Ingredients
12
12 servings
- •10 oz black chocolate medallions
- •Edible metallic dusting powder, as needed (optional)
- •3 tablespoons silver sanding sugar
- •3 tablespoons black sanding sugar
- •2 ⅓ cups vanilla buttercream frosting, divided
- •12 red velvet cupcakes
- •2 drops orange food coloring
- •1 teaspoon gold sanding sugar
- •dragon-shaped silicone mold
Instructions
- Add the chocolate to a microwave-safe bowl and microwave 30-second intervals, mixing between, until completely melted and smooth.
- Pour the melted chocolate into the dragon-shaped molds (to make 12 total; work in batches if needed), then refrigerate for about 5 minutes, or until the chocolate has set. Carefully remove the chocolate dragons from the mold. Using a small brush, dust the chocolate figures with edible metallic dusting powder, if desired.
- In a small bowl, mix together the silver and black sanding sugar until evenly combined.
- Add 2 cups of buttercream frosting to a large piping bag fitted with a round tip, then pipe onto the red velvet cupcakes. 5. Carefully dip the cupcakes in the sanding sugar mixture to cover the frosting completely.
- In a small bowl, mix the remaining ⅓ cup of buttercream frosting with the orange food coloring until evenly combined. Transfer the frosting to a piping bag fitted with a flat tip, then pipe onto the center of the cupcakes to look like flames. Sprinkle the flames with the gold sanding sugar.
- Top each cupcake with a chocolate dragon.
- The cupcakes will keep in an airtight container in the refrigerator for up to 3 days.
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