Chocolate Cupcake Topper. Trace a design onto parchment. Flip paper over and tape to a baking sheet. Melt 4 ounces chopped bittersweet chocolate in a double boiler (or set a heatproof bowl over a pan of simmering water). Let cool slightly. Transfer to a plastic baggie and snip the tip to make a small hole. Pipe chocolate, following outlines and filling in with squiggles at least 1/4 inch thick so they won't break when removed. Freeze until set, about 15 minutes. Remove using an offset…
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