Looking to add an extra pop to your cupcakes? Add a cream filled chocolate on top!

For the raspberry frosting recipe, check out my Raspberry Chocolate Cupcakes post here.

There are times when I have hours of endless patience. And then there are other times when I have the patience of a two year old. If you want to add detailing to your chocolate molds you had better check that two year old energy at the door.

Of course, there’s no stopping you from using only chocolate. That would definitely have saved me some time but when I have a vision in mind, I need to see it through.

 

 

 

 

 

 

 

 

For the little hearts, I dipped a toothpick into the melted almond bark and carefully filled in each space. For the heart in the middle, I put a small amount of melted almond bark in a plastic bag and pipped it in. I then went over it with a toothpick to make sure it filled in the whole space.

 

 

 

 

 

 

 

 

When the almond bark has set, take it out of the freezer and pour a small amount of chocolate over it. Move the mold around to cover all of the edges. I used a spoon to push the chocolate around. The reason you pour the chocolate once the almond bark has frozen is to keep the detailing from mixing with the chocolate and spreading around.

 

 

 

 

 

 

 

 

Place the mold in the freezer until the chocolate has set. Once it’s ready spread a small amount of raspberry frosting inside. Make sure you don’t add too much. You’ll need to add another layer of chocolate over it to keep the frosting inside.

 

 

 

 

 

 

 

 

Once the raspberry frosting has had time to set, take it out of the freezer and add the last layer of chocolate on top.

 

 

 

 

 

 

 

 

Place in the freezer for a minute or until solid. Pop the chocolates out and enjoy! You can arrange them into small boxes and gift them as is or use as cupcake toppers like I did.