Ladybug Cupcakes

Ladybug Cupcakes


2 cubes (2 ounces each) chocolate almond bark
36 red peanut M & M candies
18 cupcakes
Easy Homemade Frosting (recipe link below)


Place chocolate bark in 1-quart freezer-weight reclosable plastic bag (do not seal bag). Microwave (high) 30 seconds to soften. Knead chocolate in bag until melted and smooth. If needed, microwave (high) in 20-second intervals and knead until chocolate is completely smooth. Seal bag; snip off one corner of bag to make very tiny hole. Squeeze 36 small circles of chocolate onto sheet of waxed paper; place candies on top of chocolate. Carefully pipe chocolate line down center of each candy; pipe 2 to 3 dots chocolate on each side of line. Let Ladybugs stand until chocolate is set.

Spread Frosting onto cupcakes. Place 2 Ladybugs on each cupcake.


Servings: 18
Serving Size: Per Serving

Per Serving
Calories: 453
Cholesterol: 9 mg
Fat: 17 g
Sodium: 252 mg
Carbohydrates: 73 g
Protein: 5 g
Fiber: 1 g

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