This past weekend I made a batch of my very favorite brown butter pumpkin cupcakes. I just realized that these cupcakes haven’t made it onto the blog yet but I promise that they will make an appearance soon. Anyways, I wanted to make an edible decoration for the cupcakes, something festive and seasonally appropriate. Although I often default to sprinkles or fondant, the idea to top my pumpkin cupcakes with edible acorns instantly came to mind. It turns out that edible acorns make the perfect cupcake toppers!
Not only are they cute but these edible acorns really couldn’t be any easier to make. You only need four ingredients and a few minutes of time to complete the assembly process. Simple and delicious! They are guaranteed to make any batch of cupcakes instantly more festive this fall.
- Mini Nutter Butters
- Mini Semi-Sweet Chocolate Chips
- Hershey's Kisses
- Store-bought chocolate frosting
- Take a Nutter Butter and place a small dollop of frosting on the center of one side. Place a mini chocolate chip on the dollop of frosting and hold it in place for one minute. Place another dollop of frosting on the other side of the Nutter Butter and attach a Hershey's Kiss. Hold the Kiss in place for another minute. Repeat with the remaining ingredients. Once all acorns are assembled, place them on a baking sheet and put the sheet into the freezer for 15-20 minutes.