Allow the chocolate to set completely in the fridge, about 15 minutes, before carefully peeling and placing on your cupcakes.
For shard or shaped designs
- Scoop chocolate onto a small sheet of parchment paper and spread out evenly with an offset spatula, keeping about a 1-inch border on all edges. Pick up and gently drop the parchment on the counter a few times to spread out evenly and release any air bubbles. Sprinkle with sprinkles, decorations, or finely chopped candy.
- Allow the chocolate to set just until it’s dry to the touch but still flexible. Use a knife to square off all the edges. Make cuts into the chocolate into shapes you desire. Alternatively, you could also use a cookie cutter to cut shapes. If the cookie cutter is sticking, allow the chocolate to set and harden for a few more minutes before continuing with the shapes.
- Allow the chocolate to set completely in the fridge, about 15 minutes, before carefully peeling and placing on your cupcakes.
Hi Tessa,
Why do my chocolate decorations melt once they are on the cupcake? What temperature should I keep them in?
Thanks
Sam
Hi,
Can you send the template you used please – I want to do a happy birthday (name) sign.
What’s the best way to stick this on a cake tray where can I get the sticks from? How do I get the chocolate to stay on, do I let this set in the fridge with the chocolate?
I would like the templete emailed to me. Thanks
Didn’t get the template even after subscribing.
Hi Tessa! Can I use your photo? I’ll use it to make a flyer for our baking and decorating activity for girl’s club.
hi tessa!
just wondering if you could just use normal baking chocolate for this recipe, and whether decorating chocolate is any different and why? And if it can be found at local supermarket?
thankyou
Would love the templates! These are beautiful!
Please forward the template. Thank you.
This was a super easy way to make beautiful chocolate decorations. The tutorial was a great help. Thank you!
Should i use compound chocolate or couverture chocolate for this?
Hi I tried these with and they didn’t last long outside of the refrigerator they melted after 5 mins on top the cupcakes
Thanks in advance!