Prepare and bake cupcakes, as directed on package. Transfer to cooling rack and let cool completely.

Melt the chocolate, as directed on package. (I heated mine on high for 60 in microwave, then 15 second increments if needed more) Pour into molds and let set in fridge for at least 15-20 minutes.

Carefully unmold (start with tips of tails for mermaids) and set aside.

For a little added sheen, brush on some pearl dust to mermaid tails and sea shells. To help it adhere, add it to a little drop of almond extract, then brush on and let dry.

Next, make the Buttercream Frosting and divide: scoop out 1/4 cup of frosting and color light pink, and color the rest light blue.

Now you can begin decorating cupcakes.

For the mermaid cupcakes, fill your frosting bag and use a Wilton 1M tip. Hold the bag and tip parallel to top of cupcake and squeeze bag, using a back and forth motion to create a wave look. Pipe 4-5 rows using that technique. Add Mermaid tail to the middle and a few pearls.

For the Clam Cupcakes, use the light blue frosting and Wilton 1M tip, piping perpendicular to top of cupcake while swirling, from outside to middle.

Next, add some crushed graham crackers, a few small shells. Spread a dab of the pink frosting on bottom of clam chocolate, and then add a tiny edible pearl and place on top. For a sandy beach look, spread more crushed graham crackers on plate and scatter more chocolate sea shells.