Chocolate “Candy Ant” Cupcakes

pondside picnic pack

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




  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.