Chocolate mouse cupcakes recipe
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- Dish type
- Celebration cakes
- Birthday cake
- Birthday cupcakes
Chunky chocolate chip sponge, a swirl of decadent frosting and a face made from Maltesers®, cherries and white chocolate buttons so they look like mice.
Lincolnshire, England, UK
11 people made this
- 100g self-raising flour, sifted
- 145g caster sugar
- 40g butter at room temperature
- 20g cocoa powder
- 120ml whole milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon instant coffee, dissolved in 1 teaspoon hot water
- 100g 70% cacao dark chocolate, cut into chunks
- For the frosting
- 225g butter
- 350g icing sugar, sifted
- 50g cocoa powder
- 1 tablespoon milk
- To decorate
- 12 Maltesers®
- 24 white chocolate buttons
- 12 cherries cut in halves
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Preheat the oven to 180 C / Gas 4. Line a 12-hole tin with cupcake paper cases.
- Tip the flour, sugar, butter and cocoa powder into a food processor and whiz on a slow speed for one minute, until you achieve a sandy consistency.
- Gradually pour in half of the milk and beat.
- Whisk the remaining milk together with the egg, vanilla extract and coffee. Pour into the batter and beat for a couple of minutes until smooth, scraping down the side of the bowl to catch any unmixed ingredients as you go.
- Fold through the chocolate chunks with a spoon.
- Divide the mixture between the 12 paper cases, filling each one up two-thirds full.
- Bake until the sponge bounces back when gently pressed with a finger, about 20 minutes. Leave to cool on a wire rack while you make the frosting.
- For the frosting: Tip the butter, icing sugar and cocoa powder into a food processor and beat until well combined. Add the milk and then beat again for a couple of minutes until light and fluffy.
- When the sponges have cooled completely, carefully spoon the frosting into a piping bag and use it to decorate the tops in a spiral pattern.
- Place a Malteser in the centre (for the nose), 2 white buttons (for the ears) above and 1/2 a cherry (for the mouth) below.
If you don't have a piping bag one can be made with greaseproof paper or alternatively, just use a palette knife to spread about 2 tablespoons of frosting onto each cupcake.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Extremely easy to assemble.Daughter enjoyed decorating the mice element but there was far too much icing left over!-25 Nov 2012
Perfect Chocolate Cupcakes with Chocolate Mousse Frosting
Pure indulgence: chocolate cupcakes topped with heaping mountain of chocolate mousse. Unbelievably easy to make and perfect for any occasion!
Oh my goodness. You guys are in for a treat!
I’m so beyond excited to share these perfect chocolate cupcakes, topped with – wait for it – CHOCOLATE MOUSSE!! A heaping mountain of it!
You may know this by now, I’m not a big fan of buttercream frosting (I know!), and Garrat absolutely hates it. That’s why you don’t see ton of desserts with buttercream frosting on my site. Well, except for this amazing swiss meringue buttercream. It’s to die for, but it’s a bit high maintenance, and I don’t always have time for that.
And if you’re wondering whether mousse frosting is any easier, my answer is 100% yes! Keep on reading and I’ll show you exactly how to make it.
These cupcakes are so easy to make. Truly! Just like my Kahlua cupcakes, you don’t need a mixer for this cupcake batter. Whisk dry ingredients. Whisk wet ingredients. Combine the two. Bake. That easy!!
And it’s just as easy to make the mousse frosting too. You’ll need only 4 ingredients!! But one important thing to note… Make sure the melted chocolate mixture is not hot when you add it to whipped cream. Or you’ll get a soupy concoction. And mix in whipped cream into the chocolate mixture slowly in stages for the most luxuriously smooth and fluffy frosting.
You don’t even need a piping bag. I just used a cookie scoop to top each cupcake with mountain of mousse!
I’m telling ya, it’s heaven in a form of chocolate cupcakes. Perfect for any occasion!
How to make a Reese’s Cup Christmas Mouse Cupcake
- (or use Milk Chocolate Reese’s Cups)
- Reese’s Cups come in various sizes. You can adjust the size, depending on the size cup or mug you use for these Hot Cocoa Mouse Cupcakes
- You need cupcakes that fit into your teacups, hot cocoa mugs, or coffee cups. I used candy cane striped teacups and baked jumbo cupcakes to go into them.
- mini marshmallows
- or 7/8-inch, 5/8-inch, and 3/8-inch round cutters
- or a metal oval cutter that is about 7/16-inch in length
- I have had the red and white striped teacups for many years. I found something similar that is available on Amazon and linked to it below. I earn a small commission for sales from amazon at no extra cost to you.
- Melt 12 ounces white chocolate or white candy melts.
- Stirring often, allow the candy melts to cool to 91 degrees Fahrenheit.
- Pour in 1/3 cup of corn syrup and stir just until incorporated. Do not overmix.
- If it becomes greasy see my troubleshooting tutorial.
- If it feels too dry, see my troubleshooting tips.
NOTE: In order for your modeling chocolate to match the Reese’s Cup you want to either use pure white chocolate or white candy melts or chips, not bright white. I used Nestle Premier White MorselsNestle Premier White Morsels to make mine and it matched perfectly.
Mickey Mouse Chocolate Cupcakes
I don’t know what it is about Mickey Mouse, but I swear when I see things that resemble him, it just makes everything 10 times better! For example, these cupcakes aren’t just regular cupcakes…they are cute Mickey Mouse themed. From the red and white polka dot paper baking cups to the mini Oreos thet represent Mickey’s ears.
I made these cupcakes for a friend’s birthday and they were a MAJOR HIT. The birthday girl herself had three cupcakes, haha oops! These cupcakes have two secret weapons for why you can’t stop from having a second or third.
My first secret is putting some crushed Oreo pieces in the Devil’s food cake mix. It is such a yummy surprise and the little bit of “crunch” you get is what makes the boxed mix tastier. My second secret is that I use Pillsbury Vanilla Marshmallow fluffy frosting. The icing is supposed to be used on top of the premade funfetti cupcake mix, but it’s just way too good to be restricted to only funfetti.
You can make these cute cupcakes without even really knowing how to bake. Just follow the instructions on the box mix, put the icing on the cupcakes ONCE THEY HAVE COOLED, and add the mini Oreos (after you take out the cream middle).
If you make these Mickey Mouse Chocolate Cupcakes, please let me know! Leave a comment or tag me on Instagram @thathangrygurl.
Simplified Chocolate Mousse
The chocolate mousse adds a creamy and light contrast to the dark chocolate layers. You need 6 ingredients:
- Hot Water
- Cocoa Powder – natural or dutch-process
- Melted Chocolate – use two 4-ounce chocolate baking bars found in the baking aisle
- Heavy Cream
- Confectioners’ Sugar
- Vanilla Extract
Whisk the hot water and cocoa powder together. Pour into melted chocolate. The hot water breaks up the chocolate, adding to the airy mousse consistency. Cocoa powder creates additional chocolate flavor. Fold this chocolate mixture into whipped cream– a combination of heavy cream, confectioners’ sugar, and vanilla extract.
Whipped cream + our chocolate mixture. ↑
Fold them together to make our chocolate mousse filling. ↓
Baker’s Tip: The chocolate mousse must chill in the refrigerator before using, so it’s a good idea to make it ahead of time or as the chocolate cake layers are cooling. The mousse is best cold, so I actually recommend serving the cake cold. (Additionally, the cake is much easier to assemble if the mousse is cold!)
- 36 chocolate sandwich cookies (such as Oreo®)
- 2 tablespoons all-purpose flour
- 3 ⅓ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- ¾ cup butter, room temperature
- 2 ½ cups white sugar
- 1 ½ cups 1% milk
- 3 teaspoons vanilla extract
- 5 egg whites
- ¾ cup salted sweet cream butter, softened
- 3 teaspoons Mexican vanilla extract
- 6 cups powdered sugar
- 1 ½ (8 ounce) packages cream cheese, softened
- 4 drops pink food coloring (such as Wilton® Rose Icing Color), or as desired
- 2 packages mini chocolate sandwich cookies (such as Oreo®)
Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
Twist 36 cookies apart carefully. Break the side without cream into quarters and place in a bowl toss in 2 tablespoons flour so that they don't stick together. Place the cookies with cream into the bottoms of each cupcake cup, cream-side-up.
Whisk 3 1/3 cups flour, baking powder, and salt together in a separate bowl.
Beat butter using an electric mixer with a flex edge attachment in another bowl until creamy and fluffy, about 5 minutes. Beat in sugar, milk, and vanilla extract using a wire attachment. Mix in flour mixture slowly until well blended using the flex edge attachment. Add egg whites and beat for 2 minutes. Fold in quartered cookies.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven transfer to a wire rack to cool completely, about 30 minutes.
Mix softened butter and vanilla extract together using an electric mixer in a mixing bowl until completely combined. Add powdered sugar, 1 cup at a time, mixing slowly until incorporated. Increase speed to medium-high and beat, scraping the sides of the bowl often, until frosting appears dry.
Dip 2 toothpicks into food coloring twice and mix into frosting. Frost cupcakes as desired and decorate using mini chocolate cookies.
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How to make Mickey Mouse Cupcakes
These easy cupcakes use my doctored up cake mix recipe. Since it is doctored, you can get a lot more cupcakes out of one box of cake mix! Score!
The cupcakes also turn out so moist and delicious, it really is the only way I make cupcakes nowadays!
To make the cute little Mickey Mouse symbols on top of the cupcakes, I used black candy melts. However, dark chocolate would be great too!
The first thing you need to do is find a Mickey Mouse shape you like in about the size you want for your cupcakes. Then print it out.
Trace the shape onto wax paper with a Sharpie in the amount that you will need. It may be best to make more than needed, just in case.
After tracing, flip the wax paper over so the Sharpie side is down and place it on a cookie sheet.
Melt the back candy melts according to the instructions and put the melted candy into a piping bag. Snip the end so you can pipe the candy onto the wax paper.
Pipe the candy following the outline of the Mickey shape. Then simply make lines within the shape in zigzag pattern. If you want to make them solid, fill in the Mickey shape completely.
After finishing all the shapes, place the cookie sheet into the fridge for about 30 minutes to harden.
Meanwhile, you can be making your buttercream icing. I use icing coloring gel to make the red. Make sure you get the no taste red!
After piping icing onto the cupcakes, gently press a Mickey shape onto the icing. Do this before the buttercream sets up.
Missing Disney? You Can Make These Cute Minnie Mouse Cupcakes at Home!
There are a handful of exciting treats at Disney World's Contemporary Resort, but one of our all-time favorite food finds has to be these Minnie Mouse cupcakes. Not only are they supercute, but they're about as mouthwatering as it gets. We're talking rich, creamy chocolate flavors mixed with an effortlessly sugary frosting that melts in your mouth. With the perfect ratio of cupcake to frosting, it's no surprise that Disney-lovers have a sweet tooth for these. Make these cute Minnie Mouse cupcakes in the comfort of your kitchen, and if you're so inclined, try to make a Mickey one, too!
— Additional reporting by Lauren Harano
How to Make Mickey Mouse Cupcakes
Preheat the oven to 350 degrees and line a 12 cup muffin pan with baking liners.
Using a large mixing bowl, add in your cake mix, water, eggs and oil.
Use a stand mixer or hand mixer and mix the wet ingredients on low for about 1 minute. Then switch to medium for 1 minute.
After mixing, add in your hot cocoa mix and stir well.
Fill each muffin cup about 2/3 of the way with your batter and bake 18-20 minutes.
Allow the cupcakes to cool fully.
In a large bowl, beat butter and vanilla together until smooth.
Add the marshmallow fluff into your butter mixture and mix until creamy.
Place the marshmallow mixture into a piping bag and frost the cupcakes.
Add two of the mini cookies for the ears to each cupcake.
Glue buttons on the cupcake wrapper if you desire. You can also put the cupcakes on these DIY Mickey Mouse Cake Plates.
- (don’t skip this when coloring your modeling chocolate. ) (if you don’t have one, then dust your countertop lightly with corn starch)
How to make white modeling chocolate?
Below is a very brief overview of the modeling chocolate recipe. I suggest you read my modeling chocolate tutorial before you begin if you have not made modeling chocolate previously.