These are such a simple and perfect little cupcake for a children’s Disney theme party or just to have when the kids come home from school. You can use any of your favourite brownie recipe. I adapted the recipe from Jamie Oliver’s 30 minute meal. It is so quick and comes out perfect, you won’t need the full recipe so it’s yummy to have the left over brownie on the side. Finally you can go to town and decorate your cupcake any way you like to keep to the Disney theme. I used a chocolate buttercream frosting topped with little chocolate balls. This is a lovely simple little cupcake and is equally delicious, moist and fluffy.
Makes approximately 12 standard cupcakes
Dark Brownie Recipe
Preheat oven to 180°
Grease and line with baking paper a 32×36 (approx.) baking tray
- 200g 70% good-quality dark chocolate (I used Callibaut)
- 250g unsalted butter, at room temperature
- 200g raw caster sugar
- 6 level tablespoons good-quality cocoa powder (I used Callibaut)
- 4 heaped tablespoons self-raising flour
- 4 free-range eggs
- Chop chocolate and butter into chunks, then put both into the food processor and add the raw caster sugar, cocoa powder and self-raising flour, a pinch of salt.
- Whizz together. While the processor is running, crack in the eggs one at a time.
- Spoon out and spread evenly the brownie mixture. Put in the oven for approximately 15 to 20 minutes.
Vanilla Cupcake Recipe
- 100g of room temperature unsalted butter
- 345g raw caster sugar
- 320g plain flour
- 3 teaspoon aluminium free baking powder (can find at health food store)
- 2 free-range eggs
- 1 cup of full cream milk
- 1 teaspoon vanilla extract
- Place the butter and dry ingredients into the bowl of an electric mixer and whisk until it resembles fine bread crumbs.
- Place the wet ingredients in another bowl and beat with fork until well combined.
- Add half of the wet into the crumb mix and beat for 30 seconds with the electric mixer on slow speed.
- Add the wet remaining ingredients and mix for a further 30 seconds or until just combined (do not over mix).
To make Mickey insert:
- Use ½ of the brownie mixture once cooked, crumble using clean hands.
- Add ½ cup of the vanilla cake batter and 1 tablespoon of water, just enough to make a workable thick paste or dough. Mix all together.
- Put in a little vanilla batter in a prepared cupcake pan with cupcake papers inserted.
- Make a small chocolate ball and place in the centre of the cupcake filled with a little vanilla batter.
- Make a chocolate strip or sausage shape and placed around the top of the chocolate ball.
- Top with extra vanilla batter and bake in oven for approximated 15 minutes in a pre-heated oven at 180°
Chocolate Buttercream Frosting
- 250g unsalted butter
- 6 to 8 cups pure icing sugar
- ½ cup milk
- 2 teaspoons vanilla extract
- Pinch of salt
- ½ cup good-quality cocoa powder
- 200g good-quality dark chocolate buds (I used Callibaut Chocolate)
- Beat the butter in an electric mixer until pale, light and fluffy. In the mean- time sift the icing sugar in a separate bowl.
- Turn the mixer on low and gradually add 5 cups of sifted icing sugar while slowly increasing the speed of the mixer.
- Add cocoa, salt, vanilla extract and milk, beat until it is combined.
- Continue to add the icing sugar until the desired consistency and sweetness is preferred.
- Continue to beat until the mixture is light and fluffy while scraping down the bowl to ensure all mixture is well incorporated.
- Melt dark chocolate and allow to completely cool at room temperature, then add the melted chocolate to the frosting and beat until well incorporated.
Finally using a piping bag, fill the frosting using any tip you prefer and pipe onto cooled cupcakes.