Holiday Tips From The Kitchen: Cupcakes With Tempered Chocolate Trees

“Walking in a winter wonderland…”

Create a delicious cupcake-sized winter wonderland.

Correctly temper your chocolate and avoid bloom. If chocolate is not handled correctly while melting, it may have a grayish appearance after it hardens again. This is called bloom. Bloom is a result of cocoa butter forming crystals on the chocolate. Follow these easy steps that not only taste great, but look great too.

Cupcakes with Tempered Chocolate Trees




  1. Prepare cupcake mix according to package directions.
  2. Chop chocolate into small pieces. Set aside 25% of the chocolate and place the remaining chocolate in the top of a double boiler over simmering water. Stir until melted and the chocolate reaches 118ºF for dark chocolate (or 112ºF for milk chocolate).
  3. Remove top of double boiler and set aside. Add the remaining chopped chocolate to the melted chocolate and stir until all is melted. When the dark chocolate is 89-90ºF (or milk chocolate is 86-88ºF) it is ready to use.
  4. Pipe chocolate onto nonstick parchment paper (we chose to make evergreen trees) and allow to harden. Gently peel off and use as an edible decoration. Be careful to not handle the chocolate too much because it will begin to melt due to the temperature of your hands.
  5. Use the decorate the tops of cupcakes or a cake.

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