Chocolate Chewbacca Cupcake Recipe

Chewbacca Cupcake Recipe

Ingredients

Chocolate Cupcakes
• 1 1/2 cups sugar
• 2 cups canola oil
• 2 eggs
• 2 1/2 cups all-purpose flour (for gluten-free try Bob's Red Mill flour used by Disney)
• 2 tablespoons cocoa powder
• 1 1/2 teaspoons baking soda
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 teaspoon salt
Mousse
• 1 cup heavy cream, divided
• 2/3 cup white chocolate chips
• 1/2 tablespoon powdered gelatin
• 2 egg yolks
Frosting
• 3/4 cup vegetable shortening, room temperature
• 3/4 cup unsalted butter, room temperature
• 5 cups confectioners' sugar, sifted
• 1/2 cup milk (for a non-dairy alternative try Silk soy milk used by Disney)
• 1 cup cocoa powder
• 2 teaspoons vanilla extract
• 1/2 teaspoon espresso powder
• Fondant decorations, optional

Instructions

Chocolate Cupcakes
1. Preheat oven to 350°F. Line muffin tins with paper liners; set aside.
2. Combine sugar, oil, and eggs in a large bowl; beat on low speed until well combined.
3. Add flour (for gluten-free try Bob's Red Mill flour used by Disney), cocoa powder, and baking soda. Mix 1 minute on low speed, then 3 minutes on medium speed.
4. Gradually add buttermilk, vanilla extract, and salt. Mix 2 minutes on low speed.
5. Transfer batter to muffin tins, filling cups 3/4 full. Bake 20 to 25 minutes until a wooden pick inserted in the centers comes out clean.
6. Cool completely on wire racks before frosting.
Mousse
7. Whip 3/4 cup heavy cream with mixer on medium speed to medium-firm peaks; set aside.
8. Melt white chocolate in double boiler or heatproof bowl on top of a pot of simmering water. Remove from heat, and set aside.
9. Pour remaining 1/4 cup cream into a small saute pan; stir in gelatin and set aside until gelatin softens and swells, about 3 minutes. Stir over low heat until gelatin dissolves. Don't let mixture boil.
10. Remove from heat, and gently add egg yolks, then melted chocolate, stirring quickly to avoid lumps.
11. Fold whipped cream into white chocolate mixture.
Frosting
12. Combine shortening and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until creamy. Beat in cocoa powder, vanilla extract, and espresso powder 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.
13. After all sugar has been added, beat in milk, just until frosting is light and fluffy.
Assembly
14. Use a knife to cut a cone out of the center of the cupcake, with the tip about 2/3 into the cupcake. Remove the cake cone, and set aside. Fill the center with mousse, and invert the cone on top of the cupcake, pressing down gently so the tip is facing upward.
15. Use a multiopening frosting tip to pipe chocolate frosting in small sections going up the cone to create the fur. Add fondant decorations and enjoy!