INGREDIENTS
12 Reese’s Cups
1 ounce white modeling chocolate
2 ounces brown modeling chocolate
2 ounces black modeling chocolate
1 teaspoon piping gel or melted chocolate
12 chocolate cupcakes frosted with a big swirl of chocolate frosting
24 Whoppers
12 candy sea shells
INSTRUCTIONS
Unwrap Reese’s Cups.
Marbleize white modeling chocolate with half of the brown modeling chocolate.
Roll out to about 1/16th inch thickness.
Cut 24 small rounds using a 1 inch round (fluted) cutter.
Use a pick tool to draw on whiskers, feathering the edges of the circles.
Roll out the remaining brown modeling chocolate to about 1/4 inch thickness.
Cut out 24 small 1/4 inch rounds using a medium round plunger cutter.
Cut each circle into a 3/4 moon, using the plunger cutter.
Roll out half of the black modeling chocolate.
Cut out 24 small 1/4 inch circles using a medium round plunger cutter.
Pinch off jelly bean size pieces of the remaining black modeling chocolate and roll it into oval noses.
Use piping gel as “glue” to attach two whiskers, a nose, and two eyes to the front of each Reese’s cups.
Attach two of the brown moon shaped pieces to either side of the Reese’s cup for the ears.
Set the decorated Reese’s Cup otter on the upper half of the frosting swirl on a cupcake.
Print out a wave cupcake wrapper, cut it out, then wrap it around your cupcake, taping the ends together.
Press two Whoppers into the frosting just above the top of the waves and set a candy shell in between.
Repeat creating a total of 12 Sea Otter Cupcakes.