Teddy Bear Cupcakes Recipes

TEDDY BEAR CUPCAKES

Steps:

• First, make the teddy bear cupcake decorations. Place 44 chocolate wafers on a cutting board and set aside. Measure out 1 cup of wafers from the remaining.
• Melt 1 cup of wafers in 30-second increments until smooth. Transfer to a piping bag.
• Start with an unwrapped Reese's peanut butter cup and add a small bit of melted chocolate onto the lower center of the peanut butter cup. Place a pink wafer onto the chocolate, forming the muzzle of the bear.
• Place two drops of melted chocolate above the pink wafer for the eyes. Add the candy eyes.
• Pipe a small bit of chocolate onto the "M" side of an M&M and place it onto the center of the pink wafer.
• Use the small cookie cutter to cut out a half-shaped moon from the bottom of all of the chocolate wafers. Pipe a line of melted chocolate onto the bottom curve of each wafer and place them onto the peanut butter cup for ears (just left and right of center).
• Repeat for all teddy bear cupcakes needed. Allow each to dry for 10-minutes before placing onto the cupcakes or make the day before.
• Next, make the vanilla cupcakes. You can use a store-bought mix, your own recipe, or our Lazy's Girl's Easy Vanilla Cupcake Recipe linked above (double the recipe). Let cool completely.
• Now it's time to make the chocolate frosting. Using a stand mixer if you have it, beat together the butter, powdered sugar, cocoa, vanilla extract, and heavy whipping cream until stiff peaks form. Cupcake frosting should be stiff, so only add 3 tablespoons of cream to start. Transfer to the piping bag with star tip.
• Finally, let's assemble our teddy bear cupcakes. Once the cupcakes are cool, frost them by building a large swirl with the star tip. Place a small mound of frosting in the center of the cupcake. Start piping at the edge of the cake, following the shape and lifting slightly as you go. Place one teddy bear decoration into the frosting and push down lightly. Add a heart to the frosting below the teddy bear.

TEDDY BEAR CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, peanut butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
• Bake 15 to 21 minutes or until toothpick inserted in center comes out clean and tops spring back when touched lightly in center. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• Reserve 1/4 cup of the frosting. Spread remaining frosting over tops of cupcakes. Sprinkle each cupcake with 1/2 teaspoon each chocolate chips and peanuts; press gently into frosting.
• Spread about 1/2 teaspoon reserved frosting on flat sides of 2 graham snacks. Place candle between frosted sides of graham snacks; press gently together. Repeat with remaining snacks, frosting and candles. Place on cupcakes, pressing candles slightly into cupcakes to hold in place. Store loosely covered.

VALENTINE TEDDY BEAR CUPCAKES

Steps:

• Preheat oven to 350 degrees F.
• Prepare muffin tins with cupcake liners.
• Whisk the sugar, flour, cocoa, baking powder, baking soda and salt in a large mixing bowl.
• In a separate bowl, combine the eggs, milk, oil and vanilla extract.
• Using an electric mixer, add bowl of wet ingredients to the bowl of dry ingredients, beating on medium until the batter is smooth.
• Gradually add the boiling water, milk and oil and blend together until the batter is smooth.
• Using a medium scoop fill the paper lined cupcake tins with the prepared batter.
• Bake for 20-25 minutes, or until an inserted toothpick comes out clean.
• Allow to cool slightly before transferring to wire racks.
• Beat together powdered sugar, butter and cocoa powder in a mixing bowl.
• Add the vanilla and chocolate until well incorporated.
• Add in the heavy whipping cream, and continue to mix until stiff peaks form.
• Scoop the frosting into a decorating bag with a star tip.
• Generously cover each cupcake with chocolate frosting. You'll want enough to place your Reese's cup bears into so that they are secure.
• Pour each color of candy melts into their own plastic decorating bag and cut the tip so there is a small opening.
• Take one peanut butter or chocolate wafer for each bear, then cut them in half. Use the black candy melt as glue, to affix the chocolate wafer halves to the top of your Reese's cups as "ears." Hold wafers in place until the chocolate sets.
• Draw a large dot of the melted chocolate candy onto the back of a whole peanut butter or chocolate wafer and the place in the middle of the Reese's cup. This will be the nose.
• Use your melted white chocolate to draw eyes on the bear's face. Allow to dry.
• Use the melted dark chocolate to draw a pupil on each eye.
• Carefully turn your Reese's cup bears sideways, and press the bottom into the chocolate frosting on top of your cupcake. Make sure the bear is securely in place before letting go.
• Add two Whoppers on either side of the Reese's cups to be your bear's arms.
• Finally, place a candy heart into the frosting between your Whoppers.

TEDDY-AT-THE-BEACH CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Tightly wrap 12 cupcakes; freeze for a later use.
• Stir blue food color into frosting until blended. Frost remaining 12 cupcakes with frosting.
• Cut six 1 1/2-inch pieces from fruit snack roll; peel off paper backing. Use fruit snack and remaining ingredients to decorate cupcakes as shown in photo or as desired.

TEDDY'S WINTER WONDERLAND CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box for 24 cupcakes. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Tightly wrap 12 cupcakes; freeze for later use.
• Fill 1 large resealable freezer plastic bag with frosting. Cut off bottom corner of bag. Pipe frosting in mounds on each cupcake to look like snowdrifts and ski slopes. Decorate frosted cupcakes with white candy sprinkles and coarse white sparkling sugar.
• Unroll fruit flavored snack, and peel off paper backing. Cut off 2x1/4-inch strips; cut into thin strips for scarves. Attach 1 scarf to each Teddy Grahams™ neck by gently twisting strip. Cut and shape triangles out of gumdrops, and attach to tops of Teddy Grahams™ with small dots of icing for hats. Cut out small pieces of another color gumdrop to attach to top of each hat for pom-pom.
• To make each sled, hold 1 Tootsie Roll Midgee™ candy in hand to warm slightly. Flatten candy to make thinner, and curve one end to look like sled.
• Use decorated Teddy Grahams™, candy sleds, pretzel sticks for skis and ski poles, and rosemary sprigs for trees to decorate cupcakes as shown in photo or as desired. To make stars, flatten 1 yellow gumdrop, and cut out small stars for tops of trees. Use icing to attach Teddy Grahams™ and stars as needed.