cupcakes

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Use a black edible ink pen to draw on white confetti sprinkles for dotted eyes and then attach them to the chips with a tiny bit of frosting to hold them in place.

You could also just pipe frosting on for eyes if you want to skip the pin and sprinkles.

There you go. Easy little pandas.

Chocolate Cupcakes
1 1/2 cups flour
2/3 cup cocoa
1 1/3 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup oil
1 teaspoon vanilla
2/3 cup milk
2/3 cup hot water

• Preheat oven to 350 degrees
• Fill mini cupcake tray with cupcake liners.
• In a large bowl, mix dry ingredients together with a wire whisk.
• Add eggs, oil, vanilla and milk and mix until combined.
• Add hot water and mix.
• Fill cupcake liners about 3/4 full.
• Bake for 15 minutes.
• Cool and decorate.

To decorate, you’ll need:

• Frosting (I used the one from this post)
• Decorator bag and Ateco tip 807 (or just use a ziploc bac and cut an end off)
• White sanding sugar
• Chocolate Chips (I used Ghiradelli dark chocolate chips for their size)
• Jimmies (Chocolate or black and you could also just leave them off)
• Pastel confetti sprinkles (just the white ones)
• Black edible ink pen