Description
Simple star-shaped cupcake toppers—perfect for Hanukkah, Shabbat, and everything in between.
Ingredients
Units
Scale
- 1/2 cup semisweet chocolate chips
- 1 batch cupcakes, baked and cooled
Instructions
- Line a small baking sheet with parchment paper; set aside. Prepare a piping bag or place a sandwich bag into a drinking cup or mug; fold the edges of the plastic over the side of the cup to “open” the bag and make it easier to fill; set aside.
- In a small, microwave-safe bowl, melt the chocolate chips in the microwave in 30-second increments, removing the bowl and giving the chips a stir before resuming the process. Be careful not to over-melt; the chocolate will “burn” and harden up. (Yes, chocolate chips can burn and be rendered unusable!)
- Spoon the melted chocolate into your prepared piping bag, then squeeze a bit to push the chocolate toward one of the bag’s tips. Snip the end off, making sure to keep the piping hole pretty tiny (remember: you can always make the hole bigger; you can’t make it smaller!).
- Pipe star-shaped designs of different sizes onto the prepared parchment-lined baking sheet. If you make a mistake, carry on; just make extras.
- Throw the baking sheet in the fridge and leave it to set for at least 30 minutes. When you’re ready to garnish your cupcakes, carefully peel the stars off the parchment, then gently press them into the outermost layer of the room temperature frosting—vertically, not horizontally. Serve and enjoy!