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Three penguin cupcakes with colorful hats

Penguin Cupcakes

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  • Author: Vera Zecevic
  • Prep Time: 55 min
  • Cook Time: 20 min
  • Total Time: 1 hour 15 min
  • Yield: 12 cupcakes 1x
  • Category: Desserts
  • Method: Oven
  • Cuisine: American

Description

Are you on the search for some cute winter-themed cupcakes? These Penguin Cupcakes make a fun and festive Christmas dessert recipe, or a sweet treat to ring in the new year with! Chocolate stuffed cupcakes with chocolate buttercream frosting… need I say more?

Ingredients

For the Chocolate Stuffed Cupcakes:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon fine salt
  • 3 tablespoon of cocoa
  • 1 1/2 cups vegetable oil
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
  • the finest white chocolate bar
  • [br]

For the Chocolate Buttercream:

  • 1/4 cup butter
  • 1 cup icing sugar
  • 1 teaspoon cocoa powder
  • 1 teaspoon vanilla

For Decoration:

  • fondant
  • food colors
  • sanding sugar

Instructions

For the Chocolate Stuffed Cupcakes:

  1. Preheat the oven to 350 degrees F, and line your cupcake pans with your liners. Use regular sized cupcake pans and mini sized if you want to make some mini sized Penguins Cupcakes
  2. In a large bowl, mixed together flour, sugar, cocoa, baking powder and salt.
  3. With electric mixer beat together egg, oil, milk, vinegar and vanilla.
  4. Add the dry ingredients into the wet ingredients and mix well just until evenly combine.
  5. Cut the white chocolate bar into pieces; place a square into each cup (and 1/2 of the square for mini sized cupcakes)
  6. Fill cupcake liners about 2/3 full.
  7. Bake until a toothpick inserted in the center of a cupcake comes out clean (it takes about 20 minutes)
  8. Wait the cupcakes cool completely before icing.[br]

For the Chocolate Buttercream:

  1. Mix the butter in a bowl, gradually add icing sugar and cocoa until desired consistency is reached, add the vanilla and mix well.
  2. Spread the thin layer of the buttercream over each cooled cupcake to get the smooth surface in order to be able to place the fondant on it.[br]

Assembled the Penguins:

  1. Color some fondant in black, rolled it out and cut out the circles large enough to cover the cupcakes, then placed it onto the buttercream covered cupcake and press it gently to lie down nice over the cupcake.
  2. Rolled out white fondant and cut out hearts. Using the brush wet a little bit the white fondant over the bottom side and stick it on the black fondant, press gently, then cut the excess of white fondant
  3. Roll tinny black balls of black fondant, press them into the circle and using wet brush stick them to be the eyes of the penguin
  4. Color a little fondant in orange and shape the beaks, stick them with wet bush on the penguins face
  5. Make rosy cheeks with paint brush and pink food color
  6. Make the hat of the colored fondant (use any colors you like: blue, green, red…). Cut the circle than chopped the tops and stick above the penguin’s face.
  7. Wet the hats and sprinkle some crystal sugar to get the snowy effect. Pick the small part of toothpick on top of the hat and put the small balls of fondant to make the pompon, or add any other fashion details to decorate the hats.