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Chewbacca Cupcakes

Journey to a galaxy far far away...Galaxy’s Edge in Disneyland! Celebrate the opening of this magnificent themed world with these cupcakes inspired by everyone’s favorite Wookiee! Topped with a sweet and tangy maple cream cheese frosting, these moist and fluffy brown sugar cupcakes are out of this world!
Course Dessert
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12 cupcakes

Ingredients

Brown Sugar Cupcakes

  • ½ cup unsalted butter, soft
  • 1 cup dark brown sugar, packed
  • 1 large egg, room temperature
  • 1 ½ teaspoon vanilla extract
  • 1 ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • pinch nutmeg
  • ¾ cup buttermilk, room temperature

Maple Frosting

  • 8 ounces cream cheese, soft
  • ½ cup butter, soft
  • 2 tablespoons dark brown sugar, packed
  • 3 cups powdered sugar
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • ¼ teaspoon salt

Decoration

  • piping bag
  • grass piping tip
  • white fondant
  • black fondant
  • brown gel food coloring

Instructions

Cupcakes

  1. Preheat oven to 350 Line a muffin pan with cupcake liners. Set aside.
  2. In a medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl, beat the butter and sugar until light and fluffy.
  4. Add the egg and beat well. Stir in vanilla.
  5. Add about ¼ of the flour mixture to the butter mixture, gently mixing until just combined.
  6. Add about ¼ cup of buttermilk to the mixture, gently mixing until just combined.
  7. Alternate adding the remaining flour mixture and buttermilk, mixing gently until combined and smooth.
  8. Divide the batter among the muffin pan, filling each cup about ⅔ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely.

Frosting

  1. In a medium bowl, beat the butter and cream cheese until well combined.
  2. Add the brown sugar and beat until incorporated.
  3. Gradually add the powdered sugar, beating on low speed until combined.
  4. Stir in the maple syrup, vanilla, and salt.
  5. Stir in desired amount of brown food coloring.
  6. Place frosting into a piping bag with a grass tip. If frosting feels soft or runny, place in the refrigerator to chill for a few minutes before frosting cupcakes.

Decoration

  1. Roll out a small amount of black fondant on a flat surface lightly coated with powdered sugar.
  2. Using a sharp knife, cut out 12 strips about a 2-3 inches long. Set aside.
  3. Roll out a small amount of white fondant on a flat surface light coated with powdered sugar.
  4. Using a sharp knife, cut a thin strip of white fondant. Starting at the short end, cut off small strips. Aim to have 8 short white strips for each 1 long black strip.
  5. To assemble, run a damp finger along the black strip. The black fondant shouldn’t be too wet, just wet enough for the white strips to stick to it.
  6. Place 8 white strips onto the black fondant strip two by two.
  7. Place assembled fondant strips on top of frosted cupcakes.

Recipe Notes

adapted from The Spruce Eats