Chocolate Mint Soap Cupcakes

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Skill Level: Advanced
Time: 2 hours
Yield: 6 cupcakes

Project Description

You'll love this cold process project. Refreshing peppermint and rich chocolate – what could be better during the cold winter months?

Thanks to Pinterest, we stumbled upon these Peppermint Mocha Cupcakes from Sally’s Baking Addiction, and knew we found the perfect design inspiration. The project uses a combination of Dark Rich Chocolate Fragrance Oil and Moroccan Mint Fragrance OilDark Rich Chocolate Fragrance Oil is only used in the base of the cupcakes to account for the discoloration.

A touch of brown oxide is added to the base to help even out the discoloration. Low-sweat melt and pour is used to create embed cherries and a chocolate drizzle. Cranberry seeds add the finishing touch.

The frosting is created from the same batch of soap as the base of the cupcakes. It involves less prep, but you need a good understanding of trace to find the right texture to pipe. It can get thick very quickly. If that happens, skip the frosting tip and pipe the soap with the large hole in the frosting bag.

Additional Information

  • Supplies
  • Instructions
  • Reviews
  • Q&A

Supplies

9 Ingredients
2 Tools
For All 11 Items
If an item is out of stock, it will not be added to your cart.
All 11 Items :
Dark Rich Chocolate Fragrance Oil - 2 oz
Dark Rich Chocolate Fragrance Oil - 2 oz Item#: IB000608
$8.45

$8.45
Moroccan Mint Fragrance Oil - 1.75 oz
Moroccan Mint Fragrance Oil - 1.75 oz Item#: IB001816
$6.06

$6.06
Red Mica - 1 oz
Red Mica - 1 oz Item#: IB002266
$4.49

$4.49
Sodium Hydroxide Lye
Sodium Hydroxide Lye Item#: IB002149
$11.99

$11.99
SFIC LCP Clear Melt And Pour Soap Base - 1 lb
SFIC LCP Clear Melt And Pour Soap Base - 1 lb Item#: IB002898
$4.39

$4.39
Cranberry Seeds - 1 oz
Cranberry Seeds - 1 oz Item#: IB002787
$2.55

$2.55
Brown Oxide Pigment - 1 oz
Brown Oxide Pigment - 1 oz Item#: IB002548
$3.99

$3.99
Brown Oxide Color Block - 1 Block
Brown Oxide Color Block - 1 Block Item#: M900071
$1.99
Get 4 or More and Save 10%

$1.99
Basic Quick Mix - 33 oz
Basic Quick Mix - 33 oz Item#: M900013
$12.99

$12.99
Round - cupcake Silicone Mold
Round - cupcake Silicone Mold Item#: IB002744
$6.99
Get 5 or More and Save 10%!

$6.99
Small 9 Ball Silicone Mold
Small 9 Ball Silicone Mold Item#: IB002739
$12.99
Get 5 or More and Save 10%!

$12.99

Instructions

Chocolate Mint Soap Cupcakes

  • Skill Level: Advanced
  • Time: 2 hours
  • Yield: 6 cupcakes

Thanks to Pinterest, we stumbled upon these Peppermint Mocha Cupcakes from Sally’s Baking Addiction, and knew we found the perfect design inspiration. The project uses a combination of Dark Rich Chocolate Fragrance Oil and Moroccan Mint Fragrance OilDark Rich Chocolate Fragrance Oil is only used in the base of the cupcakes to account for the discoloration.

A touch of brown oxide is added to the base to help even out the discoloration. Low-sweat melt and pour is used to create embed cherries and a chocolate drizzle. Cranberry seeds add the finishing touch.

The frosting is created from the same batch of soap as the base of the cupcakes. It involves less prep, but you need a good understanding of trace to find the right texture to pipe. It can get thick very quickly. If that happens, skip the frosting tip and pipe the soap with the large hole in the frosting bag.

You will need:

  • Sphere Embeds
  • Small 9 Ball Silicone Mold
  • 3 oz. LCP Clear Melt and Pour Soap Base
  • Red Mica
  • Base
  • Round Cupcake Silicone Mold
  • 33 oz. Basic Quick Mix
  • 4.7 oz. Sodium Hydroxide Lye
  • 10.9 oz. Distilled Water
  • 1 oz. Dark Rich Chocolate Fragrance Oil
  • Brown Oxide
  • Frosting
  • Disposable Frosting Bag
  • 1M Frosting Tip
  • 1 oz. Moroccan Mint Fragrance Oil
  • 4 oz. LCP Clear Melt & Pour Soap Base
  • Brown Oxide Color Block
  • Cranberry Seeds

Follow these steps:

1

Slowly and carefully add 4.7 ounces of lye to 10.9 ounces of water and gently stir until the lye has fully dissolved and the liquid is clear. Set aside to cool. Optional: Add 2 teaspoons of sodium lactate to help the bars harden more quickly.

2

Fully melt the entire bag of Basic Quick Mix until it’s completely clear and there is no cloudiness. Shake the bag to mix up all the oils. Measure 33 ounces into a large heat-safe container. Once the lye water and the oils have cooled to 130° F or below (and are ideally within 10 degrees of each other), add the lye water to the oils and stick blend the mixture to a thin trace.

3

Split off 21 ounces of the soap into a separate container.

4

To that container, add 2 teaspoons of dispersed brown oxide and the Dark Rich Chocolate Fragrance Oil. Use a whisk to mix. If you still have a thin trace, use the stick blender to thicken to a medium trace.

5

Pour the brown soap into the cavities of the Cupcake Silicone Mold. Use a spoon to even out the top.

6

Add the Moroccan Mint Fragrance Oil to the remaining soap and use a stick blender to mix. If the soap is a thin to medium trace, continue stick blending until it is a thick trace. It needs to be thin enough so it’s pipeable but firm enough to hold its shape. If it’s not thickening with the stick blender, let the soap sit in the bowl for 1-2 minutes and test the texture. Continue to let it firm up until you’ve reached the texture of very thick pudding.

Spoon some of the soap into the frosting bag. Twist the end of the bag to close it. It’s time to pipe.

7

Squeeze a large dollop of frosting in the center of each cupcake.

8

Pipe the frosting up and around the center of each dollop until you form a peak. If you have leftover soap, pipe little flowers on freezer paper to use as toppers for another batch.

9

Melt the LCP Soap Base in the microwave using 5 second bursts. Use a dropper or spoon to drizzle the melted soap on top of one cupcake.

10

Quickly, while the melt and pour is still wet, sprinkle cranberry seeds on top. Spritz with alcohol to get rid of bubbles if necessary and place a red embed on the top of each cupcake.

11

Continue this process for each cupcake. Once each of the cupcakes are decorated, spritz them all with more alcohol to help prevent soda ash. If you live in a hot climate, you may want to place the cupcakes in the fridge for several hours to prevent the frosting from melting and losing its shape. Our area was cool, so we let the cupcakes sit at room temperature.

12

Allow the cupcakes to stay in the mold for 2-3 days. Carefully remove each soap from the mold, and allow to cure for 4-6 weeks. Enjoy.

Tutorial credits

Photographer: Amanda Kerzman, Christina Becker

Chocolate Mint Soap Cupcakes

  • Skill Level: Advanced
  • Time: 2 hours
  • Yield: 6 cupcakes

Thanks to Pinterest, we stumbled upon these Peppermint Mocha Cupcakes from Sally’s Baking Addiction, and knew we found the perfect design inspiration. The project uses a combination of Dark Rich Chocolate Fragrance Oil and Moroccan Mint Fragrance OilDark Rich Chocolate Fragrance Oil is only used in the base of the cupcakes to account for the discoloration.

A touch of brown oxide is added to the base to help even out the discoloration. Low-sweat melt and pour is used to create embed cherries and a chocolate drizzle. Cranberry seeds add the finishing touch.

The frosting is created from the same batch of soap as the base of the cupcakes. It involves less prep, but you need a good understanding of trace to find the right texture to pipe. It can get thick very quickly. If that happens, skip the frosting tip and pipe the soap with the large hole in the frosting bag.

You will need:

  • Sphere Embeds
  • Small 9 Ball Silicone Mold
  • 3 oz. LCP Clear Melt and Pour Soap Base
  • Red Mica
  • Base
  • Round Cupcake Silicone Mold
  • 33 oz. Basic Quick Mix
  • 4.7 oz. Sodium Hydroxide Lye
  • 10.9 oz. Distilled Water
  • 1 oz. Dark Rich Chocolate Fragrance Oil
  • Brown Oxide
  • Frosting
  • Disposable Frosting Bag
  • 1M Frosting Tip
  • 1 oz. Moroccan Mint Fragrance Oil
  • 4 oz. LCP Clear Melt & Pour Soap Base
  • Brown Oxide Color Block
  • Cranberry Seeds

Follow these steps:

1

Slowly and carefully add 4.7 ounces of lye to 10.9 ounces of water and gently stir until the lye has fully dissolved and the liquid is clear. Set aside to cool. Optional: Add 2 teaspoons of sodium lactate to help the bars harden more quickly.

2

Fully melt the entire bag of Basic Quick Mix until it’s completely clear and there is no cloudiness. Shake the bag to mix up all the oils. Measure 33 ounces into a large heat-safe container. Once the lye water and the oils have cooled to 130° F or below (and are ideally within 10 degrees of each other), add the lye water to the oils and stick blend the mixture to a thin trace.

3

Split off 21 ounces of the soap into a separate container.

4

To that container, add 2 teaspoons of dispersed brown oxide and the Dark Rich Chocolate Fragrance Oil. Use a whisk to mix. If you still have a thin trace, use the stick blender to thicken to a medium trace.

5

Pour the brown soap into the cavities of the Cupcake Silicone Mold. Use a spoon to even out the top.

6

Add the Moroccan Mint Fragrance Oil to the remaining soap and use a stick blender to mix. If the soap is a thin to medium trace, continue stick blending until it is a thick trace. It needs to be thin enough so it’s pipeable but firm enough to hold its shape. If it’s not thickening with the stick blender, let the soap sit in the bowl for 1-2 minutes and test the texture. Continue to let it firm up until you’ve reached the texture of very thick pudding.

Spoon some of the soap into the frosting bag. Twist the end of the bag to close it. It’s time to pipe.

7

Squeeze a large dollop of frosting in the center of each cupcake.

8

Pipe the frosting up and around the center of each dollop until you form a peak. If you have leftover soap, pipe little flowers on freezer paper to use as toppers for another batch.

9

Melt the LCP Soap Base in the microwave using 5 second bursts. Use a dropper or spoon to drizzle the melted soap on top of one cupcake.

10

Quickly, while the melt and pour is still wet, sprinkle cranberry seeds on top. Spritz with alcohol to get rid of bubbles if necessary and place a red embed on the top of each cupcake.

11

Continue this process for each cupcake. Once each of the cupcakes are decorated, spritz them all with more alcohol to help prevent soda ash. If you live in a hot climate, you may want to place the cupcakes in the fridge for several hours to prevent the frosting from melting and losing its shape. Our area was cool, so we let the cupcakes sit at room temperature.

12

Allow the cupcakes to stay in the mold for 2-3 days. Carefully remove each soap from the mold, and allow to cure for 4-6 weeks. Enjoy.

Tutorial credits

Photographer: Amanda Kerzman, Christina Becker

You will need:

  • Sphere Embeds
  • Small 9 Ball Silicone Mold
  • 3 oz. LCP Clear Melt and Pour Soap Base
  • Red Mica
  • Base
  • Round Cupcake Silicone Mold
  • 33 oz. Basic Quick Mix
  • 4.7 oz. Sodium Hydroxide Lye
  • 10.9 oz. Distilled Water
  • 1 oz. Dark Rich Chocolate Fragrance Oil
  • Brown Oxide
  • Frosting
  • Disposable Frosting Bag
  • 1M Frosting Tip
  • 1 oz. Moroccan Mint Fragrance Oil
  • 4 oz. LCP Clear Melt & Pour Soap Base
  • Brown Oxide Color Block
  • Cranberry Seeds

Follow these steps:

1

Slowly and carefully add 4.7 ounces of lye to 10.9 ounces of water and gently stir until the lye has fully dissolved and the liquid is clear. Set aside to cool. Optional: Add 2 teaspoons of sodium lactate to help the bars harden more quickly.

2

Fully melt the entire bag of Basic Quick Mix until it’s completely clear and there is no cloudiness. Shake the bag to mix up all the oils. Measure 33 ounces into a large heat-safe container. Once the lye water and the oils have cooled to 130° F or below (and are ideally within 10 degrees of each other), add the lye water to the oils and stick blend the mixture to a thin trace.

3

Split off 21 ounces of the soap into a separate container.

4

To that container, add 2 teaspoons of dispersed brown oxide and the Dark Rich Chocolate Fragrance Oil. Use a whisk to mix. If you still have a thin trace, use the stick blender to thicken to a medium trace.

5

Pour the brown soap into the cavities of the Cupcake Silicone Mold. Use a spoon to even out the top.

6

Add the Moroccan Mint Fragrance Oil to the remaining soap and use a stick blender to mix. If the soap is a thin to medium trace, continue stick blending until it is a thick trace. It needs to be thin enough so it’s pipeable but firm enough to hold its shape. If it’s not thickening with the stick blender, let the soap sit in the bowl for 1-2 minutes and test the texture. Continue to let it firm up until you’ve reached the texture of very thick pudding.

Spoon some of the soap into the frosting bag. Twist the end of the bag to close it. It’s time to pipe.

7

Squeeze a large dollop of frosting in the center of each cupcake.

8

Pipe the frosting up and around the center of each dollop until you form a peak. If you have leftover soap, pipe little flowers on freezer paper to use as toppers for another batch.

9

Melt the LCP Soap Base in the microwave using 5 second bursts. Use a dropper or spoon to drizzle the melted soap on top of one cupcake.

10

Quickly, while the melt and pour is still wet, sprinkle cranberry seeds on top. Spritz with alcohol to get rid of bubbles if necessary and place a red embed on the top of each cupcake.

11

Continue this process for each cupcake. Once each of the cupcakes are decorated, spritz them all with more alcohol to help prevent soda ash. If you live in a hot climate, you may want to place the cupcakes in the fridge for several hours to prevent the frosting from melting and losing its shape. Our area was cool, so we let the cupcakes sit at room temperature.

12

Allow the cupcakes to stay in the mold for 2-3 days. Carefully remove each soap from the mold, and allow to cure for 4-6 weeks. Enjoy.

Tutorial credits

Photographer: Amanda Kerzman, Christina Becker

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