- Place chopped chocolate in a small microwave-safe bowl. Microwave on 70 percent power for 1 minute; stir. Microwave at the same power for 1-1/2 to 3 minutes more or until chocolate is melted and smooth, stirring every 15 seconds. Let stand at room temperature until cool. Divide Butter Frosting in half. Stir cooled chocolate into one half.* Using yellow gel food coloring, tint the other half bright yellow.
- Spoon chocolate frosting into a decorating bag fitted with a multi-opening decorating tip (such as Wilton brand #233). Pipe a swirl of frosting on top of a cupcake; pipe strands of frosting around the edge several times, building up the sides so the frosting looks like a nest. Repeat on the remaining cupcakes.
- Cut each individual sponge cake in half crosswise. Press half of a sponge cake into the center of each frosting nest.
- Spoon yellow frosting into a decorating bag fitted with a small star decorating tip. Pipe small stars all over each sponge cake until covered. For wings, pipe a swoop on two sides of each cake; pipe a tail on each.
- For head, press a white chocolate truffle onto each cake, positioning truffle in front of tail. Chill about 15 minutes or until frosting is firm (this helps stabilize the frosting before you decorate the head). Pipe yellow frosting stars to cover each white chocolate truffle head (work with one cupcake at a time, leaving the remaining cupcakes in the refrigerator until needed).
- Cut each orange fruit-flavor square diagonally into four triangles. Using your fingers, gently shape each triangle into a beak shape. Press candy beaks into the front of the heads. For eyes, add two small round candies to each head.
From the Test Kitchen
Decorating bags Multi-opening decorating tip (such as Wilton brand #233) Small star decorating tip
If necessary to make piping consistency, stir some additional powdered sugar into the chocolate frosting.
- In a very large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/3 cup milk and the vanilla. Gradually beat in the remaining powdered sugar. Beat in enough additional milk to make spreading consistency. (This frosts the tops and sides of two 8- or 9-inch cake layers.)