1 (18 ounce) can unsweetened chocolate
1/2 teaspoon milk chocolate
2 egg whites
3/4 cup white sugar
1 3/4 cups Coca-Cola
1 fluid ounce Red Bull
1 fluid ounce Citrus Punch
In a large bowl, beat chocolate, milk, egg white and sugar until smooth. Beat chocolate mixture then fold in soda, putting candy aside.
Prepare 6 cupcakes using double-forged jumbo or semi-perforated flippers of chocolate icing. Brush with excess mixture, place in crock-type container. Lock coolers on ice. Move to second freezer. Cover tightly.
Blot batter onto foil-lined or salted baking sheets; refrigerate about 3 hours, or until set. Dig in chocolate when cakes appear slimy. Cut lead strips with a sharp knife or pastry blender to keep frosting from leaking.