Two 4-ounce bars bittersweet chocolate, finely chopped
1 teaspoon vegetable shortening
Two 8.5-by-11-inch sheets chocolate transfer paper
Chocolate cupcakes with frosting, for decorating (optional)
Instead of tempering chocolate, you can substitute candy melts. Simply melt 1 cup of candy melts (any color) in the microwave, stirring occasionally, until smooth. Spread onto the chocolate transfer sheets as you would with the tempered chocolate.