Pinocchio Cupcakes

Makes 12 Chocolate Cupcakes

Ingredients:

Cupcakes:

• 1/2 cup (1 stick) unsalted butter

• 1/2 cup water

• 1 1/2 tablespoons cocoa

• 1 cup all-purpose flour

• 1 cups granulated sugar

• 1/4 teaspoon salt

• 1 egg

• 1/4 cup buttermilk

• 1/2 teaspoon baking soda

• 1/2 teaspoon vanilla

Frosting:

• 1 cup (2 sticks) unsalted butter, softened to room temperature

• 16 oz. confectioners sugar

• 1 teaspoon vanilla

• Pinch of salt

• 1-2 tablespoons of milk or cream
  

Decorations:

• Gold star sprinkles

• Yellow, red, and blue fondant

• Pinocchio Cupcake Toppers printable

Instructions: 

1. Make Cupcakes – Mix flour, granulated sugar, baking soda, and salt together in a medium bowl.
   
   

2. Meanwhile, in a medium saucepan combine 1 cup of cubed unsalted butter with water and cocoa. Stirring constantly, heat mixture until it reaches a boil. Remove from heat.
   
   

3. Add chocolate mixture to flour mixture and mix well using a hand mixer or stand mixer with a paddle attachment. Slowly add eggs, buttermilk, and vanilla mixing well.
   
   

4. Prepare muffin tins with cupcake papers. Put approximately 3 tablespoon of batter in each cupcake paper or about ⅔ full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Remove from oven and cool on a cooling rack.
   
   

5. Make frosting – Cream butter in a medium bowl using a stand mixer with a paddle attachment or a hand mixer. When light and fluffy, add confectioners sugar and salt bit by bit until fully combined. Add vanilla and cream or milk until completely combined. If buttercream seems too thick, you may add another tablespoon of milk or cream. If it seems runny, you may add more confectioners sugar.
   
   

6. Frost the cupcakes – Frost the cupcakes using a large round or star tip. Sprinkle with gold stars.
   
   
7. Make fondant hats – Roll out yellow fondant to 1/4″ thick. Using a round cookie cutter, cut out six 3″ circles. Cut them in half and press straight edge to straight edge to create a cone. Gently turn up the back to create a brim. Set aside.
   
   Roll out blue fondant to 1/4″ thickness and use a ruler to cut 1/4″ wide strips. Gently wrap blue around the hat to create a ribbon. Use a small dot of water to adhere the ends of the band to each other.
   
   Finally, roll out red fondant to 1/4″ thick. Carefully cut out feather shapes. Using a small knife, make markings in the feather taking care not to cut all the way through the fondant. Use a small dot of water on the back side of the feather to adhere it to the hat.
   
   Download and print cupcake wrappers {see above}. Cut out, wrap around cupcakes, and secure with tape.