Peppermint Cocoa Marshmallow Cupcakes Recipe

Lay out all 12 silicone cupcake liners on a cookie sheet and set aside.

To large microwave-safe measuring cup, add 32 oz. cut up clear soap. Heat in microwave in 30 second intervals until melted.

To plastic beaker, add cocoa powder. Pour in enough melted soap to cover. Using a mini-mixer, blend until powder is completely mixed into soap. Pour back into larger melted soap and stir well.

Add 0.25 oz. Peppermint Candy fragrance oil and mix in.

Carefully pour into the 12 cupcake molds and let soap set up. Remove the silicone cupcake liners when set. Keep four liners and set the rest aside.

To plastic beaker, add 1.5 oz. of cut up white soap base and heat in microwave in 15 second intervals until melted. Divide soap between the four cupcake liners. Let harden.

To plastic beaker, add 1.5 oz. of cut up clear soap along with 1/8 cube of red color block. Heat in microwave in 15 second intervals just until melted.

When soap has cooled to 130°F, spritz tops of white soap generously wih alcohol, then pour red soap on top. Let harden. Remove and cut up into small peppermint candy pieces. Set aside.

For Topping: To large microwave-safe measuring cup, add 8 oz. of cut up white soap. Heat in microwave in 30 second intervals until melted.

To melted soap, add 8 oz. of Foaming Bath Whip and gently stir in.

To microwave-safe container, add 1 oz. glycerin and 1.5 oz. Myristyl Myristate. Heat in microwave until just melted.

On slow speed, start mixing with hand mixer. It is best to use a deep bowl as the soap will splatter very easily. Slowly add the glycerin mixture and continue mixing.

Turn off mixture and add 0.75 oz. of fragrance oil. Continue mixing until frosting becomes whippy but not too hard. Can be placed in refrigerator to cool and thicken, if necessary.

Spoon marshmallow topping onto the top of each cupcake, making it look like whipped cream. DO NOT SPRITZ.

Add peppermint candy pieces by gently pushing into the frosting on top. Sprinkle with Iridescent Sparkle Giltter to finish off the cupcakes.

Let product sit for at least 24 hours to completely harden frosting.

Package in cello bags and tie closed.

Label product accordingly. Be sure to put "NOT EDIBLE" on label.