At Disney World, Star Wars fans can pick up Chewbacca-inspired cupcakes, or Chewbaccakes, created by the genius pastry chefs at the Contemporary Resort. Not only have they figured out how to get the perfect ratio of cupcake to frosting in every bite with this clever cupcake hack, but they've given these cupcakes that special Chewie touch that we all can appreciate.
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Chewbacca Chocolate Creme Cupcakes From Delicious Disney Sweet Treats and Disney's Contemporary Resort Bakery
Ingredients
For the chocolate cupcakes:
1 1/2 cups sugar
2 cups canola oil
2 eggs
2 1/2 cups all-purpose flour
2 tablespoons cocoa powder
1 1/2 teaspoons baking soda
1 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon salt
For the mousse:
1 cup heavy cream, divided
2/3 cup white chocolate chips
1/2 tablespoon powdered gelatin
2 egg yolks
For the frosting:
3/4 cup vegetable shortening, room temperature
3/4 cup unsalted butter, room temperature
5 cups confectioners' sugar, sifted
1/2 cup milk
1 cup cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon espresso powder
Fondant decorations, optional
Directions
To make cupcakes: Preheat oven to 350°F. Line muffin tins with paper liners; set aside.
Combine sugar, oil, and eggs in a large bowl; beat on low speed until well combined.
Add flour, cocoa powder, and baking soda. Mix 1 minute on low speed, then 3 minutes on medium speed.
Gradually add buttermilk, vanilla extract, and salt. Mix 2 minutes on low speed.
Transfer batter to muffin tins, filling cups 3/4 full. Bake 20 to 25 minutes until a wooden pick inserted in the centers comes out clean.
Cool completely on wire racks before frosting.
To make mousse: Whip 3/4 cup heavy cream with mixer on medium speed to medium-firm peaks; set aside.
Melt white chocolate in double boiler or heatproof bowl on top of a pot of simmering water. Remove from heat, and set aside.
Pour remaining 1/4 cup cream into a small saucepan; stir in gelatin and set aside until gelatin softens and swells, about 3 minutes. Stir over
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Chewbacca Chocolate Creme Cupcakes From Delicious Disney Sweet Treats and Disney's Contemporary Resort Bakery
Ingredients
For the chocolate cupcakes:
1 1/2 cups sugar
2 cups canola oil
2 eggs
2 1/2 cups all-purpose flour
2 tablespoons cocoa powder
1 1/2 teaspoons baking soda
1 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon salt
For the mousse:
1 cup heavy cream, divided
2/3 cup white chocolate chips
1/2 tablespoon powdered gelatin
2 egg yolks
For the frosting:
3/4 cup vegetable shortening, room temperature
3/4 cup unsalted butter, room temperature
5 cups confectioners' sugar, sifted
1/2 cup milk
1 cup cocoa powder
2 teaspoons vanilla extract
1/2 teaspoon espresso powder
Fondant decorations, optional
Directions
To make cupcakes: Preheat oven to 350°F. Line muffin tins with paper liners; set aside.
Combine sugar, oil, and eggs in a large bowl; beat on low speed until well combined.
Add flour, cocoa powder, and baking soda. Mix 1 minute on low speed, then 3 minutes on medium speed.
Gradually add buttermilk, vanilla extract, and salt. Mix 2 minutes on low speed.
Transfer batter to muffin tins, filling cups 3/4 full. Bake 20 to 25 minutes until a wooden pick inserted in the centers comes out clean.
Cool completely on wire racks before frosting.
To make mousse: Whip 3/4 cup heavy cream with mixer on medium speed to medium-firm peaks; set aside.
Melt white chocolate in double boiler or heatproof bowl on top of a pot of simmering water. Remove from heat, and set aside.
Pour remaining 1/4 cup cream into a small saucepan; stir in gelatin and set aside until gelatin softens and swells, about 3 minutes. Stir over
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