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Phantom of the Opera Cupcakes

This year my Halloween party theme is Phantom of the Opera so I wanted to make some cupcakes to go with the theme. I wasn't able to find the mask molds like you see in the inspiration cupcakes, so I had to make do with what I could find and then use black icing to make the eye holes look black.
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 63kcal

Ingredients

  • Chocolate cake mix
  • Tin of chocolate frosting
  • Black sprinkles
  • Small tube of red icing
  • Small tube of black icing
  • White chocolate squares or melts

Instructions

Cupcakes

  • Line the cupcake tins with the muffin cups.
  • Mix the cake batter as directed on the package (or make your favorite chocolate cake recipe if you are so inclined)
  • Equally divide the batter into the muffin tins.
  • Follow the instructions on the package for baking the cupcakes
  • Let cool completely on a cake rack

Frosting

  • If you are using the piping bag (or ziploc bag with a hole in one corner), pipe the frosting on to the tops of the cupcakes. Otherwise, use a large spoon to put a dollop of frosting onto each one.
  • Use the black sprinkles to cover the top of the frosting, which makes it look black. I usually put each cupcake on a plate to do this and then pour the sprinkles that end up on the plate back into the bottle to be used on the next cupcake.
  • Use the small tube of red icing with a star end on it to make the little red "flowers" towards the front of the cupcake.

Make the masks

  • Melt the white chocolate, either in the microwave or by heating it on fairly low heat over the stove. In both cases, be careful not to cook it for too long as it burns easily.
  • Fill each of the mask molds with the white chocolate.
  • Let the candy harden.
  • Take the candy out of the mold...sometimes easier said than done :)
  • Use a toothpick to put a little dot of black icing over each eye hole.
  • Stick the tip of each mask into the frosting behind the "roses".

Notes

Pots and Utensils:
Muffin/cupcake tins
Paper muffin cups (optional)
Piping bag or ziploc bag with a hole cut in one corner
Mask candy mold

Nutrition

Serving: 1g | Calories: 63kcal | Carbohydrates: 8.4g | Protein: 0.7g | Fat: 3g | Cholesterol: 3.1mg | Sodium: 35.3mg | Sugar: 6.1g