1
Lightly spray the cupcake pan with the cooking spray and place the cupcake pan into the freezer to chill for 10 minutes. Melt 1 packet of chocolate melts using a double boiler or a microwave.
2
Pour half of the melted chocolate into the base of the pan and roll it around to coat the inside of the pan evenly. Pour the remaining chocolate into the pan and roll it around to give it a second coat. Place into the refrigerator for 5 minutes.
3
Repeat all steps with the cupcake lid.
4
When set to a hard shell, remove from refrigerator and place the pan upside down on the bench. Place a warm tea towel over the pan and tap gently until the chocolate lid is released.
5
Repeat for the base of the cupcake.
6
Place the base on a serving plate and fill with lollies.
7
Place the lid on. Melt the white chocolate and after cooling a little, pour over the top to look like icing.
8
Quickly place the glace cherry on top before the chocolate hardens.
9
Get a small hammer or mallet and tie some ribbon onto the handle.
10
Get the guest of honour to SMASH the cake!