BBQ Cupcakes

Step 1

Melt the cocoacandy melts using short bursts in the microwave, stirring well between each burst to prevent overheating. Once smooth, colour the melts using oil-based colouring.

If the candy melts feel too thick, add a small amount of vegetable shortening and stir until smooth and pourable. This helps thin the melts and makes them much easier to brush inside the cupcake liners.

Step 2

Working on one baking cup at a time, pour around 1 tablespoon of the melted candy melts into the bottom of the baking liner.

Step 3

Use the back of a spoon to spread the melted candy melts over up the sides of the cupcake liner. Let the first layer set and don’t worry if there is small gaps for now.

Step 4

Add a second coat of melted candy melts and continue spreading until the liner is fully coated.

Step 5

Place the coated liners into a cupcake pan and leave them to set completely before adding the cupcakes.

Step 6

Step 7

Use the back of a spoon to push the cupcake into place.

Step 8

Add extra melted candy melts around the edge of the cupcake to fill any gaps between the cupcake and the edible wrapper. This helps secure the cupcake in place and prevents the chocolate from cracking around the top edge.

Step 9

Transfer the cupcakes to the fridge and leave them until the candy melts are completely firm. Carefully peel away the paper liner to reveal the edible chocolate wrapper.

Step 10

Turn the cupcake upside down onto a sheet of parchment paper. The edible chocolate wrapper should now look like this. If you notice any small gaps or cracks, you can patch them with a little extra melted candy melts.

Step 11

Transfer the remaining candy melts to a piping bag and cut a small hole in the end. Pipe a small amount of melted candy melts onto the base of the chocolate wrapper.

Step 12

Pipe a small amount of melted candy melts onto the base of the cupcake. Push the cut end of a trimmed Pocky stick into the candy melts and hold it in place until set. Position the stick at a slight angle to create one of the BBQ legs.

Step 13

Repeat the process with the remaining two trimmed Pocky sticks. Hold each one in place until the candy melts set so the legs stay secure.

Step 14

Allow the candy melts to set completely before turning the BBQ the right way up. This helps keep the legs secure and prevents them from shifting or breaking.

Step 15

Stand the BBQ upright and check that it sits level. If needed, carefully trim the ends of the Pocky sticks until all three legs are even and the BBQ stands securely.

Step 16

Add the orange, red and yellow buttercream next to each other onto a sheet of cling film and roll it into a sausage. Trim one end and place it into a piping bag fitted with piping tip 352. Pipe small flames into the centre of the BBQ.

Step 17

Continue piping flames around the centre of the cupcake until you have a full layer of fire. Vary the height and direction slightly to give the flames a more natural look.

Step 18

Continue piping flames until the entire top of the cupcake is covered. Set the BBQs aside while you make the chocolate grills.

Step 19

Reheat the candy melts in the piping bag if needed. Download and print the free BBQ Grill Cupcake Template at 100% (Actual Size). Place a sheet of parchment paper over the template and pipe the grill directly onto the parchment using the melted candy melts. Transfer to the fridge until fully set.

Step 20

Once the chocolate grills have set completely, carefully lift them from the parchment paper and place them on top of the flames.

Step 21

To make the kebabs, chop the gummy bears into pieces and thread them onto cocktail sticks. Once the pieces are in place, use scissors to trim off the sharp ends of the sticks. Lay the kebabs across the chocolate grill to finish.

The Results!

Your BBQ cupcakes are finished and ready to serve. Yay!