Disney Hollywood Studios will be celebrating it’s 25th anniversary on Thursday May 1st. In honor of this occasion, Disney chef’s have created this custom cupcake! This cupcake will is Disney Magic at it’s best for any chocolate lover. The silver anniversary cupcake starts with chocolate cake and a rich hazelnut-buttercream frosting. Disney chefs added a little chocolate ganache, chocolate sprinkles and colorful Mickey Mouse candy confetti, then top it with a chocolate “25th Anniversary” disk of chocolate. YUM!
If you are not able to make it to Disney Hollywood Studios on May 1st to try this wonderful dessert, no worries. Disney chefs have shared their recipe so you have bake a little bit of Disney magic at home.
Chocolate Cupcakes with Hazelnut-Chocolate Buttercream Makes 24 cupcakes
3 cups all-purpose flour
2 cups sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 large eggs
1 teaspoon vanilla extract
Hazelnut-Chocolate Buttercream
1/2 cup vegetable shortening, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup hazelnut-chocolate spread
1 teaspoon vanilla extract
4 cups confectioners’ sugar, sifted
3 to 4 tablespoons whole milk
For chocolate cupcakes:
Preheat oven to 325˚F. Line a muffin tin with cupcake liners; set aside.
Combine flour, sugar, cocoa powder, baking soda, salt, and baking powder in large bowl, whisking to combine. Add oil, coffee, and milk; beat with an electric mixer 1 minute until well combined.
Add eggs and vanilla extract; beat 2 minutes until very well combined. Batter will be thin.
Pour batter into prepared pan. Bake 25 minutes.
Cool in pan for 15 minutes, then transfer cupcakes to a cooling rack and cool completely before frosting.
For hazelnut-chocolate buttercream:
Combine shortening and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until creamy. Beat in hazelnut-chocolate spread and vanilla extract until smooth. With mixer running at medium speed, add confectioners’ sugar, 1 cup at a time, beating well to combine before adding the next cup.
After all sugar has been added, beat in 3 to 4 tablespoons milk, just until frosting is light and fluffy.
Spoon into a piping bag fitted with a large round or star tip and pipe frosting onto cupcakes. Alternatively, frost cupcakes with an offset spatula or a butter knife.