Celebrate your favorite mouse with these succulent and cute Mickey Mouse cupcakes!! My kids LOVE these! They are succulent and festive and will work for any celebration.
Cupcakes are just the best! They come in every savor with every type of frosting on top, and then you just have to transpiration them up with variegated toppings and fillings. Try out some increasingly of my favorite cupcakes, like these red velvet cupcakes, these lemon blueberry cupcakes, and these succulent banana cupcakes!
Mickey Mouse Cupcakes
A cupcake is the weightier considering it’s the welter of a cake, but I can walk virtually with it in and eat it with my hands, and no one judges me! You can moreover just quickly throw yonder the wrapper and grab flipside one, and no one will know that you are having seconds! These mickey cupcakes were too cute NOT to try and make! We see these in Disneyland all over for a hefty price tag. Why not make your own in your kitchen and get a dozen or two to eat instead!
My kids love decorating cupcakes with me, but these were taken to the next level. Dipping them in the sugar and then helping me hoke the mickey heads was so much fun! Plus, I am all well-nigh subtracting in toppings to a cupcake that is basically a second dessert, and that’s just what his chocolate throne is. Try these cupcakes out. They are so cute, and the chocolate cupcake wiring is perfectly moist and soft. You will love it!!
Ingredients in Mickey Mouse Cupcakes
Made with a chocolate cupcake recipe, these Mickey Mouse cupcakes are beautiful, festive, and downright delicious! Check out the recipe vellum at the marrow of the post for word-for-word measurements.
Cupcakes
- Vegetable Oil: If you want moist cupcakes, this ingredient is key.
- Warm Coffee: Don’t worry, your confection won’t taste like coffee! The warm coffee unquestionably accentuates the chocolate savor making it taste uneaten delicious.
- Egg: I unchangingly use large eggs when making any recipe.
- Vanilla: Add a splash of vanilla savor to the recipe!
- Flour: I used all purpose flour to make these chocolate cupcakes.
- Granulated Sugar: Sweeten up your cupcakes with some sugar.
- Unsweetened Cocoa Powder: Do not use Dutch Process in this recipe.
- Baking Soda and Sultry Powder: These act as leavening teachers which help the cupcakes to rise.
- Salt: The salt will enhance all of the ingredients in the cupcakes.
Buttercream
- Butter: Use unsalted butter that is at room temperature so that it will mix in without any lumps.
- Powdered Sugar: I unchangingly use powdered sugar in frosting considering it’s sweet and it moreover dissolves quikly making the frosting smooth.
- Vanilla Extract: Add some increasingly vanilla into the frosting for a succulent and subtle taste. *TIP* If you are making frosting that needs to be white, use well-spoken vanilla pericope so that it doesn’t unrewarding or muddy the white color!
- Milk: This acts as a wiring to mix it all together.
- Yellow Supplies Coloring: You can use any verisimilitude that you want but the yellow is archetype for Mickey!
- Red Sprinkles: You can moreover use Jimmies or Sanding Sugar for the top!
- Lindt Dark Chocolate Truffles: These make the Mickey head. Try to put these together without sneaking a few to eat!
- Dark Chocolate Melting Wafers: These make the perfect ears!
How to Make Mickey Mouse Cupcakes
These are easy to make and you end up with such a cute and impressive result! If you are a Disney fan and NEED to have their cupcakes from the park on short notice, these are perfect for you!
Cupcakes
- Prep: Preheat the oven to 325°. Line a cupcake pan with cupcake liners and set aside.
- Whisk: In a large bowl, whisk together the oil, coffee, eggs, and vanilla until combined.
- Sift: In a medium trencher sift together the flour, sugar, cocoa powder, sultry soda, sultry powder and salt. Add the dry ingredients to the wet and whisk together until fully combined.
- Bake: Scoop the thrash into the prepared cupcake pan until each liner is filled 2/3 of the way full. Bake for 18-22 minutes, or until the cupcakes spring when when lightly pressed in the center. Cool completely surpassing frosting.
Buttercream
- Mix: In the trencher of a mixer, add the butter and write-up with the paddle zipper until smooth and pale. Add the powdered sugar and mix on low until the powdered sugar is starting to make a thick frosting with the butter.
- Beat and add color: Speed the mixer up and write-up the buttercream until all the powdered has been undivided into the butter. Add the vanilla and 2 tablespoons of milk. Write-up until smooth, subtracting increasingly milk as needed to get the buttercream to a smooth, pipeable frosting. Add the yellow supplies coloring and mix until you have a nice, plane yellow buttercream.
Assembly
- Pipe: Use a large round piping tip to pipe a large, plane dollop of frosting on top of each cupcake.
- Add sprinkles: Pour the red sprinkles into a shallow dish and printing the marrow whet of the frosting into the sprinkles until the circumference of the cupcake.
- Make the chocolate mickey: Printing one unwrapped truffle into the part-way of the cupcake. Use a lighter to gently heat the truffle just unbearable to printing two chocolate melting wafers into the sides of the truffles, so that it resembles a Mickey Mouse head. Repeat until all the cupcakes are frosted and topped with a truffle Mickey.
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Quick and Easy Tips
Follow these tips to make your Mickey Mouse cupcakes turn out perfect!
- Coffee: When using coffee in this cake, don’t worry, there won’t be any coffee flavor! The coffee enhances the savor of the chocolate and makes for a deeper, richer flavor. If you don’t want to use it then you can substitute it for buttermilk or plane hot water!
- Choose the right cocoa powder: Make sure to use regular cocoa powder in order to vivify the sultry soda in the recipe. If you use Dutch process cocoa powder instead, the confection won’t rise! That’s considering Dutch process cocoa powder has been alkalized and won’t have the proper reaction with the sultry soda.
- Fully chilled: It is much easier to frost chilled cupcakes than warm or room temperature cakes. The cupcakes will be increasingly firm and have less crumbs when chilled!
How to Store Leftovers
My guess is that your family and guests will gobble these right up! BUT… If you are lucky unbearable to have a few leftovers, here is how you can store them for later!
- At Room Temperature: Unfrosted cupcakes can be stored at room temperature in an snapped container or a large ziplock bag for up to a week.
- In the Refrigerator: Frosted cupcakes can be stored in the fridge in an snapped container for 3-5 days. Allow them to sit at room temperature for 30 minutes surpassing serving.
- In the Freezer: Unfrosted cupcakes can be frozen for up to 3 months. It’s weightier to put them in a ziplock bag inside an snapped container and bring them to room temperature surpassing frosting.
More Succulent Disneyland Recipes
Copycat Recipes
Monte Cristo Sandwich (Disneyland Copycat)
Desserts
Copycat Disneyland Churro Toffee
Beverages
Mint Julep (Disneyland Copycat)
Mickey Cupcakes (Disneyland Copycat)
Ingredients
Cupcakes
- ½ Cup Vegetable Oil
- ¾ Cup Warm Coffee
- 1 Large Egg
- 1 ½ Teaspoon Vanilla
- 1 ½ Cup All Purpose Flour
- 1 Cup Granulated Sugar
- 6 Tablespoons Unsweetened Cocoa Powder (Not Dutch Process)
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Baking Powder
- ½ Teaspoon Salt
Buttercream
- 1 Cup Unsalted Butter (Room Temperature)
- 4 Cups Powdered Sugar
- 1 Teaspoon Vanilla Extract
- 2-4 Tablespoons Milk
- Yellow Supplies Coloring
- Red Sprinkles Jimmies or Sanding Sugar
- Lindt Dark Chocolate Truffles
- Dark Chocolate Melting Wafers
Instructions
Cupcakes
-
Preheat the oven to 325°. Line a cupcake pan with cupcake liners and set aside.
-
In a large bowl, whisk together the oil, coffee, eggs, and vanilla until combined.
-
In a medium trencher sift together the flour, sugar, cocoa powder, sultry soda, sultry powder and salt. Add the dry ingredients to the wet and whisk together until fully combined.
-
Scoop the thrash into the prepared cupcake pan until each liner is filled 2/3 of the way full. Bake for 18-22 minutes, or until the cupcakes spring when when lightly pressed in the center. Cool completely surpassing frosting.
Buttercream
-
In the trencher of a mixer, add the butter and write-up with the paddle zipper until smooth and pale. Add the powdered sugar and mix on low until the powdered sugar is starting to make a thick frosting with the butter.
-
Speed the mixer up and write-up the buttercream until all the powdered has been undivided into the butter. Add the vanilla and 2 tablespoons of milk. Write-up until smooth, subtracting increasingly milk as needed to get the buttercream to a smooth, pipeable frosting. Add the yellow supplies coloring and mix until you have a nice, plane yellow buttercream.
Assembly
-
Use a large round piping tip to pipe a large, plane dollop of frosting on top of each cupcake.
-
Pour the red sprinkles into a shallow dish and printing the marrow whet of the frosting into the sprinkles until the circumference of the cupcake.
-
Press one unwrapped truffle into the part-way of the cupcake. Use a lighter to gently heat the truffle just unbearable to printing two chocolate melting wafers into the sides of the truffles, so that it resembles a Mickey Mouse head. Repeat until all the cupcakes are frosted and topped with a truffle Mickey.
-
Enjoy!
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