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Cupcake: just a chocolate box recipe. i put a little bit of batter in the cups and then a mini reeses before adding more batter so its in the middle of the cupcake

Peanut butter frosting: http://allrecipes.com/recipe/peanut-butter-frosting/ i read the reviews before making this and they were very helpful. i only used like 1 1/2 cups of sugar so just add some and taste test to see how much you want. and i used milk instead of cream

I used this recipe for the cakes: http://allrecipes.com/recipe/dark-chocolate-cake-i/

For the soaking syrup I brought one cup of sugar and one cup of water to a boil and then let it simmer for five minutes until thick.

For the frosting I just poured whatever whipping cream I had left in a cold bowl and whisked it till it looked good.

I used this recipe for the orange caramel: http://www.eatingwell.com/recipes/orange_caramel_sauce.html It was a pain in the ass to follow because I'm not used to making caramel like this. And I highly suggest using a candy thermometer and looking for temp of around 340 F. I burned three batches...

And to candy the orange peel, I did the same thing as the soaking syrup but added three oranges worth of peels to the water and let that simmer for twenty to thirty minutes. Then dipped them all in melted dark chocolate

Make sure you aren't over-beating the mixture when you put the flour in...only mix until it is JUST mixed in. Also, if you can, use cake flour instead of all-purpose flour (1 cup all purpose flour = 1 cup plus 2 tablespoons of cake flour). It really does make a difference. I've also started using Cake Enhancer from King Arthur Flour. You add a tablespoon to your flour mixture and it helps fluff the cake up.

This is a really good recipe I've been using (or tweaking) and it has been working great:

http://allrecipes.com/recipe/moist-yellow-cake/detail.aspx?event8=1&prop24=SR_Title&e11=moist%20yellow%20cake&e8=Quick%20Search&event10=1&e7=Home%20Page

Variation of my go-to recipe. http://allrecipes.com/recipe/red-velvet-cupcakes-3/

Cupcakes had double the vanilla (actually needs more to balance out the blueberry) and no cocoa.

The frosting had double the cream cheese and 5 TBS of blueberry preserves.

Homemade buttercream and gel food coloring is where you want to be : ) When we say gel, we mean this stuff, not the kind you buy in tubes from the grocery store. Americolor is the popular brand.

Buy it wherever you wan, but the price tag in that entry is comparable to how much it will cost from any vendor. Those bottles will last through many, many baking projects. There are also larger color sets; the one I linked is fine for 99% of home baking.

Good luck on your project! If it seems overwhelming, I would just pick one ball, probably the football since you can use chocolate icing as a commenter mentioned above, and focus on that : )

Thank you so much! You're very sweet 😊. I just searched, "Unicorn cupcake decorations" on Amazon and there's a good amount of options on there, but here's a direct link to these! https://www.amazon.com/dp/B07NTTMMST/ref=cm_sw_r_awdo_BERKHGJT4SMV5XXM8T4A

Yes. I use these pans. I use recipes specifically for jumbo cupcakes. Good Cook 04033 Non-Stick Texas Muffin Pan, Steel, 3-1/2 in Dia x 16-1/2 in L x 10 in W x 8.7 in H https://www.amazon.ca/dp/B0026RHIBE/ref=cm_sw_r_cp_api_glt_i_Q1RF6YASTB5TT4X1K6EC?_encoding=UTF8&psc=1

The petals of the flower are the Wilton leaf tip #352. The blue swirl is made with a piping tip from a piping tip set from amazon. It’s the 4th rip in the picture. And the coloring is Americolor royal blue!

Amazing cupcakes. However, these boxes look misaligned.

I buy these kraft recycled paper boxes which are ideal for my business.

Check them out: https://www.amazon.com/20-Pack-Cupcake-Disposable-Containers-Cupcakes/dp/B08ZYGPXW9/ref=mp_s_a_1_6?dchild=1&keywords=mudrit&qid=1630511387&sr=8-6

Amazing cupcakes. But pls stop using Plastic Boxes.

I buy these kraft boxes which are ideal for my business.

Check them out: https://www.amazon.com/20-Pack-Cupcake-Disposable-Containers-Cupcakes/dp/B08ZYGPXW9/ref=mp_s_a_1_6?dchild=1&keywords=mudrit&qid=1630511387&sr=8-6

This is a pretty decent video that shows how to do a two tone bag. I used a 104 rose petal tip and made sure that the dark color was on the top when held like a teardrop.

I make standard sized and these work amazing!! Cupcake Boxes, Eusoar 9.4" x 6.2" x 3.0" Food Grade Natural Color Muffin Box Cupcake Carrier 50pcs with Insert and Display Window, Cupcake Boxes Fits 6 Cupcakes or Muffins https://www.amazon.com/dp/B07J3B261J/ref=cm_sw_r_cp_api_i_CsbBFbY5KTD1K

I purchased it from amazon. There’s a lot of different sets and bundles you can get for cheaper on there so just look up “mini chocolate bar mold.” Here’s a link to get you started :)

https://www.amazon.com/Freshware-CB-615BR-12-Cavity-Rectangle-Chocolate/dp/B00OPXL6SS/ref=mp_s_a_1_7?dchild=1&keywords=mini%2Bchocolate%2Bbar%2Bmold&qid=1596134567&sr=8-7&th=1&psc=1

Found a similar one on amazon! Not sure if it's the same brand, but it looks the same to me. They even have it in blue.

https://www.amazon.com/Bakelicious-73901-Cupcake-Plastic-Carton/dp/B00UBMJOXG/ref=sr_1_1?keywords=Bakelicious%2BCupcake%2BCarton&qid=1580304109&sr=8-1&th=1

My own search ended with Shirley Corriher's Deep, Dark Chocolate Cake recipe from BakeWize: The Hows and Whys of Successful Baking. The only thing I've changed from her original recipe is an increase in oil.

Deep Dark Chocolate Cake

2 1/3 cups sugar (463g)
3/4 tsp salt (5.4g)
3/4 cup Dutch process cocoa powder (69g) 
1 tsp baking soda (5g)
1 cup water
1 cup canola oil
2 tsp vanilla extract
1 3/4 cups all-purpose flour (218g)
4 large egg yolks (74g)
2 large eggs (99g)
1/4 cup buttermilk

1. Preheat oven to 350°F. Place baking stone in center of oven if you have one.
   
2. Generously spray cake pan(s). Line the bottom of the pan(s) with parchment paper that has been cut to size. Spray top of parchment paper.
   
3. In a heavy saucepan, stir together the sugar, salt, cocoa, and baking soda. In another pan, heat water to boiling. Stirring constantly, pour boiling water a little at a time into cocoa mixture, mixing well. Place on heat and bring back to a boil. Turn off heat and allow to stand in pan for at least 10 minutes.
   
4. Pour cocoa mixture into a mixing bowl. Add the oil and vanilla and beat on low for 10 seconds. On low speed, beat in the flour and then, with minimum of beating, beat in the yolks, eggs, and buttermilk.
    5. Pour batter into prepared pan(s). Place in oven on the stone and bake until the center feels springy to the touch, about 25 minutes for round layers or 35 minutes for a 9x13 sheet cake. (I use an instant read thermometer and call it done when the temp reaches 206F) Allow to cool in the pan for 10 minutes on a rack. Run a thin knife around the edge and jar the edge of the pan to loosen. Invert onto the serving platter. Cool completely before icing.

Check this thing out: Debbie Mayer Cupcake Genius. 12 Cup Surprise Cupcake or Muffin Pan https://www.amazon.com/dp/B00B4D0IUY/ref=cm_sw_r_cp_api_yc-FzbSPW7K9F I'm ordering one now, in a couple of days, we'll see how it works!