The Large Wilton Cupcake Pan makes a great cupcake shaped (and edible) Easter basket!

I was on the phone with someone who said they made something out of the pan and chocolate. He gave me a few quick instructions and I thought it sounded like a great idea. Let me tell you, the difference between what he said on the phone and my first couple of attempts were WAY OFF! But I kept trying and figured it out.

And I’m so glad I did… I LOVE THIS!

Supplies:

• Wilton Cupcake Pan
• Chocolate of your choice – I used Make n’ Mold chocolate in Milk Chocolate and Pink

Let’s start with the bottom of the cupcake first.

Melt the milk chocolate in a chocolate melter, double boiler or microwave.

Pour about half the melted chocolate into the bottom half of the bottom side of  the pan.  Tilt the pan to coat all sides and all the way to the top edge.

Chill in the refrigerator for about 10 minutes. Pour more chocolate into the pan and repeat the previous steps to coat the pan in a second layer of chocolate.  Chill until set but not overly long or the chocolate will crack.  (This may take a little practice but the chocolate can be remelted if your first try cracks.)

The chocolate, once set, should easily release from the pan.  You may put gentle pressure on the sides with your finger tips to carefully pull it out.

To make the top (I used pink chocolate) repeat the same process as for the bottom.  You will have to carefully twist the chilled chocolate out of the pan because of the spiral twist.

This could also be done with the smaller cupcake pans to make individual treats.  I filled my large one with Easter grass and eggs that hold little treats but you could fill them with anything that’s not too heavy.

Also, keep in mind where you set the shell. I left mine in what I thought was an out of the way place but the sun melted a portion of it. Not pretty! 🙂

If you are thinking of purchasing some of the products I use to make this Cupcake Easter Basket, I hope you’ll consider purchasing from my affiliate links: