Skipper Mickey Cupcakes

Makes 12 Chocolate Cupcakes

Ingredients:

Cupcakes

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup water
• 1 1/2 tablespoons cocoa
• 1 egg
• 1/4 cup buttermilk
• 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
• 2 tablespoons of milk or cream 
• Wilton Leaf Green Gel Coloring

Decorations

• Light Brown fondant
• Black fondant
• Mini Oreo Cookies

Instructions:

1. Make cupcakes – Preheat oven to 350 degrees. 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 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. Add food coloring and combine thoroughly.

    

6. Frost the cupcakes – Frost the cupcakes using your favorite tip.

    

7. Make fondant hats – Roll some light brown fondant 1/4″ thick and cut out 12 rounds using a 2″ round cookie cutter. Next, roll light brown fondant into12 – 1 1/2″ diameter balls. Flatten bottom slightly to create the tops of the hats. Assemble hats. Using a tiny pinch of fondant, roll 12 – 1/4″ balls. Place on top of hats.