Description
These Disney-themed Mickey and Minnie Mouse cupcakes are such a fun and EASY decorating idea. Use your favorite cupcakes and frosting. They’re perfect for kids’ parties and birthdays!
Ingredients
For the Cupcakes
- 1 ½ cups (285g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs, at room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- ½ cup (118 ml) sour cream, at room temperature
- 2 cups (280g) all-purpose flour, sifted
- ½ cup (40 g) cocoa powder, sifted
- 2 ½ teaspoons (9 g) baking powder
- ½ teaspoon (2 g) baking soda
- 1 teaspoon (5 g) salt
- 1 ¼ cup (296 ml) hot brewed coffee
For the Frosting
- 1 1/2 cups (345g) unsalted butter, cold
- 1 cup (80g) cocoa powder, sifted
- 5 cups (650g) powdered sugar
- 1 tablespoon (15ml) pure vanilla extract
- 1/4 cup (59ml) heavy whipping cream (or milk)
Decorations
- 10–12 Oreos (regular-sized), filling removed.
- Mini Oreos (3.5oz size of Snak-Sake 8oz)
- Rainbow Nonpareils (optional)
- Bow Sprinkles
Instructions
For the Cupcakes
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- Combine the sugar, vegetable oil, eggs, and vanilla extract in a large mixing bowl. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.
- In a separate bowl, sift together the dry ingredients. Add half the dry ingredients to the wet ingredients, followed by half of the coffee, and mix until the flour is just incorporated at a low speed. Then add the remaining dry ingredients and coffee. Beat until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Divide the batter evenly using a large cookie scoop, filling each liner 2/3 full. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
For the Frosting
- Cut butter into pieces, 1 tablespoon size. Whip butter for 5-7 minutes using the paddle attachment, scraping down the bowl occasionally. Beat until the butter looks light in color and has more volume.
- Sift the cocoa powder into the mixing bowl. Turn the mixer on slow speed and beat until cocoa powder is incorporated.
- Add 2 cups powdered sugar and the vanilla extract and mix on low speed until incorporated. Beat for an additional 2 minutes.
- Continue adding the additional powdered sugar, 2 cups at a time, alternating with the heavy whipping cream, and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 2 minutes before adding more powdered sugar.
- After all the powdered sugar has been added, increase the speed to medium-high and beat for another 2 minutes to whip additional air into the frosting.
To Decorate
- Remove the filling from Oreos and grind them into a fine crumb using a food processor. Place in a bowl.
- Place a large scoop of frosting on top of the cupcake and use a flat edge spatula to swirl it into a ball then immediately roll the cupcake in Oreo crumbs to coat the top.
- Next, remove the filling from the mini Oreos and place one on each side.
- To make the Minnie ears, spread a very thin layer of frosting over one side of the cookie and dip into a shallow bowl of Nonpareils. Place one on each side. Add a pink bow sprinkle in the middle.
Notes
Storing:
- Store finished cupcakes at room temperature in an airtight container for 2-3 days, unless it’s hot or humid, then I recommend refrigerating for storing, and serving at room temperature. Note the Oreo ears will soften once placed in the frosting. So if you are preparing in advance and plan to store in the refrigerator, maybe hold off adding the Oreo ears.
- Frosting can be made up 7 days in advance and kept in the refrigerator in an airtight container, or frozen for up to 2 months, Allow the frosting to come to room temperature and re-whip with a mixer before using. If you plan to make the frosting only a day ahead of time, it can be kept at room temperature in an airtight container. Rewhip before using.
Substitutions:
- Sour cream: use plain or Greek yogurt
- Brewed coffee: If you’re concerned about caffeine, try decaf coffee, otherwise I recommend milk.
Alternative flavors:
Nutrition
- Serving Size: 1 cupcake
- Calories: 367
- Sugar: 37.3 g
- Sodium: 140.7 mg
- Fat: 19 g
- Carbohydrates: 49.6 g
- Fiber: 1.9 g
- Protein: 3.4 g
- Cholesterol: 58.2 mg