Snowman Chocolate Mint Cupcakes Recipe

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Snowman Chocolate Mint Cupcakes
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Ingredients
10
Count
Nutrition
1432
Calories
Total time
25
Minutes
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Ingredients:

  • 12 mini cupcake liners
  • 12 standard cupcake liners
  • 1 (2 oz) block dark chocolate colored fondant (ready to use rolled fondant, available in craft stores)
  • 2 orange starburst fruit chews
  • 1 (16 oz) container white whipped frosting
  • 1 tbsp white edible glitter

Directions:

  1. Preheat oven to 325°F.
  2. Line 12 mini and 12 standard muffin tin cups with cupcake liners.
  3. Fill each mini cup 2/3 full with cupcake batter. Fill each standard cup 1/3 full; top each with one 3 MUSKETEERS® Brand Mint with Dark Chocolate Minis. Continue filling cup with batter to 2/3 full.
  4. Bake mini cupcakes for 16 - 18 minutes and standard cupcakes for 24 - 26 minutes or until toothpick inserted in cupcakes comes out clean. Cool completely.
  5. Meanwhile, roll out dark chocolate colored fondant lengthwise to 1/8-inch thick. Cut 8-inch x 3-inch rectangle; combine scraps and roll for second 8-inch x 3-inch rectangle. Cut each rectangle evenly into 6 strips and fringe ends of each, making 12 scarves. Roll remaining fondant into small balls for eyes and tiny balls for mouths. (Keep covered with plastic wrap to avoid drying and cracking.)
  6. Cut and mold orange STARBURST® Fruit Chews into carrot shaped noses. Heat blue STARBURST® Fruit Chews in microwave for 3 to 5 seconds and roll out to 1/8-inch thick; cut into thin strips and create woven plaid pattern on each scarf.
  7. Microwave wafer cookies 5 seconds and cut rounds using 1-inch biscuit cutter. Secure one 3 MUSKETEERS® Brand Mint with Dark Chocolate Minis to center of each round with frosting.
  8. Frost cupcakes and sprinkle evenly with edible glitter.
  9. To assemble each snowman, crisscross scarf and place loop over center of standard cupcake; top with mini cupcake, placed on side with iced top facing scarf. Make face by inserting eyes, nose, and mouth into frosted mini cupcake; top with hat.
  10. COOKS NOTES: Substitute whipped topping for half the frosting in this recipe; simply blend the two together for a light and airy frosting with less sugar and calories.
  11. Consider the use of cholesterol-free egg product instead of whole eggs when preparing cake batter to reduce both fat and calories in this recipe.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1431.62 Kcal (5994 kJ)
Calories from fat 452.94 Kcal
% Daily Value*
Total Fat 50.33g 77%
Cholesterol 30.12mg 10%
Sodium 911.65mg 38%
Potassium 156.7mg 3%
Total Carbs 238.07g 79%
Sugars 188.89g 756%
Dietary Fiber 7.05g 28%
Protein 9.04g 18%
Vitamin C 1.9mg 3%
Iron 2.4mg 13%
Calcium 187.4mg 19%
Amount Per 100 g
Calories 440.95 Kcal (1846 kJ)
Calories from fat 139.51 Kcal
% Daily Value*
Total Fat 15.5g 77%
Cholesterol 9.28mg 10%
Sodium 280.8mg 38%
Potassium 48.26mg 3%
Total Carbs 73.33g 79%
Sugars 58.18g 756%
Dietary Fiber 2.17g 28%
Protein 2.78g 18%
Vitamin C 0.6mg 3%
Iron 0.7mg 13%
Calcium 57.7mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32
    Points
  • 39
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar

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