Adorable Miffy Cupcakes to fit the Miffy 2nd Birthday Cake I made before.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.



Miffy Chocolate Toppers

  • 50-100 grams of Dark Chocolate*
  • 80-160 grams of Milk of Light Brown Chocolate*
  • 20-40 grams of White Chocolate*
  • 20-40 grams of Pink Chocolate*
  • 20-40 grams of Yellow Chocolate*
  • 5-10 grams of Green Chocolate*
  • 5-10 grams of Blue Chocolate*
  • 5-10 grams of Red/Orange Chocolate*

*It all depends on how thick you make the chocolate.

Instead of using coloured chocolate or candy melts you could mix white chocolate with food colouring powder.


What you'll need

  • Miffy Template
  • Heat Proof Bowl
  • Silicone Spatula
  • Small or Barbecue Skewers
  • 1 Cutting Board, A4 Size
  • Acetate Sheet
  • Palette Knife
  • Cake Board (25 cm)
  • Whisk Attachment(s)
  • Electric Mixer
  • Big Mixing Bowl
  • 1 or more (Disposable) Piping bag(s)


I do NOT temper my chocolate in this recipe, if you prefer to temper your chocolate you could use the method described in this recipe or search online for other methods.


  1. Put your template on a cutting board and tape it down. Cover it with the acetate sheet and tape this down at the back of the cutting board.
  2. Melt the dark chocolate, either au bain-marie or in the microwave, and use a skewer to outline the Miffy and friends designs.
  3. Let this harden in the refrigerator.
  4. Repeat for each colour needed and let the chocolate harden.
  5. Add chocolate spikes, so you can stick the chocolate into the cupcakes later and let harden again.
  6. Whip up the whipping cream with vanilla extract to stiff peaks.
  7. Spread the whipped cream onto the cupcakes and dip these in sprinkles.
  8. Stick the chocolates into the top of each cupcake.

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