Celebrate the holidays with chocolate Mickey Mouse Christmas cupcakes finished with red frosting and mini Oreo ears.
½ cup unsalted butter, room temperature
1 cup sugar
3 large eggs
½ tsp vanilla extract
1 ½ cups all-purpose flour
½ tsp baking soda
½ tsp salt
¼ cup cocoa powder
¾ cup buttermilk
2 cups unsalted butter, room temperature
1 tsp vanilla extract
5 cups confectioner’s sugar
red food coloring
Let's get Cooking...
Bake the cupcakes:Beat the butter and sugar with an electric mixer until light and fluffy. Add the vanilla extract and eggs one at a time, beating with each addition. In a separate bowl, combine the flour, baking soda, salt and cocoa powder. Add this to the butter mixture in 2 additions, alternating with the buttermilk. Pour the batter into a muffin pan lined with red cupcake liners. Bake at 350F for 20 minutes, then cool completely.
Make the buttercream: Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and mix until combined. Add the confectioner’s sugar one cup at a time, then beat for 3-5 minutes, until fluffy. Dye ¾ of the buttercream red and leave the remaining buttercream white. Place the red buttercream into a piping bag fitted with a large, star-shaped piping tip. Place the white buttercream into a piping bag fitted with a small, star-shaped piping tip.
To decorate: Pipe a large swirl of red buttercream on top of each cupcake. Use the white buttercream to create the top pompom and fluffy trim of the hat. Stick 2 mini oreo cookies on either side of the hat to create Mickey’s ears. Enjoy!