Ingredients
-
1 cup
unsalted
butter
, at room temperature
-
1
170-g pkg
dark chocolate
, melted
-
2 cups
icing sugar
-
1/4 cup
10% cream
-
24
chocolate cupcakes
-
12
small red
gumdrops
-
12
small orange
gumdrops
-
12
small yellow
gumdrops
-
1 tbsp
chocolate cookie crumbs
-
1 cup
pretzel sticks
-
24
whole
pretzel sticks
-
48
mini
marshmallows
Instructions
- Using an electric mixer on medium-high, beat butter until fluffy. Beat in chocolate until blended. Gradually beat in icing sugar and then cream until fluffy.
- Frost cupcakes with icing.
- Using a rolling pin, roll out gumdrops between 2 sheets of wax paper until thin and flat. Using clean kitchen scissors, cut each piece of flattened gumdrop into varying triangular shapes.
- Pile a few halved pretzel sticks in centre of 1 cupcake for logs. Arrange red, orange and yellow gumdrop triangles around pretzel shapes to make the fire. Repeat with remaining cupcakes.
- Pour chocolate cookie crumbs on a small plate. Push 1 whole pretzel stick through 2 marshmallows. Gently dampen edges of marshmallows with water, then dip into crumbs to make them look toasted. Repeat with remaining pretzels and marshmallows, placing one on each cupcake.
Nutrition (per cupcake)
- Calories
- 329,
- Protein
- 3 g,
- Carbohydrates
- 40 g,
- Fat
- 18 g,
- Fibre
- 1 g,
- Sodium
- 315 mg.
Originally published in the Today’s Parent July 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.
Photo: Roberto Caruso
