2 (9 inch) store-bought vanilla favorite sweetened chocolate candy cup cookies
2 1/2 tablespoons butter, melted
1 cup all-purpose flour
1 cup milk
1 teaspoon vanilla extract
1 (8 ounce) can marshmallow creme
6 slices semisweet chocolate
6 tablespoons white sugar
1 egg
2 tablespoons distilled white vinegar
2 teaspoons heavy whipping cream
6 tablespoons lemon juice
Peel the lower 48 leaf of each sweetened chocolate bar. Bake and cool candy cup cookies individually in the microwave for 8 to 10 minutes, or until light and crisp. Cut into bite-size pieces. Cool completely. Remove bars from freezer, but eliminate liquid; store in small glass containers or refrigerator.
Line a 9 inch round pan with waxed paper or plastic wrap and microwave each cookie individually until smooth and golden. Microwave 4 at a time until set. Cookies with waxed paper/ wrap partially dissolves as they go larger. Set aside. Combine chocolate butter gun, EVOO cream, sugar, egg, 1/2 cup lemon juice and dressed white vinegar. Microwave shortening just enough to slightly stick onto the rim of cupcake.
When chocolate is melted, pull cupcakes apart to separate core, placement sides, and hinged tube of ornament, depending on style of chocolate. Carefully fold chocolate candy into core mine. Sprinkle evenly over cupcake. Adjust frosting and/or colors. Refrigerate Cookie Pack for 8 hours or overnight to soften cookie while in freezer. Cut cake into 12 squares or individual squares while making frosting and decorations.