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Construction Themed Chocolate Cupcakes the Kids Will Love
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A request for some construction-themed chocolate cupcakes for my grandson’s birthday party is behind this post. Mini cupcakes are so much more practical and seem to be a lot less messy! I needed some edible tool decorations that would be an appropriate size. Searching on Amazon, I found the perfect mini construction tool molds.
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After making other miniature decorations, I remembered the melted candy wafers quickly setting up in the plastic bags I used to pipe them. After a little brainstorming, the injector that comes with Tony Chachere’s Marinade came to mind. We have used this marinade several times. It was worth a try…
Well, let me tell you it worked very well. I didn’t use the needle, just the injector and plunger. After melting the candy wafers, pour into the injector. Leave an inch or so at the top, then carefully insert the plunger. Filling these little cavities with more control is so much easier with this injector.
(If you are stepping away from your project for several minutes, just empty the injector into your cup or bowl. Then, melt and refill when you’re ready to create more.)
Although there are numerous tool cavities in these molds, I don’t fill all of them at once. Leave some cavities empty to make it easier to remove the hardened candy melts from the molds without breaking them.
Construction Themed Chocolate Mini Cupcakes
(We are an Amazon affiliate and may receive a small percentage of any sales through the links in this post at no cost to you. Thanks for supporting this website!)
I used a Betty Crocker Triple Chocolate Cake Mix for these mini cupcakes and substituted whole milk for the water. The cupcakes took about 8 minutes to bake. Don’t overbake them. Remember that they continue to bake for a couple of minutes after you remove them from the oven. This cake mix made 68 mini cupcakes.Mini cupcakes
If you’re planning to frost all 68 mini cupcakes, you’ll want to double this frosting recipe.
Place butter in a bowl. Sift in the powdered sugar and cocoa powder.
With an electric mixer on low begin to beat the mixture. Turn up to high and beat until the mixture is light and fluffy.
When I first started beating the powdered sugar and cocoa powder, it looked like it would not combine. It looked more like a chunky dry mix. I began to doubt this was going to work. Using a spatula, I tried to smear the butter into the cocoa mixture. Then, using the mixer, tried it again and it came together, incredibly. Don't panic!
Whip the butter, sifted cocoa and sugar.
Whip in the vanilla.
Beat in the vanilla.
Warm the cream and mix it into the sugar-cocoa mixture.
Add the cream.
Whip cream into the chocolate mixture.
Then, melt the chocolate, and let it cool down before adding it to the mixture.
Drizzle the melted chocolate over the chocolate cream mixture.
Whisk the cooled chocolate into the mix. The frosting will be thick but will be slightly loose.
Time was running out for me and party time was fast approaching. I couldn't wait for the chocolate to cool any longer. So, I drizzled a little bit at a time and whisked it into the frosting. This worked well. You can see the drizzle in the picture above.
Refrigerate the frosting for 30 minutes. Spread onto your cake or pipe onto cupcakes. This frosted 45 mini cupcakes. If you’re piping peaks on the cupcakes, you’ll definitely need a double batch. My piping was not the best on these, but everyone seemed to love the chocolate cupcakes and the fudgy frosting!
Mini cupcakes with Mini construction tools.
Yield: Frosts 45 mini cupcakes
Chocolate Fudge Frosting
Ingredients
1/2 cup butter - softened
1/4 cup Dutch-processed Cocoa powder
1 cup powdered sugar
1 teaspoon pure vanilla
1/2 cup dark chocolate (4 ounces melted and cooled)
1/2 cup cream (room temperature)
Instructions
Place butter in a bowl. Sift in the powdered sugar and cocoa powder.
With an electric mixer on low begin to beat the mixture. Turn up to high and beat until the mixture is light and fluffy.
When I first started beating the powdered sugar and cocoa powder, it looked like it would not combine. It looked more like a chunky dry mix. I began to doubt this was going to work. Using a spatula, I tried to smear the butter into the cocoa mixture. Then, using the mixer, tried it again and it came together, incredibly. Don't panic!
Beat in the vanilla.
Warm the cream and mix it into the sugar-cocoa mixture.
Then, melt the chocolate, and let it cool down before adding it to the mixture.
Whisk the cooled chocolate into the mix. The frosting will be thick but will be slightly loose.
Time was running out for me and party time was fast approaching. I couldn't wait for the chocolate to cool any longer. So, I drizzled a little bit at a time and whisked it into the frosting. This worked well. You can see the drizzle in the picture above.
Refrigerate the frosting for 30 minutes. Spread onto your cake or pipe onto cupcakes.
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