Mickey and Minnie Cupcakes Recipe Kitchen

Mickey and Minnie Mouse Cupcakes

• Skill Level: Intermediate
• Makes: 12 cupcakes
• Nutrients (per serving): Calories 652; Total Fat 32g; Saturated Fat 17g; Carbohydrates 92g; Dietary Fiber 3g; Sugar 67g; Protein 6g; Cholesterol 73mg; Sodium 290mg
• Total Time: 2 hours
• Active Prep: 1 hour 15 minutes
• Resting Time: 15 minutes
• Baking Time: 30 minutes

Ingredients

For the Cupcakes:

• 1 and 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 stick unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup milk

For the Bows:

• 1 cup red candy melts
• 1/4 cup white candy melts

For the Topping:

• 36 chocolate sandwich cookies
• 4 ounces semisweet chocolate, chopped
• 1 stick unsalted butter, softened
• 2 cups powdered sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Directions

1. Bake the cupcakes: Preheat oven to 350F. Line a 12-cup muffin tin with liners. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat the butter on medium-high until creamy, about 1 minute; add sugar and beat 4 minutes more until fluffy. Add eggs one at a time, mixing after each, then stir in vanilla. Reduce mixer speed and add the flour mixture in three additions alternated with the milk in two additions, beginning and ending with flour. Beat on medium-high just until combined.
2. Divide batter evenly among the muffin cups and bake 2025 minutes, or until tops spring back when touched. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
3. Prepare the bows: Line a baking sheet with parchment. Melt red candy melts in 30-second microwave bursts, stirring until smooth. Transfer to a resealable plastic bag, snip a small corner, and pipe 2-inch bow shapes onto the parchment (pipe a few extras). Melt white candy melts, place in a separate bag, and pipe small white dots onto the red bows. Let set 1520 minutes.
4. Make the frosting and cookie crumb topping: Use a food processor to finely crush 24 cookies; set crumbs aside and clean the processor. Melt chopped chocolate in 30-second microwave intervals, stirring until smooth. In the food processor, combine softened butter, powdered sugar, melted chocolate, cocoa powder, milk, and vanilla; blend until smooth. Frost each cooled cupcake with the chocolate frosting.
5. Dip each frosted top into the cookie crumbs to coat. For the ears, twist apart the remaining 12 sandwich cookies and press two cookie halves upright into each cupcake. Remove bows from the parchment and place in front of the ears on each cupcake.

Photo by Jeff Harris

Recipe adapted from Recipe Iseasy Magazine