12 Devil’s Food Cupcakes
Golden tendrils of spun sugar formed into a “nest” make a dramatic cupcake topper. Despite its delicate appearance, spun sugar is actually pliable and requires no special handling (except during the cooking stage, when the caramel must be cooked to the proper temperature). The spun sugar should be used the same day; let it drape over the spoon, then shape threads into balls just before placing on a frosted cupcake.
Using an offset spatula, spread frosting over middle of eachcupcake.
Refrigerate up to 3 days in airtight containers; bring to room temperature and top with spun sugar crowns just before serving.