Minnie Mouse Sundae Cupcakes

Minnie Mouse Sundae Cupcakes – Who doesn’t love a cupcake? Hang on, let me rephrase that! Who doesn’t love a Disney-inspired cupcake?

If you are a huge fan of Disney then these Minnie Sundae Cupcakes are going to be right up your street. Tasty and delicious and look incredible these Minnie Sundae Cupcakes really do look the part.

Worthy of being put out on display for any occasion such as a party or get together. So if you fancy giving them a go, then this is everything you need to know to make the Minnie Sundae Cupcakes.

Ingredients needed to make the Minnie Sundae Cupcakes

First of all, you will need to collect your ingredients. Here is everything that you will need.

Chocolate Cupcake Ingredients:

  • 1 Cup of Flour
  • ½ a Cup of Hershey’s dark cocoa
  • ¾ tsp of baking powder
  • ½ tsp of baking soda
  • ½ tsp of salt
  • ½ a Cup of light brown sugar
  • ½ a Cup of sugar
  • ⅓ of a Cup of canola oil
  • ½ a Cup of buttermilk
  • 1 large egg
  • 1 tsp vanilla extract
  • Cupcake Pan
  • Cupcake Liners

Red Fondant and Black Fondant for the Bow and Ears Ingredients

  • 1x 4oz package Red Fondant (Found at Hobby Lobby)
  • 1x 4oz package of Black Fondant (Found at Hobby Lobby)
  • 1 Wilton Bow silicone mat
  • 1 Cup of powdered sugar
  • 1 small paintbrush
  • Cutting board
  • 1inch round fondant cutter

Vanilla Frosting ingredients

  • 2 cups of unsalted sweet cream butter, softened
  • 5 cups of powdered sugar
  • 2 tsp of pure vanilla extract
  • 6 tbsp of heavy whipping cream
  • 1 large piping bag with large star tips
  • 2 Cups of Funfetti Sprinkles

Chocolate Ganache Ingredients

  • ½ a Cup of semi-sweet chocolate chips
  • ¼ a Cup of heavy whipping cream
  • 1 small squeeze bottle

How to make the Minnie Sundae Cupcakes

These ingredients will make around 12 cupcakes.

The first thing you will need to do is make the Red Fondant and Black Fondant for the Bow and Ears as these will need to set overnight.

  1. The first thing you need to do is lightly dust a cutting board with powdered sugar.
  2. Using your hands, knead the red fondant until it is soft and easy to mold. This might feel hard at first but the fondant will start to become easier to use.
  3. Take the paintbrush and dip it into the powdered sugar.
  4. Place the Wilton silicone mat onto the cutting board and using the paintbrush, lightly dust the small bow mold. This helps keep the fondant from sticking to the mold.
  5. Pinch off about 1 ½  tsp of red fondant and push it into the bow mold.
  6. Allow it to set for 5 mins before carefully removing it from the mold.
  7. Place onto the cutting board and continue making 11 more bows.
  8. Sprinkle powdered sugar onto the cutting board and knead the black fondant until soft and pliable as you did with the red fondant.
  9. Roll out the fondant to ½ in thickness and cut out 24 round circles.
  10. Allow the bows and black circles to sit out overnight to harden. This is when you can move on to the next step.

When starting the next step the following day, make sure you have all of the ingredients to hand for each stage. You can make the vanilla frosting and chocolate ganache while your cupcakes are baking and cooling.

Directions to make the chocolate cupcakes:

  1. Get all of your cupcake ingredients together and preheat the oven to 350 degrees. Take time to line the cupcake pan with cupcake liners.
  2. Using a large bowl, whisk the flour, cocoa, baking powder, baking soda, and salt until combined.
  3. Next up, you will need your standing mixer. In the mixer beat the brown sugar, sugar, canola oil, egg, and vanilla until all are combined.
  4. Now add the rest of the ingredients. Alternate between the buttermilk and flour adding a little at a time until combined and smooth.
  5. Fill the cupcake liners about ¾ of the way full.
  6. Bake in the oven for 21 minutes or until the top bounces back.
  7. Allow the cupcakes to cool completely.

While the cupcakes are cooking and cooling you could get on with the next two stages.

Directions to make the Vanilla Frosting:

  1. Using a standing mixer, beat the butter, powdered sugar, vanilla, and whipping cream until combined, smooth and fluffy. Traditionally this will take about 5-7 minutes to whip.
  2. Scoop the frosting into the piping bag

Directions to make the Chocolate Ganache:

  1. Using a small pot, bring the heavy whipping cream to a simmer.
  2. Pour over the chocolate chips in a medium bowl and allow to sit for a minute before whisking until smooth and combined.
  3. Pour the ganache into the squeeze bottle and allow to cool for 5 minutes.

Creating the Minnie Sundae Cupcakes:

  1. Frost the cupcakes with the vanilla frosting and sprinkle some of the funfetti sprinkles over the top.
  2. Create drips with the ganache on the peak of the frosting to give it a ‘Fudge pour’ look. This will give that “sundae” vibe.
  3. Sprinkle some more sprinkles on top of the ganache.
  4. Place the red bow in the center of the ganache and place one black circle on each side of the frosting for the ears.
  5. And there you have it, your Minnie Sundae Cupcakes. Enjoy!

Recipe notes and tips

You may envision that the recipe is easy to follow. But it is always nice to have a few different tips and suggestions to make things easier. So here are some of the recipe notes and tips to help you out:

  • If you are making these cupcakes for an event or special occasion, a great tip is to make the cakes a day before. You will already be making the red and black fondant decorations a day before anyway, so start two days prior to needing the Minnie Sundae Cupcakes.
  • There are a lot of elements to creating these cupcakes, but don’t feel overwhelmed by each stage. Take your time. The vanilla frosting and the chocolate ganache can be made very easily while the cupcakes are baking and cooling.
  • Always leave the cupcakes to cool completely before adding the frosting and decoration. The longer the better. If the cupcakes are too hot the frosting will melt and create a big mess.
  • Stand or hand mixers can be tricky appliances, so if children are helping, make sure they are supervised at all times.
  • Store the Minnie Sundae Cupcakes in an airtight container.

Variations to try

Like with many recipes there will always be variations to try. Here are a few suggestions.

  • If you are not keen on chocolate cupcakes then create a vanilla sponge cupcake instead. It is all in the decorations when it comes to these Minnie Sundae Cupcakes.
  • You could also create Mickey Mouse versions of these as well to match. Just miss out the bow.

FAQs

Like with any recipe, there are often questions that need answering. I thought I would share some of the common questions here, but if you have any comments or questions please don’t hesitate to get in touch directly.

How should I store the Minnie Mouse Sundae Cupcakes cupcakes?

If you do need to store these cupcakes, the best way would be in an airtight container at room temperature.

Can it be made ahead of time?

It would be best to start the Minnie Sundae Cupcakes a few days ahead of when you need them, just so that the red and black fondant has time to set in the fridge. Usually overnight.

I hope you enjoy your Minnie Mouse Sundae Cupcakes.

Mickey Mouse Sundae Cupcakes