The Best Dark Chocolate Cupcake Recipe

July 8, 2017 Chelsweets 1 Comment

I’m starting a cupcake series on my YouTube channel, and plan to use this recipe as my go-to chocolate cupcake recipe! After testing out several different recipes, it’s by far my favorite! It’s a modified version of the Brown Eyed Baker’s chocolate cupcake recipe. I am a huge fan of one-bowl recipes, and have done my best to make this cupcake recipe as easy as possible!

I replaced the dutch-processed cocoa with black cocoa powder, to really give these a beautiful color, and to intensify the taste! The best comparison is to think of the bittersweet, chocolaty taste of an Oreo cookie!

I only recently discovered black cocoa, and I’m obsessed. Black cocoa has a slightly higher pH than dutch-processed cocoa (8 vs.7), and is much less acidic than natural baking cocoa (5-6). However, this is optional, and you could also use regular cocoa if that’s what you have on hand.

I always frost my cupcakes with a half batch of my American buttercream, and usually use a Wilton 1m tip (open star) or a Wilton 2D tip (closed star).

Chocolate Cupcake Batter:

1/3 cup dark chocolate chips
⅓ cup (28 grams) black cocoa powder
¾ cup (177 ml) hot water + 1 1/2 tsp instant espresso powder
¾ cup (117 grams) flour
¾ cup (149 grams) granulated sugar
½ teaspoon salt
½ teaspoon baking soda
1/3 cup vegetable oil
2 eggs, room temperature
2 teaspoons white vinegar
1 teaspoon vanilla extract

Chocolate American Buttercream Frosting:

2 sticks (1 cup) unsalted butter, room temperature
4 cups powdered sugar
1/2 cup black cocoa powder
1/4 tsp salt
2 Tbsp. heavy cream
1 tsp vanilla

Optional Filling: Chocolate Ganache

Yield: 14 cupcakes

Prep time: 10 minutes

Bake time: 18 minutes

Preheat oven to 350°F (175°C) and place cupcake liners in baking pans.

Fill measuring cup with very hot water, and add in espresso powder. Stir until combined, then pour into a bowl. Add the chocolate chips and black cocoa powder. Let this sit for 2 minutes to melt the chocolate, then stir until no chunks remain.

Add the flour, sugar, baking soda and salt into a large bowl and gently mix. Pour in chocolate espresso mixture, and stir until just combined, being sure to scrap the sides and bottom of the bowl while mixing. Next, mix in the eggs, one at a time. Then add the oil, vinegar, and vanilla, and mix until the batter is smooth.

Fill cupcake liners 3/4 full, and back for about 18 minutes. Once a toothpick comes out clean (or with minimal crumbs), remove from oven. Allow cupcakes to cool in pans for 10 minutes, then remove and place in the freezer for 15 minutes (to accelerate the cooling process).

While the cupcakes bake and cool, prepare the chocolate frosting. Beat the butter on medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Add the cocoa powder half way through, along with the heavy cream. Once all the powdered sugar is added, mix in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Once the cupcakes are fully cooled, it’s time to fill them! Remove the center of the cupcakes using the wide end of a frosting tip, and add chocolate ganache to the center of each cupcake. Pipe on a large swirl of frosting, using a Wilton 2D tip. If you don’t have any frosting tips, you can always use a zip lock bag and just trim the tip to have a 2 cm opening.

To make these a bit more fun, I also added drizzle some warmed up ganache over the frosting, and grated some dark chocolate over the top of the cupcake!

Classic Vanilla Cupcake Recipe

July 3, 2017 Chelsweets 2 Comments

I’m about to start a cupcake series, and plan to use this recipe as the base recipe for all my cupcakes. After testing out several different recipes, it’s my favorite and now my go to! It’s a slightly modified version of Life Love and Sugar’s Vanilla Cupcake Recipe.

I swapped out the regular milk and used buttermilk (my personal preference!), and made it all in one bowl! I hate making extra dishes, and always try to simplify recipes when baking.

I always frost my cupcakes with a half batch of my American buttercream, and usually use a Wilton 1m tip (open star).

Vanilla Cupcakes:

1 1/4 cup (162g) all purpose flour
1 cup (212g) sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup (120ml) buttermilk
1/4 cup (60ml) vegetable oil
2 tsp vanilla extract
1 large egg
1/2 cup (120ml) water

Vanilla American Buttercream Frosting:

2 sticks (1 cup) unsalted butter, room temperature
4 cups powdered sugar
1/4 tsp salt
1 Tbsp. heavy cream
1 tsp vanilla

Yield: 12-14 cupcakes

Prep time: 10 minutes

Bake time: 17 minutes

Preheat oven to 350°F (175°C) and place cupcake liners in baking pans.

Add the flour, sugar, baking powder and salt to a large mixer bowl and gently mix. Add the buttermilk, and gently stir until just combined. Next, add in the water, vanilla, and vegetable oil, and mix until the batter comes together. Next, mix in the egg until well combined.

Fill the cupcake liners about 2/3 way full, and bake for 17 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool for 5 minutes before moving them to a cooling rack to finish cooling.

While the cupcakes bake and cool, prepare the vanilla frosting. Beat the butter on medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Add the heavy cream half way through. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Once the cupcakes are fully cooled, add a large swirl of buttercream. I used a Wilton 2D tip, but you can use whatever you prefer! If you don’t have any frosting tips, you can always use a zip lock bag and just trim the tip to have a 2 cm opening.

I also added a bit of gold leaf to these cupcakes to jazz them up! I gently added the gold leaf using a sterile paint brush and sheets of 23k edible gold leaf. I purchase mine on amazon!

Cakes, Sweets

Beer Mug Cake

July 2, 2017 Chelsweets Leave a comment

Originally I wanted to share a beer cake for Father’s Day, but I wasn’t able to edit the footage in time! Luckily, beer never goes out of style, and this cake is also perfect for summertime bbqs / cook outs! I replaced some of the buttermilk with beer in my go-to vanilla layer cake recipe, and frosted the cake with a vanilla buttercream. The full recipe and instructions can be found below:

Beer Cake Batter:

2 1/8 cup flour
2 cups granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter (1.5 sticks), room temperature
1/2 tsp vanilla extract
2/3 cup egg whites, room temperature
1/2 cups buttermilk, room temperature
1/2 cup beer, room temperature (I used Budweiser)
1 Tbsp vegetable oil

American Buttercream Ingredients:

6 sticks (3 cups) unsalted butter, room temperature
12 cups powdered sugar
3/4 tsp salt
3 Tbsp. heavy cream
3 tsp vanilla

Additional Decorations:

white gum paste or fondant with tylose powder
toothpicks

Instructions:

Prepare the beer handle the night before using white gum paste or fondant with tylose powder. Mold handle to be roughly 6 inches tall, and insert toothpicks into the tips of the handle. Set onto parchment paper to fully firm overnight.

Preheat oven to 350°F. Grease and line six 6” round pans.

Begin by preparing the cake batter. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk on a low speed, and then the beer. Add in oil and vanilla, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium high for about 30 seconds.

Divide evenly between the prepared cake pans. Bake for 30 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

While the cakes bake and cool, prepare the buttercream frosting (click here for tutorial). Whip the butter until it is light and creamy, then slowly add the powdered sugar. Alternate installments of powdered sugar with heavy cream, and continue mixing until the frosting has reached desired consistency. Add salt, and vanilla extract, and continue mixing on medium-low until fully incorporated. Color 2/3 of the frosting the shade of your favorite beer, and leave the remaining 1/3 uncolored. Place the white buttercream in a piping bag.

Stack and frost the cake layers using the beer colored frosting. Once stacked, apply a thin crumb coat. Chill cake in the freezer for 5 minutes.

Once the crumb coat is firm to the touch, apply a thick, second layer of frosting. Pipe a line of white frosting around the base of the cake, the cover the rest of the cake with the beer colored frosting. Smooth with a bench scraper. Clean the bench scraper, then make vertical lines around the sides of the cake, roughly 1 inch apart.

Gently insert handle into the side of the cake. Use the remaining white frosting to pipe foam around the top of the cake, and a bit down the sides of the cake.

Cakes, Uncategorized

Oreo Waffle Cake

July 2, 2017 Chelsweets 2 Comments

As part of Oreo’s flavor creation campaign, I made an Oreo waffle Cake! I used my go-to vanilla layer cake recipe, and added crushed oreos and a touch of maple extract! I frosted the cake with a maple buttercream, and drizzled some maple caramel between the layers. It’s any waffle enthusiast’s dream, plus oreos!! The full recipe can be found below:

Maple Oreo Cake Batter:

3 1/4 cup flour
3 cups granulated sugar
2 1/2 tsp baking powder
1 tsp salt
1 cup unsalted butter (2 sticks), room temperature
1 tsp maple extract
1 cup eggs white, room temperature (I use egg whites from the carton to avoid wasting egg yolks)
1 1/2 cups buttermilk, room temperature
1/8 cup vegetable oil
1 cup finely chopped oreos

Maple Buttercream:

5 sticks butter
10 cups powdered sugar
1 1/2 tsp. maple extract
2 Tbsp. heavy cream
1/2 tsp. salt

Maple Caramel Recipe:

1 cup granulated sugar
6 tbsp unsalted butter, room temperature
1/2 cup heavy cream, room temperature
1/4 tsp salt
1 1/2 tsp maple extract

Additional Decorations:

Miniature waffles
milka oreo chocolate bars
1 cup crushed oreos (to place between layers and for decoration)
1 sleeve regular oreos

Instructions:

Preheat oven to 350°F. Grease and line four 8” round pans.

Begin by preparing the cake batter. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed. Add in maple extract and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium high for about 30 seconds. Fold in crushed oreos using a spatula.

Divide evenly between the prepared cake pans. Bake for 35 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

While the cakes bake and cool, prepare the maple buttercream frosting (click here for tutorial). Whip the butter until it is light and creamy, then slowly add the powdered sugar. Alternate installments of powdered sugar with heavy cream, and continue mixing until the frosting has reached desired consistency. Add salt, and maple extract, and vanilla, and continue mixing on medium-low until fully incorporated.

Next, prepare the maple caramel (click here for a tutorial)! Turn stove onto medium heat, and place a pot over element. Pour in sugar. Using a heat proof stirring utensil (I use an old-fashioned wooden spoon), stir until sugar begins to melt into a clear liquid. Continue to stir, until clumps of sugar begin to form. Slowly the color of the sugar clump will deepen from white to amber. Keep stirring until all the clump of sugar have dissolved, and then turn off the heat. Mix in butter slowly, then stir in cream, maple extract, and salt. Place in fridge to cool for 20 minutes, then pour into desired container. I put mine in a squirt bottle (for drizzling)!

For the cake assembly, I also made miniature waffles to decorate the cake. I used pre-made waffle mix, as this cake already has enough components from scratch!! I also added 1/2 cup of crushed oreos. You could also cut out premade waffles using a circle cutter to make miniature waffles!

Stack and frost the cake layers, adding a few spoonfuls of crushed Oreos and a drizzle of maple caramel between each layer.

Once stacked, apply a thin crumb coat. Chill cake in the freezer for 5 minutes. Once the crumb coat is firm to the touch, apply a thick, second layer of frosting. Smooth with a bench scraper. Alternate adding full Oreo cookies and waffles to the base of the cake. Chill cake again for 5 minutes in the freezer. Add warm drizzle of maple caramel around the sides of cake using a squirt bottle or spoon, then pipe swirls around the top of the cake using a Wilton 4B tip.

I topped my swirls with bits of Milka oreo chocolate bar and tiny circle waffle cutouts, but it’s optional!!

Cakes, Uncategorized

Arnold Palmer Cake

July 1, 2017 Chelsweets 2 Comments

In homage to one of my favorite summer drinks, I made an Arnold Palmer cake! It’s made with tea flavored cake layers, and a fresh lemon buttercream. I used my go-to vanilla layer cake recipe, and incorporated some iced tea powder into the cake base. For the frosting, I added some fresh lemon zest and juice to my favorite american buttercream. The full recipe can be found below:

Iced Tea Cake:

3 1/4 cup flour
3 cups granulated sugar
2 1/2 tsp baking powder
1 tsp salt
1 cup unsalted butter (2 sticks), room temperature
3 tsp. vanilla extract
1 cup egg whites (about 7 large egg whites)
2 Tbsp Lipton lemon iced tea powder
1 1/2 cups buttermilk, room temperature
1/8 cup vegetable oil

Fresh Lemon Buttercream:

6 sticks (3 cups) unsalted butter, room temperature
12 cups powdered sugar
1 tsp salt
2 Tbsp. heavy cream
zest of 1 large lemon
juice of 1 large lemon

Sugar Ice Cubes:

1 cup sugar
1/2 cup light corn syrup
1 3/4 cup granulated sugar
dash of cream of tartar

Instructions:

Preheat oven to 350°F. Grease and line four 7” round pans.

Begin by making the cake batter. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated. Mix iced tea powder into the buttermilk, and add in two installments, on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium high for about 30 seconds.

Divide evenly between the prepared cake pans. Bake for 35-40 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

While the cake layers bake and cool, make the sugar ice cubes! Mix water, corn syrup, white sugar, and cream of tartar in a large saucepan. Bring to a boil. Use a candy thermometer and boil until temperature reaches 300 degrees (hard ball), being sure to stir constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour into silicone ice cube trays. Cool until completely hardened.

Next, prepare the frosting! Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the lemon zest, lemon juice, and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

NOTE: When are making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!

Divide the frosting evenly between three bowls coloring once bright yellow, one pale yellow, and leaving one uncolored. Place frosting into piping bags.

Once layers are fully cooled, begin to assemble the cake. Pipe rings of frosting in a repeating color pattern. Stack layers and continue to pipe until all 4 layers are stacked. Place cake in the freezer for about 10 minutes, until the layers and buttercream are firm.

Using a serrated knife, trim the layers in a tapered shape, to resemble a cup.

Once trimmed, color remaining white buttercream with some brown food coloring. Cover the bottom third of the cake with this brown buttercream. Pipe pale yellow buttercream into the middle third of the cake, and bright yellow buttercream onto the top third of the cake. Blend together the different color gradients using an offset spatula in a zigzag motion.

Once partially combined, smooth using a bench scraper. Place an additional cake round onto the top of the cake, and gently flip the cake over, so that the smaller side of the cake is the base of the cake. Gently removed the original cake round, and smooth additional buttercream onto the top of the cake.

Add the hardened sugar ice cubes to the top of the cake, and add a straw if desired. I added some blue fondant around a dowel, and gently inserted it into the cake.

Cupcakes, Sweets, Uncategorized

Mermaid Tail Cupcakes

June 30, 2017 Chelsweets Leave a comment

Building on the mermaid cake trend, I wanted to make some mermaid cupcakes! They’re the first cupcake of a cupcakes series I’m starting on YouTube, and I wanted to kick things off with something colorful! I used my favorite vanilla cupcake recipe, which is a slightly modified version of Life Love and Sugar’s Vanilla Cupcake Recipe.

I swapped out the regular milk and used buttermilk (my personal preference!), and made it all in one bowl! I hate making extra dishes, and always try to simplify recipes when baking.

I always frost my cupcakes with a half batch of my American buttercream, and usually use a Wilton 1m tip (open star).

Vanilla Cupcakes:

1 1/4 cup (162g) all purpose flour
1 cup (212g) sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup (120ml) buttermilk
1/4 cup (60ml) vegetable oil
2 tsp vanilla extract
1 large egg
1/2 cup (120ml) water

Vanilla American Buttercream Frosting:

2 sticks (1 cup) unsalted butter, room temperature
4 cups powdered sugar
1/4 tsp salt
1 Tbsp. heavy cream
2 tsp vanilla

Additional Items:

white fondant
tylose powder (optional; accelerates the drying of the fondant)
rolling pin
pastry cutter
purple, sky blue, and green food coloring
mermaid colored sprinkles (I used these from Neon Yolk Shop!)

Yield: 12-14 cupcakes

Prep time: 10 minutes

Bake time: 17 minutes

Preheat oven to 350°F (175°C) and place cupcake liners in baking pans.

Divide the batter evenly between 3 bowls, and color one a light purple, one a light blue, and one green. Alternate spooning the different colored batters into the cupcake liners, to created a layered look.

Fill the cupcake liners about 1/2 way full, and bake for 17 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool for 5 minutes before moving them to a cooling rack to finish cooling.

While the cupcakes bake and cool, make the mermaid tails. Color 1/2 cup white fondant light purple, 1/2 cup light blue, and 1/2 cup light green using gel food coloring. Knead the color into the fondant, twisting and pulling until the color is evenly spread throughout the fondant. Add 1/2 tsp of tylose powder to each color, to accelerate the firming process. If the fondant gets sticky, let is rest for a few minutes, then resume kneading. Combine the three colors into one long log, and twist the colors together. Roll this out, the fold one more time repeat to blend the colors together.

Cut out a 2 inch mermaid tail from cardboard, and use this a template to cut out 12 mermaid tails. Use the wide end of a round frosting tip to make a webbed patter at the end of the tail. Flip the frosting tip over, and use the smaller opening to make the scales on the tail. Use a fondant tool of knife to score the tail. Place on parchment paper and set aside for at least 2 hours to harden.

Next, prepare the vanilla frosting. Beat the butter on medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Add the heavy cream half way through. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Divide the frosting between 2 bowls, and color one light purple, and the other light blue using a drip of gel food coloring. Place the light purple into a frosting bag with a round opening ( I just cut my piping bag to have a 2 cm opening). Place the light blue frosting a separate bag with an open star tip (Wilton 1M).

Once the cupcakes are fully cooled, add a swirl of purple buttercream. Pour mermaid sprinkles into a small bowl, and dunk the cupcake into the sprinkles to cover the frosting entirely.

Pipe a swirl on top of each cupcake, and then gently insert the fondant mermaid tail into the center of the swirl.

Cakes, Sweets, Tutorials, Uncategorized

Margarita Trifle

June 13, 2017 Chelsweets 3 Comments

This month for Cosmopolitan I made a Margarita Trifle!! To make this trifle even more festive, I assembled the trifle in a giant cocktail glass. I used my favorite vanilla cake layer recipe, a triple sec and tequila simple syrup, and a lime buttercream. The full video can be seen here. I will also have the full tutorial up on my Youtube channel soon! The recipes used can be found below:

Lime Cake Layers:

3 1/4 cup flour
3 cups granulated sugar
2 1/2 tsp baking powder
1 tsp salt
1 cup unsalted butter (2 sticks), room temperature
1 cup egg whites (about 7 large egg whites)
1 1/2 cups buttermilk, room temperature
1/8 cup vegetable oil
zest of 1 lime
1 tsp lime extract
lime green gel food coloring (I used Americolor Gel Food Coloring in the Electric green shade)

Lime American Buttercream Ingredients:

4 sticks (2 cups) unsalted butter, room temperature
8 cups powdered sugar
1/2 tsp salt
1 Tbsp. heavy cream
zest of 2 limes
juice of 1/2 a lime

Tequila Triple Sec Simple Syrup

2/3 cup sugar
1/2 cup water
2 Tbsp tequila
2 Tbsp Triple Sec

Instructions:

Preheat oven to 350°F. Grease and line four 8” round pans.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium high for about 30 seconds.

While the cake layers bake and cool, prepare the simple syrup. Place the sugar and water in a heat proof pan, and heat on a medium high heat until boiling. Reduce the heat to allow the mixture to simmer until all the sugar is dissolved (2-3 minutes). Add in the tequila and triple sec, and remove from heat. Allow the mixture to cool.

Next, make the lime buttercream. Beat the butter on high for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the lime zest, lime juice, and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

To assemble to cake, begin by adding a sugar rim to your container. Run a lime slice around the perimeter of the container, then dip into sugar.

Crumb the cake layers into a bowl using a fork.

Place some cake bits at the base of the container, and gently press down into a flat layer using your palms.

Drizzle the simple syrup over the cake pieces. Pipe on an even layer of buttercream, and repeat until container is full.

Top with green sprinkles, a straw and a lime! Then it’s time to dive in. Happy hour just got a whole lot sweeter 😛 It could also be fun to make miniature version of these in individual sized containers for a party!

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A little bit Chelsey, a whole lot of sweet!