Recipe: Chocolate Cupcake with Hazelnut Chocolate Buttercream

Today, Disney’s Hollywood Studios will be celebrating its 25th anniversary. In celebration of this anniversary guests can enjoy a chocolate cupcake with hazelnut chocolate buttercream. The cupcake is made of chocolate cake with rich hazelnut-buttercream frosting, chocolate ganache, choclate sprinkles and Mickey Mouse candy confetti, then topped with a chocolate 25th Anniversary disk.

The cupcake is available for today only and can be purchased at Fairfax Fair, Rosie’s All American Cafe, ABC Commissary, Starring Rolls Cafe, Backlot Express, Studio Catering Co. and Toy Story Pizza Planet. It’s 5.19 and does count as a snack credit on the Disney Dining Plan.

For Disney fans who can’t get to the park today, here is the recipe so you can make this celebratory cupcake at home.

Chocolate Cupcakes with Hazelnut-Chocolate Buttercream

• 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:

1. Preheat oven to 325˚F. Line a muffin tin with cupcake liners; set aside.
2. 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.
3. Add eggs and vanilla extract; beat 2 minutes until very well combined. Batter will be thin.
4. Pour batter into prepared pan. Bake 25 minutes.
5. Cool in pan for 15 minutes, then transfer cupcakes to a cooling rack and cool completely before frosting.

For hazelnut-chocolate buttercream:

1. 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.
2. After all sugar has been added, beat in 3 to 4 tablespoons milk, just until frosting is light and fluffy.
3. 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.

Will you be enjoying this at the park today or making these at home?