Dalmatian Cupcakes Recipes

Steps:

• On a powdered sugar-dusted surface, roll 12 ounces of white fondant into a 4 x 6-inch (10 x 15 cm) rectangle. Using about 4 ounces (100 G) of black fondant, break off small pieces and scatter over the top of the white fondant rectangle. Keeping the width as close to 4 inches (10 cm) as possible, roll the rectangle lengthwise and add a few more pieces of black fondant to the white spaces. Continue rolling and adding more black fondant until the rectangle is ⅛ inch thick and speckled in a dalmatian pattern. Sprinkle the fondant and rolling pin with more powdered sugar as needed to prevent sticking.
• Using a 3-inch (7 cm) round cookie cutter, cut out 12 circles of dalmatian fondant. Discard the scraps.
• Roll about 3 ounces of black fondant out to ⅛-inch thick and cut out 24 2-inch (5 cm) long leaf shapes. Discard the scraps. Wet the top of each leaf with water, then sprinkle the sparkling sugar sprinkles on top to cover completely. Set aside to dry for 5 minutes, or until the sprinkles are firmly adhered.
• Meanwhile, roll the remaining ounce of black fondant into 12 pea-sized ovals.
• Roll out the remaining 2 ounces (50 cm) of white fondant to ⅛ inch (3 mm) thick. Using a 1-inch (2.54 cm) round cookie cutter, cut out 24 circles, discarding the scraps. Slightly overlap 2 circles and press together, gently pulling the circles away from the overlapped area into more oval shapes. Use a toothpick to poke a speckled pattern onto the circles. Place a black fondant oval at the top center as a nose.
• In a small bowl, mix together ¼ cup (25 grams) buttercream frosting and the pink food coloring until you get the desired color for the dogs' tongues. Transfer to a piping bag fitted with a small round tip.
• Spread 1 tablespoon of white buttercream evenly over each cupcake. Top each cupcake with a dalmatian fondant circle. Lightly wet the fondant, then place the white overlapping circles at the bottom of each cupcake. Use a bit of frosting to stick 2 candy eyeballs onto each cupcake. Pipe a bit of frosting at the top edges of each cupcake, then place 2 ears on each cupcake. Pipe a small oval of pink frosting at the bottom of the white circles as a tongue. Refrigerate until ready to serve.
• Enjoy!

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In medium bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth. Stir in 1 cup of the chocolate chips; set aside.
• In large bowl, beat cake mix, water, oil and 3 eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Divide batter among muffin cups (1/4 cup in each). Top each with 1 heaping teaspoon cream cheese mixture.
• Bake 21 to 27 minutes or until tops spring back when touched lightly. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
• Frost with frosting. Sprinkle with remaining 1/2 cup chocolate chips. Store loosely covered in refrigerator.