A few days ago I saw in Pinterest these great piñata cookies, and then I wanted to try something similar. I had already tried to prepare a kind of treasure chest for Pablo’s pirate party last year: a chocolate box that when broken revealed a lot of chocolate coins… but it was one of those complete disasters I will never share with you on the blog.
The recipe today is very simple but important is the choice of the mold (I used this kind): I would suggest silicon, because the flexible material allows for easy unmoulding. I tried as well using a crystal bowl, a metal bowl and there was no way to unmold the chocolate. Maybe lining them with plastic wrap to facilitate removal from the mold will work, but then probably you will not get a completely smooth surface (although if you’re going to cover the chocolate dome with sprinkles it is not that important).
The recipe for piñata cupcakes today also admits many variations: the dome of chocolate can be filled with custard, fruit, mousse, or whatever you prefer! Hope you like the idea!
- 150 g dark chocolate
- a 6 cavities hemisphere silicon mold. You might as well use any other silicon mold of your choice, such as a muffin or cupcakes one
- 6 cupcakes
- sprinkles, non pareils,.. (optional)
- smarties, or your favourite treat to fill the piñatas
- Melt chocolate in the microwave or using a double boiler
- Place two teaspoons melted chocolate on each mold cavity, and swirl chocolate to coat every half hemisphere cavity. Keep rotating the mold until the chocolate sets (depending on room temperature, it might take a while)
- Let the chocolate set.
- Unmold every chocolate dome carefully, fill with smarties (or your favourite treat) and place carefully over every cupcake. You have to work quickly, unless you want to leave your print on the cupcakes… and I am not talking on a
- Alternatively, if you want to decorate your chocolate piñatas with non pareils, or sprinkles of your choice, melt some more chocolate (or use the remaining one). Using a brush, spread melted chocolate over the chocolate shell, and then sprinkle it with non pareils. Let the chocolate set once more, and decorate your cupcakes as explained earlier
- To serve, let every child break their piñata cupcake using a spoon
NOTE: The chocolate shell shall not be too thick, unless you want to use a real hammer to break it
Preparation: 15 min (plus setting time)
Cooking time: 1,5 min
Yield:6 piñata cupcakes
Autora : Sandeea Cocina Google+