Cheers to my first try at chocolate transfers!! After a slight panic over some minor smudging and cracking, all in all, I am fairly proud.
For the cupcake, I adapted flavors of an Almond Joy candy. I was looking for something to contribute to my pair of chocolate and coconut cream. Thanks to my creative mother, a hint of marzipan sounded like a perfect component to complete her idea of an Almond Joy cupcake.
I filled and frosted basic chocolate butter cupcakes with delicious coconut cream cheese icing. For the hint of almond, I rolled and cut out disks of marzipan and capped the cakes under the icing. My experimental, heart-shaped decorations accessorized their tops.
