The things you’ll need

• ¾ cup plus 2 tablespoons all-purpose flour
• 1 cup dark brown sugar
• 1 teaspoon ground cinnamon
• Pinch ground nutmeg
• ¾ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 6 tablespoons unsalted butter, melted
• 1 large egg
• ½ teaspoon vanilla extract
• 2 cups shredded carrots
• 2 tablespoons buttercream
• White chocolate coating
• Biscoff cookie crumbs for decoration

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• 8-inch cake pan lined and sprayed
• Cake tester
• Stand mixer with paddle
• Ice cream scoop
• Baking sheet lined with parchment paper
• Small white cutting board
• Wax paper
• Tape
• Orange royal icing in a decorating bag fitted with #4 tip
• Green royal icing in a decorating bag fitted with #16 small star tip
• Small offset spatula

Let’s get started!

1. Preheat oven to 350°F.
2. In a large bowl mix flour, cinnamon, nutmeg, baking powder, baking soda and salt.
3. In a medium bowl, mix together butter, sugar, eggs and vanilla extract.
4. Mix shredded carrots and wet ingredients into the dry ingredients.
5. Pour batter into a sprayed and lined cake pan and bake for 35 minutes.

Time to decorate!

1. Using orange and green royal icing, pipe carrots onto wax paper. Allow to dry for 1 hour.
2. Cool cake completely and cut into chunks. Place cake into bowl of stand mixer and paddle until crumbly.
3. Add buttercream and paddle until smooth cake forms.
4. Portion and roll into balls. Refrigerate for 30 minutes.
5. Roll balls in melted white coating chocolate and place on wax paper, then top with hardened carrot and cookie crumbs.
6. TaDa! Hoppity hop the flavor don’t stop!

The things you’ll need

• 3 cups all-purpose flour
• 1 cup almond flour
• 1 tablespoon cornstarch
• ¼ teaspoon salt
• 1 cup unsalted butter, room temperature
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ½ cup slivered almonds
• ½ cup melted dark chocolate

• Large bowl
• Medium bowl
• Ice cream scoop
• Hand mixer
• Whisk
• Rubber spatula
• Baking sheet lined with parchment

Let’s get started!

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, mix together flour, almond flour, cornstarch and salt.
3. In a large bowl, beat together butter and sugar until light and fluffy.
4. Add the extracts and beat well.
5. Add the dry ingredients and mix until the dough starts to become crumbly.
6. Portion dough into balls then roll into small logs. Form the cookies into horseshoe shapes and press in slivered almonds.
7. Place cookies on a baking sheet and bake for 10 to 12 minutes or until lightly golden brown.
8. Cool cookies completely and then dip the ends in melted chocolate.
9. TaDa! The Wild Wild West never tasted so sweet!

The things you’ll need

• 1 package active dry yeast
• 1 ½ teaspoons sugar
• 1 cup warm water, 100° to 110°F
• 3 cups bread flour
• 2 tablespoons olive oil
• 1 teaspoon kosher salt

• 1 ½ cups shredded mozzarella cheese
• 4 green onions, chopped
• 1/3 cup chopped sundried tomatoes in oil

• Large bowl
• Medium bowl
• Medium heat proof measuring cup
• Whisk
• Wooden spoon
• Medium sauce pot
• Cutting board & knife
• Rolling pin
• Pi cookie cutter
• Baking sheet lined with parchment
• Plastic wrap
• Clean towel for draping

Let’s get started!

1. Preheat oven to 400°F.
2. In a medium bowl, dissolve the yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
3. Stir in flour, salt and oil. Beat until smooth. Let rest until doubled in size.
4. Turn dough out onto a lightly floured surface and pat or roll to a ¼ inch thick.
5. Use a Pi cookie cutter to cut out shapes. Place onto cornmeal lined cookie sheet and allow to rest, covered.
6. Prick the dough with a fork and bake at 400°F for 5 minutes.
7. Top the mini pizzas with sauce, cheese, green onions and sundried tomatoes and then bake again at 350°F for 8 to 10 minutes.

The things you’ll need

• ½ cup shortening
• ½ cup unsalted butter
• 1 cup sugar
• 4 eggs
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon pineapple extract
• ½ cup drained crushed pineapple

• Large bowl
• Medium bowl
• Rubber spatula
• Whisk
• Hand mixer with attachments
• (2) 8” x 8” cake pans, greased & lined with parchment paper
• (1) 6” x 6” cake pan, greased & lined with parchment paper
• Cutting board & knife
• Piping bags with no tips for grey buttercream
• Grey frosting in decorating bag fitted with #8 tip
• Dark grey frosting in a decorating bag fitted with a #8 tip
• Green frosting in a decorating bag fitted with a #233 tip
• Green frosting in a decorating bag fitted with a #4 tip
• Green frosting in a decorating bag fitted with a #352 tip for vine leaves
• Large cake board
• Straws
• Scissors
• Offset spatula

Let’s get started!

1. Preheat the oven to 325°F. Grease and line an 8x8 inch square cake pan.
2. In a stand mixer, beat shortening and butter until smooth.
3. Add sugar and beat for an additional 3 to 5 minutes, or until light and fluffy.
4. Add eggs, one at a time, beating well between each addition.
5. Pour in pineapple extract and beat again.
6. Add the flour and salt and mix until no dry streaks remain.
7. Fold in drained pineapple and then pour batter into the prepared pan.
8. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
9. Make this cake 2 more times, an additional 8-inch cake and one 6-inch cake.

Time to decorate!

1. Trim the dome off of each cake. Leave one 8-inch cake whole. The other 8-inch cake cut into quarters to create four 4x4-inch cakes.
2. Cut one of the 4x4 inch cakes into two 2x2-inch cakes.
3. Frost one 8-inch cake, one 6-inch cake, one 4-inch cake and one 2-inch cake grey.
4. Place straws into the center of the 8-inch cake and trim to fit the cake height, then stack the 6-inch cake on. Continue with the 4-inch and finish with the 2-inch cake, although this cake will get no straws.
5. Cut the remaining cake pieces to fit and make a stairway for the temple.
6. Frost the stairs and then pipe on the trim.
7. Using green buttercream, frost the cake board with grass and add vines for decoration.

The things you’ll need

• ¼ cup butter, unsalted
• 1 cup sugar
• 2 eggs
• ½ teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 tablespoons cocoa powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup sour cream
• ¼ cup whole milk
• 1 ½ teaspoons red gel color
• White buttercream frosting in a decorating bag
• Red & white fondant
• White royal icing in a decorating bag with a #2 tip

• Large bowl
• Medium bowl
• Small bowl
• Hand mixer with attachments
• Rubber spatula
• Whisk
• Ro’s Ball Pan, greased
• Baking sheet lined with parchment paper
• Large fondant roller
• Sharp knife
• Mario template

Let’s get started!

1. Preheat oven to 350°F.
2. In a medium bowl mix together flour, cocoa powder, baking soda and salt.
3. In a small bowl, mix together milk and sour cream and set aside.
4. In a large bowl, beat together butter and sugar until light and fluffy using an electric hand mixer.
5. Add eggs, one at a time, mixing well between each addition.
6. On low speed, alternate adding the flour mixture and the milk mixture to the butter mixture, beginning and ending with the flour mixture.
7. Pour 2/3 of the batter into a greased ball pan and 1/3 of the batter into the 8-inch cake pan.
8. Bake the cake in the ball pan for 55 minutes and the 8-inch cake for 25 minutes.
9. Remove the cakes from the oven and cool completely.

Time to decorate!

1. Using a template, cut the 8-inch cake into the shape of the bill of Mario’s hat.
2. Frost 8-inch round cake and attach the half-sphere cake.
3. Frost the entire cake with a thin layer of frosting and chill the cake for 30 minutes.
4. Roll out red fondant to a ¼ inch thick and cover entire cake.
5. Use the Mario Hat Template to make a fondant logo.
6. Attach the logo to the front of the cake.

The things you’ll need

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• 1 teaspoon cinnamon extract
• 2 teaspoons vanilla extract
• ½ cup unsalted butter
• 1 cup sugar
• 1 egg
• Red, white, and black buttercream in decorating bags fitted with #5 tips

• Medium bowl
• Large bowl
• Hand mixer
• Rolling pin
• Plastic wrap
• Whisk
• Rubber spatula
• Baking sheet lined with parchment paper
• Ro’s 8-bit Heart cookie cutter
• Offset spatula

Let’s get started!

1. Preheat ovent to 350°F.
2. In a medium bowl, whisk together flour, baking powder, salt and cinnamon.
3. In a large bowl, beat butter and sugar together until light and fluffy.
4. Add an egg and mix well. Pour in extracts and mix again.
5. Combine the wet and dry ingredients and mix until no dry ingredients remain.
6. Form into 2 discs, wrap plastic and chill dough for 30 minutes.
7. Roll dough out to ¼-inch thick and cut into 8-bit heart shapes. Bake for 10 minutes.

Time to decorate!

1. Once cool, use a #5 tip to pipe black squares and rectangles around the border of each cookie.
2. Fill the center of the cookie in with red frosting using a #5 tip.
3. Pipe a white “reflection” in the top left corner of the cookie with a #5 tip.

The things you’ll need

• ¾ cup sugar
• ¾ cup brown sugar
• 1 ¼ cups + 2 tablespoons all purpose flour
• ½ cup cocoa powder
• ½ teaspoon baking soda
• 1 large egg
• ½ up cold coffee
• ¼ cup oil
• ½ cup buttermilk
• ½ teaspoon vanilla
• 1 tablespoon instant espresso powder
• Red candy hearts
• Pink and white sprinkles
• Ro’s 8 Bit Heart cupcake toppers

• Large bowl
• Medium bowl
• Whisk
• Rubber spatula
• Ice cream scoop
• Red metallic liners
• Muffin tin
• White buttercream frosting in a piping bag fitted with #1A tip

Let’s get started!

1. Preheat oven to 350°F and line a muffin pan with metallic red cupcake liners.
2. In a large bowl mix the sugars, flour, cocoa powder, baking powder and baking soda.
3. In a medium bowl, mix together the egg, coffee, oil, buttermilk, vanilla and instant espresso powder.
4. Pour the wet into the dry and mix until no streaks of dry remain.
5. Scoop batter into cupcake liners and bake for 16 to 18 minutes.

Time to decorate!

1. Once cool, use a #1A tip to pipe a swirl of frosting on top of each cupcake.
2. Top half the cupcakes with candy hearts and sprinkles and the other half with 8-bit hearts.

The things you’ll need

• 2 cups vanilla ice cream
• ½ cup milk
• 2 tablespoons sugar
• 1 strawberry for garnish

• 1 cup water
• 1 cup sugar
• 2 cups quartered strawberries

• Blender
• Large spoon
• Ice cream scoop
• Small saucepot
• Cutting board & knife
• Milkshake glass
• Red & white striped straw
• Rubber spatula
• Hand mixer with attachments
• Large bowl
• Whipped cream in a piping bag with #2D tip

Let’s get started!

1. In a blender, add the ice cream, milk and strawberry syrup and blend until smooth.
2. Serve in a milkshake glass and top with whipped cream and garnish with a strawberry.

1. Bring the water, sugar and strawberries to a boil.
2. Simmer for 10 minutes.
3. Strain the mixture and chill.

The things you’ll need

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup mango powder
• 1 cup butter
• 1 cup sugar
• 3 large eggs
• ¼ cup milk

• ½ cup water
• ½ cup sugar
• ½ cup lime juice
• ½ cup lemon juice

• Large bowl
• Medium bowl
• Whisk
• Rubber spatula
• Electric mixer with attachments
• Parchment cut to fit milkshape canister
• Metal milkshake canister
• Small serrated knife
• Small saucepot
• Squeeze bottle
• Cake turntable
• Baking sheet
• Small cardboard drum
• Small angled spatula
• Offset spatula
• Large straw for support
• Cutting board & knife

• Pink and purple frosting in piping bags
• White frosting in a piping bag fitted with 1M tip
• Blue frosting in a piping bag fitted with #10 tip
• Starbucks green straw
• White and green fondant for logo (optional)

Let’s get started!

1. Preheat oven to 300°F. Line the inside and bottom of a metal milkshake canister with parchment and spray well.
2. In a medium bowl, mix flour, baking powder, salt and mango powder together.
3. In a large bowl, beat butter and sugar together until light and fluffy.
4. Add eggs, one at a time, and beat well between each addition.
5. On low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture.
6. Scoop batter into milkshake canister and place onto a cookie sheet.
7. Bake for 1 ½ to 1 hour and 45 minutes.
8. Cool cake in the can for 20 minutes, then remove and cool standing up.
9. In a small saucepot, bring the water, sugar and juices to a boil and cook until sugar is dissolved. Allow to cool completely and then pour the soak into a squeeze bottle.
10. Cut the cake horizontally into 3 pieces and then soak each cake well with sour soak.

Time to decorate!

1. Use buttercream to glue the three pieces of cake back together. Insert a thick straw into the center of the cake for support.
2. Frost the cake from bottom to top, starting with purple and finishing with pink. Use an offset spatula to smooth the frosting and create an ombre effect.
3. Use a small knife to carve out a squiggly line around the cake. Pipe light blue frosting into the squiggly cavity and then use an offset spatula to smooth.
4. Use a 1M tip to top the cake with white buttercream frosting to look like whipped cream.
5. Sprinkle sanding sugar and insert a straw.
6. Add a fondant Starbucks logo to make the Frappuccino (optional).
7. TaDa! Now you don’t have to go to Starbucks to enjoy your favorite unicorn treat!

The things you’ll need

• 1 packet active dry yeast
• ¼ cup warm water
• ¼ cup sugar
• 3 cups all purpose flour
• ¼ teaspoon salt
• ¼ cup warm milk
• 2 large eggs
• 2 large egg yolks
• 1 orange
• ½ cup butter, melted
• ¼ cup sugar

• Large bowl
• Medium bowl
• Wooden spoon
• Baking sheet lined with parchment paper
• Pastry brush
• Cutting board & knife
• Clean towel
• Zester
• Bench flour
• Bowl of water
• Egg wash (large egg whisked with pinch of salt)

Let’s get started!

1. Preheat oven to 350°F.
2. In a large bowl, mix yeast, warm water, and sugar and set aside until frothy.
3. With a wooden spoon, stir in warm milk, eggs, egg yolks, butter, and orange zest.
4. Pour in 1/3 of the flour and mix. Add salt and mix again. Add a little flour at a time, stirring between each addition until all the flour is well incorporated.
5. Turn the dough onto a floured surface and knead until smooth.
6. Place the dough into a large bowl coated with oil and cover with a clean towel. Let sit 1 to 1 1/2hours or until it is doubled in size.
7. When the dough is ready, turn it onto a floured surface and cut into ten 2-ounce portions, and ten ½-ounce portions.
8. Roll each portion into a ball and place onto a lined baking sheet. Cover with a towel for 30 minutes.
9. Cut the smaller balls into stars, leaving the center attached.
10. Brush a small amount of water on the top of each roll to attach the star shaped portions.
11. Spread each star out to create bone shapes.
12. Brush each roll with egg wash and then bake for 18 minutes, or until golden brown.
13. While rolls are still warm, brush with melted butter and sprinkle with sugar.
14. TaDa! Coco Day of the Dead Bread will bring any party to life!

The things you’ll need

• 1 ½ cups cake flour
• 1 ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter
• 1 cup granulated sugar
• ½ cup whole milk
• 2 large eggs
• ¼ cup Pop Rocks (6 packets)

• White buttercream frosting in a decorating bag fitted with a #1A tip
• Sanding sugar: red, orange, yellow, green, blue, and purple
• Ro’s gem mold

• Large mixing bowl
• Small mixing bowl
• Whisk
• Rubber spatula
• Cupcake pan
• Gold cupcake liners
• Ice cream scoop

Let’s get started!

1. Preheat the oven to 350°F. Line two cupcake pans with gold liners.
2. In a small bowl, whisk together the flour, baking powder and salt.
3. In a medium bowl, beat the butter until smooth.
4. Add the sugar and beat for an additional 3 to 5 minutes, or until light and fluffy.
5. Add the eggs, one at a time, beating well between each addition.
6. Add a third of the flour mixture, then half the milk, then another third of the dry. Add the remaining milk and finish with the flour mixture.
7. Fold in the Pop Rocks.
8. Scoop batter into the cupcake liners.
9. Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
10. Allow to fully cool before decorating.

Time to decorate!

1. SeeRupee recipe for gem candies.
2. Pipe a dome of frosting onto each cupcake and dip each cupcake into separate sanding sugars.
3. Place gems onto its matching sanding sugar color.
4. TaDa! These Infinity Stone cupcakes will give you the energy of the cake universe!

The things you’ll need

• ¾ cup warm milk
• 1 packet active dry yeast
• 3 tablespoons granulated sugar
• ½ each vanilla bean
• ¼ teaspoon almond extract
• 2 ½ cups all-purpose flour
• ¼ teaspoons kosher salt
• 2 tablespoons unsalted butter, at room temperature
• 2 egg yolks

• 1 ¾ cup strawberry jam
• ¼ cup cornstarch
• 3 tablespoons water

• Red royal icing in a decorating bag fitted with a #3 tip
• Yellow royal icing in a decorating bag fitted with a #3 tip

• Large cast iron pot attached with a candy thermometer
• Baking sheet lined with parchment
• Baking sheet lined with paper towel
• 3-inch round cookie cutter
• Wooden spoon
• Small mixing bowl
• Large mixing bowl
• Rolling pin
• Small saucepan
• Rubber spatula
• Whisk
• Decorating bag fitted with a #802 tip

Let’s get started!

1. In a small bowl, mix the warm milk, yeast and sugar and allow to sit for 10 minutes to activate.
2. Add the mixture to a large bowl, and mix in the yolks, butter, vanilla bean and almond extract.
3. Add the flour slowly while mixing, and the salt half way through adding the flour.
4. Once all the flour is mixed in, knead for a few minutes.
5. Place dough into a greased bowl and allow to sit until the dough has doubled in size.
6. Punch down dough and roll out to 1/ 2-inch thick.
7. Cut out donuts with a 3-inch circle cookie cutter and place onto a parchment lined cookie sheet and cover with a towel to rest for 20 to 30 minutes.
8. Heat oil to 350ºF. Once the donuts have rested, place them into the hot oil.
9. Fry for 1 minute on one side, then flip the donuts and fry another minute until both sides are golden brown, remove from oil and place onto a paper towel lined baking sheet to drain.
10. To make the jelly filling: whisk the jam in a small saucepan over medium heat until it comes to a boil. Mix the cornstarch and water to make a slurry, and then whisk into the boiling jam. Whisk constantly until it thickens, then cool completely and scoop into a decorating bag fitted with a #802 tip.
11. Allow the donuts to cool and fill with jelly mixture by piping it into the side of the donut.
12. Using the red icing, pipe and fill a circle on top of the donut. Allow to dry for 15 minutes.
13. Using the yellow icing, pipe and fill a yellow star on top of the red circle.
14. TaDa! “Do or Do Nut” finish all these Steven Universe donuts!

The things you’ll need

• Oreo cookies
• Red, orange, black, and yellow candy melts

• Baking sheet lined with wax paper
• 3 piping bags fitted with #2 tips
• Cutting board with wax paper
• Q-tips

Let’s get started!

1. Heat red candy melt and then drop in a cookie to coat.
2. Use a fork to remove cookie and then place on a baking sheet lined with wax paper.
3. Repeat for as many cookies as you’d like.
4. While cookies are setting, use the Incredibles Logo Template to pipe the logo in candy melt. Allow to dry.
5. Use a Q-tip to apply warm candy melt to each logo and then place one on each cookie.
6. TaDa! These Incredibles Oreos are a SUPER treat for a heroes’ get-together!

The things you’ll need

• 3 cups sugar
• ¾ cups water
• 1 cup plus 2 tablespoons light corn syrup
• White food color
• Black food color
• Pina Colada flavor
• Black cherry flavor
• ½ teaspoon black cherry flavor

• Medium saucepot
• Candy thermometer
• Spoons
• Whisk
• Liquid measuring cup
• Cowboy hat mold
• Baking spray
• Lollipop sticks

Let’s get started!

1. Mix the sugar, water and corn syrup until well combined and clean down the sides with water.
2. Place over medium high heat and cook to 275°F on the candy thermometer.
3. Divide the syrup into two large Pyrex measuring cups and add the color and the flavor into each cup.
4. Spray each mold and pour the syrup into each mold.
5. Stick in the lollipop stick and let cool completely.
6. Unmold each lollipop and enjoy!

The things you’ll need

• 1 apple, shredded
• 1 tablespoon lemon juice
• 1 ½ cups all-purpose flour
• ¾ teaspoon cinnamon
• 1/8 teaspoon ground nutmeg
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, room temperature
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup buttermilk
• Swiss buttercream
• Red sanding sugar
• Chocolate cigarettes
• Green fondant

• Grater for apples
• Small wood cutting board
• Small cutting knife
• Peeler
• Medium mixing bowl
• Whisk
• Rubber spatula
• Large pyrex measuring cup
• Yellow scoop
• Muffin tin
• 12 brown liners
• Piping bag fitted with 1A tip
• Wax paper
• Tape
• Small fondant roller
• Leaf cutter
• Fondant shaping tool

Let’s get started!

1. Preheat the oven to 350°F and line a muffin tin with brown paper liners.
2. Toss the shredded apples with lemon juice to keep them from browning.
3. Whisk the flour, cinnamon, nutmeg, baking powder, baking soda and salt together in a medium bowl and set aside.
4. Melt the butter in the microwave and whisk in the sugar, eggs, vanilla and buttermilk.
5. Mix the wet ingredients with the dry and fold in the shredded apples.
6. Scoop the batter into the liners and bake 18 minutes or until a toothpick inserted in the center comes out clean.
7. Cool for 10 minutes in pan and then remove to a rack to cool to room temperature.
8. Pipe buttercream into a dome on the center of each cupcake and then roll it in red sanding sugar.
9. Place a piece of chocolate cigarette into the center of each apple to create the steam.
10. Roll out a small amount of green fondant and cut out leaves and use a small fondant tool to create lines in the leaves if desired. Place a leave into the center of each cupcake.

The things you’ll need

• 1 ¼ cups all-purpose flour
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup butter
• ½ cup cookie butter
• ½ cup sugar
• ½ cup brown sugar
• 2 eggs
• 1 tablespoon vanilla extract
• ½ cup whole milk
• ¾ cup mini chocolate chips
• Chocolate buttercream
• Biscoff Cookies
• Black mat pearls
• Black royal icing

• Large mixing bowl
• Medium mixing bowl
• Hand Mixer with attachments
• Whisk
• Rubber spatula
• Pyrex measuring cup
• Brown Cake liners
• Decorating bag fitted with a 1A tip
• Ice cream scoop
• Decorating bag fitted with a #2 tip
• Food processor
• Tweezers

Let’s get started!

1. In a medium bowl, whisk the flour, baking powder and salt and set aside.
2. In a large bowl, using a hand mixer beat together the butter, cookie butter, sugar and brown sugar until light and fluffy.
3. Add the eggs, one at a time, beating between each addition and scraping down the sides.
4. Add the vanilla and mix well.
5. Add 1/3 of the dry ingredients, ½ the milk, 1/3 of the dry and the remaining milk, scraping down between each addition. Add the remaining 1/3 dry ingredients and mix well.
6. Fold in the mini chocolate chips by hand.
7. Pour the batter into the cupcake liners and bake at 375°F for 14-16 minutes, test the center of the cupcake to make sure it is done.
8. Cool the cupcakes completely and top with a dome of chocolate buttercream.
9. Roll the cupcakes in the ground cookies to look like sand hill.
10. Take a toothpick and create a little hole where the ants would come and go.
11. Place two black balls on the side of the cupcake and then pipe legs for the ant.
12. Repeat for a second ant.