Drop of Disney

Today, Pinocchio is celebrating its 80th anniversary! Pinocchio has always felt like a classic Disney movie to me, maybe because it’s been around for so long. But also because one of it’s characters, Jiminy Cricket has become something of a spokesperson for wishes. From his song When You Wish Upon A Star, to his appearance in the Wishes fireworks show, Jiminy Cricket has become one of the most classic and recognizable icons of Disney wishes and magic. And so, to celebrate the 80th anniversary and the magic of wishes, I’m excited to share these Jiminy Cricket inspired mint chocolate cupcakes! While Jiminy Cricket is a cricket, I felt a grasshopper cake flavor combination would still be appropriate. These rich chocolate cupcakes are filled with a chocolate mint ganache and topped with a fluffy mint frosting and a fondant version of Jiminy’s hat!

To make these cupcakes, start with the chocolate cupcake base. For my cupcakes, I used brown free-standing cupcake liners, that you don’t actually need a muffin pan for. You can also use regular cupcake liners in a muffin pan, I just liked how the free-standing ones looked.

Once the cupcake batter is complete, pour into the prepared cupcake liners, filling about 2/3 full. Bake for 15 minutes, or until toothpick inserted in the center comes out clean.

While the cupcakes are baking, prepare the fondant hats. To make the hats, I started with white fondant, which I dyed blue using gel food coloring. Since you’ll be working the dye into the fondant with your hands, I definitely recommend using disposable gloves.

After you’ve dyed the fondant, roll it out on a flat surface lightly dusted with powdered sugar. Since you’ve been handling the fondant, make sure to pick up and turn it frequently so it doesn’t get stuck. Cut out the hat shapes using a small hat shaped cutter. The cutter I used is technically for vegetables, but it worked great on the fondant. After the hats have been cut out, paint a gold stripe using edible gold cake paint.

While the cupcakes are cooling, make the ganache and the frosting. The ganache isn’t hard to make, but it can be left out if you’d like less mint flavor in your cupcake. You can also just leave it as plain chocolate ganache.

To make the ganache, place the chocolate pieces into a heat safe bowl. Heat the cream in a saucepan, until it is just about to boil, and then pour over the chocolate. Let sit for about 5 minutes before stirring to combine. When stirring, stir gently as to not create air bubbles. Once the chocolate and cream have combined add the mint extract and stir gently. Transfer to a piping bag fitted with a round tip.

To make the frosting, beat the butter until fluffy, add the marshmallow fluff and beat until combined. Gradually add the powdered sugar and then the vanilla and mint extract. Beat until fluffy and then add in the green food coloring. Transfer to a piping bag with a large star tip.

To assemble the cupcakes, use an apple corer to cut a hole in the center of each cupcake. Pipe the ganache into the hole, filling it to the top of the cupcake. Pipe a swirl of frosting around the top of each cupcake and place a fondant hat on top of the swirl.

Enjoy!

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Jiminy Cricket Cupcakes

Celebrate the 80th Anniversary of Pinocchio with these Jiminy Cricket inspired cupcakes! These rich chocolate cupcakes are filled with a chocolate mint ganache and topped with a fluffy mint frosting and fondant hat!

Course Dessert

Prep Time 45 minutes

Cook Time 15 minutes

Total Time 1 hour

Servings 12 cupcakes

Ingredients

Chocolate Cupcakes

• 1 cup granulated sugar
• ½ cup + 6 tablespoons all-purpose flour
• 6 tablespoons unsweetened cocoa powder
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 large egg
• ½ cup milk
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup boiling water

Mint Frosting

• 1 ¼ cup unsalted butter, softened
• 1 7.5 oz jar marshmallow fluff or creme
• 2 cups powdered sugar
• 1 teaspoon vanilla
• ½ teaspoon mint extract

Fondant Hats

• 1 oz white fondant
• blue gel food coloring
• edible gold cake paint

Chocolate Ganache

• ½ cup heavy cream
• 4 oz semi-sweet chocolate, chopped
• ½ teaspoon mint extract

Equipment

• small hat shaped cutter
• food safe disposable gloves
• clean/new paintbrush
• 2 piping bags
• large star tip
• large round tip

Instructions

Cupcakes

1. Preheat oven to 350 F. Place self-standing cupcake liners on a parchment lined baking sheet or line a muffin pan with cupcake wrappers.
2. In a large bowl, combine sugar, flour, cocoa powder, baking soda, baking powder, and salt.
3. Add in eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
4. Stir in boiling water (batter will be thin and runny).
5. Pour into prepared cupcake liners or muffin pans, filling about ⅔ full.
6. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
7. Cool 5 minutes in the pan before transferring to a cooling rack.
8. Cool cupcakes completely before frosting.

Frosting

1. On medium speed, beat butter until light and fluffy, about 2 minutes.
2. Add in marshmallow fluff and beat on low speed until just combined, about 30 seconds.
3. Gradually add in sugar, beating on medium speed until fluffy. Make sure not to overbeat the frosting as it will become tough.
4. Stir in vanilla and mint extract, adding more mint to taste, if desired.
5. Stir in a few drops of green gel food coloring.
6. Transfer to a piping bag fitted with a large star tip.

Ganache

1. Place chocolate pieces in a heat-safe bowl.
2. In a small saucepan, heat cream until it comes to just under a boil.
3. Pour cream into the bowl with the chocolate and let sit for 3-5 minutes.
4. Stir until smooth. Add mint extract, stirring until combined.
5. Pour into a piping bag fitted with a round tip.

Fondant Hats

1. Put on food safe disposable gloves and gently knead fondant for a couple seconds until soft.
2. Add a few drops of blue food coloring and knead until color is mixed in.
3. On a surface lightly dusted with powdered sugar, roll out fondant to about ¼ inch thickness.
4. Cut into hat shapes, using cutter and place on a parchment lined plate.
5. Paint a line of gold where the base of the hat meets the rim of the hat. Let dry while you assemble the cupcakes.

Assembly

1. Once cupcakes are cool, use an apple corer to cut a hole in the center of each cupcake.
2. Pipe the ganache into the center of each cupcake, filling it just to the top.
3. Pipe a swirl of frosting on the top of each cupcake.
4. Place a fondant hat on top of the frosting swirl.