How to Make Edible Chocolate Cupcake Wrappers

Cupcake Wrappers

Confectionaries and cakes make for a magical world of colors and flavors which you never want to escape from. Sliding through the creamy and snowy Adventureland would be the idea that evokes when a cake satiates your sweet tooth. It will be an enjoyable experience if you get to eat even the grass made of chocolate, like in the movie “Charlie and the Chocolate Factory.” That isn’t a dream that is impossible to be achieved; you could always have things around you to be made into an edible form. Let us start with the cupcake wrappers that you otherwise dispose of after use. These wrappers will look exactly like the covering of the peanut butter cups. The most exciting part about it is that you can have the wrappers done in your favorite flavor. Let is now have a look at how edible chocolate cupcake wrappers are made.

Ingredients

You can purchase the chocolate bars available in the market and start with the preparation. Dark cocoa, light cocoa, and white are the main flavors available; a 12-ounce bag will make for around 14 to 16 standard-sized wrappers. If you want to make thicker wrappers, you will need more cocoa.

Ingredients

Making It

First of all, you need to melt your chocolate in the microwave or on a stove and stir it every thirty seconds to avoid burning and let all the solid bits dissolve. Make sure to use foil cupcake liners as a mold rather than paper wrappers because the former will hold its shape well throughout the process.

Scooping a spoonful of chocolate into every liner and dragging the candy up the sides of the wrapper will make for the fine layer of chocolate in the foil wrapper. Press the chocolate into all the crannies and nooks from bottom to top. Cover the entire inner surface without leaving any silver portions to be exposed. If there are any such spots left on the cup, spread some more chocolate over the surface evenly.

Cupcake

Place the wrappers into muffin tins if the material is too delicate and flimsy to work with. By putting them in the tin, you will be able to press the chocolate inside with ease since the setup is more stable this way. Make sure that the entire wrapper has been coated, and once it is done, let them to set until solid. Placing it in the refrigerator will help you get the wrapper ready faster. While removing the wrapper from the mold, keep your fingers in a favorable position so that the cup doesn’t shatter.

By keeping your thumb on the outside and the forefinger inside, hold it firmly without exerting much pressure. You can start peeling the wrapper by poking a knife gently into the bottom foil and sliding in a circular motion. Once the cut has been made, carefully peel the foil upwards. The chocolate cupcake wrappers are ready for the cake to be placed into it. And yes, so is your craving to bite into the masterpiece you baked.

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