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Using a paring knife, cut the top middle section of your cupcakes and fill each one with chocolate syrup. Cover the holes with the cupcake pieces you cut out.
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In a stand mixer, slowly start beating butter, sugar, milk and vanilla to make your buttercream. Gradually increase the speed to high. The buttercream is ready once it forms stiff peaks.
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Using a piping bag, generously frost your cupcakes with the buttercream.
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Microwave your chocolate candy melts in 30-second intervals until completely melted.
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With a spoon, drizzle over on top of your frosted cupcakes.
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Top with sprinkles and a maraschino cherry.