Super cute, super easy, super tasty Easter cupcakes!
Who remembers chocolate spiders? A school bake sale staple, who knew peanut butter, chocolate and crispy asian noodles could taste so good?? (side note: we put crispy asian noodles in salad, does this make chocolate spiders a part of the salad family?)
Perfect for a Sunday afternoon gathering with the family, these quick and easy cupcake toppers will also work well for baby showers! Use white chocolate, and a tablespoon of macadamia oil (or an oil that won’t over power your chocolate) with a little food colouring to create beautiful pastel chocolate birds nests!
In a heat proof, microwave proof bowl, melt 200g of your favourite chocolate (we used Cadbury Dairy Milk) in the microwave on low power in 30 second bursts. Stir after each burst until fully melted. Stir in 2 tablespoons of crunchy peanut butter.
Empty a packet of crunchy asian noodles into the chocolate and peanut butter mix, and mix until all of the noodles are generously coated.
Spoon the mixture into mounds on a baking paper lined tray. Create an indent in the centre of your mound – we found it easiest using a clean fingers.
Add a few easter eggs to the centre of your nests. We’ve used Cadbury Mini Eggs, but there are tonnes of options available. You could even use speckled jelly beans. Or chocolate easter eggs and use a toothbrush to splatter them with a bit of melted white chocolate.
Bake up a batch of your favourite cupcakes and swirl on a generous amount of a topping of choice. We used Betty Crocker Super Moist Vanilla Cake Mix with vanilla frosting piped in a rosette using a very large star shaped piping tip.
You don’t even need to add these to cupcakes, they make a super cute treat in their own right. So hop to it, get baking, and share your creations with us!
Note: we use milk chocolate to make the chocolate nests easier to eat. The crunchy noodles are… well, crunchy, and with a dark chocolate they can be tough to eat. The milk chocolate mixed with peanut butter won’t set as hard!
Chang’s Crunchy Asian Noodles now have a gluten free variety, these would go great with Gillian’s Moist Coconut Cupcakes from our Spring Issue!