1 container chocolate buttercream icing (see Linked recipes below)
12 chocolate cupcakes
150 g dark chocolate melts, melted
1 package edible glitter (stars) to decorate
- Fit a piping bag with a 1cm star nozzle and fill with icing. Hold bag in an upright position and put nozzle at cupcake edge. Squeezing, pipe around edge, then spiral inwards, layering rings of icing. Repeat with remaining cupcakes and chocolate icing.
- To make chocolate curls, using the back of a spoon, spread melted dark chocolate over a marble, glass or stainless steel surface and set aside until firm but not completely hard. Holding a large knife at a 45° angle, push knife away from you along top of chocolate, allowing chocolate to curl. Decorate cupcakes with stars, then top with curls.