Chocolate “Candy Ant” Cupcakes


Dark Chocolate “Candy Ant” Cupcake Recipe

pondside picnic pack

Dark Chocolate moist cupcakes are frosted with vanilla buttercream and decorated with Almond M & M’s to resemble picnic- ants.

  • Author:
  • Yield: 24 cupcakes


  • 1-15.25 ounce package dark chocolate fudge cake mix
  • 1-3 ounce package chocolate instant pudding and pie mix-dry
  • 1/4 cup all purpose flour
  • 1 1/3 cup water
  • ½ cup vegetable oil
  • 3 large eggs
  • ½ cup mini chocolate morsels
  • 1-teaspoon vanilla
  • 3 cups vanilla butter cream frosting
  • 72 Peanut M & M’s separated into colors by 3
  • 1 cup dark chocolate butter cream frosting
  • ½ cup white jimmies or sprinkles


  1. Preheat oven to 350 F.  Prepare cupcake pans with liners.
  2. Combine all ingredients except frosting. Beat batter for 2 minutes to blend.  Fill plastic zip lock bag with batter, clip end of bag to ¼ “. Pipe batter into cupcake liners.
  3. Bake cakes 20-25 minutes.  Remove from oven. Cool to touch.
  4. Frost with vanilla buttercream frosting. Roll edges of cupcake into white sprinkles.

To make Candy Ants: 

Fill small zip lock baggie with chocolate frosting.  Clip 1/8″ along one side of baggie with scissors or use a disposable piping bag with tip # 2. Place three Peanut M & M’s in a single line.  Pipe three legs on each side of middle of ant candy using dark chocolate frosting.  Pipe feelers on head to complete ant.

Hint:  Avoid sitting these cupcakes in full sun, the chocolate will soften and bleed on frosting if cupcakes get warm.

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