Mickey Mouse Cupcakes with mickey inside

mickey mouse cupcakes
Mickey was everywhere, even honeymooners donned mickey hats with veils. It was Disney World after all, but I still did not expect the level of devotion that the adults had for the disney characters. These cupcakes are a tribute to our time spent a Disney World and to all those Mickey Mouse LOVERS!It does not matter which side you bite into these cupcakes from mickey is there to suprise and delight the little and big kids alike.

Dark Brownie mixture for mickey on inside

(you only need half of this recipe but I make the whole amount and let the kids have some).
1 cup or 220g (7.76 ounces) butter
2 1/4 cups or 280g (9.88 ounces) sugar
4 eggs
1 1/2 cups or 200g (7.05 ounces) plain flour
1 1/4 cups or 140g (4.94 ounces) unsweetened cocoa powder
1 tsp baking powder
1 tsp instant coffee powder (optional)
1 tablespoon vanilla (optional)
Preheat oven to 180C (356 degrees Fahrenheit). Melt the butter, allow to cool then add the sugar and eggs and mix well. Add the remaining ingredients and mix until combined. Spoon into a 17.5cm (6.89 inches) x 27cm (10.63 inches) tin and spread to the edges. Bake for approx 20-30 minutes or until a knife inserted into the centre comes out clean, try not to over bake them.

To make the brownie ‘paste’ crumble the brownies into a bowl (remember that you only need half the brownies if you made the full recipe). Add 1/2 cup of vanilla cake batter and 1/4 cup of water and stir well. If it is still very dry and crumbly, this will be the case if the brownies were a little over baked, then you may need to add up to another 1/2 cup vanilla batter and 1/4 cup water. Once you have a moldable paste you can make your mickey shapes (see video below)


Vanilla Cake Cupcake Recipe

(updated may 2013 this recipe gives a softer yummier cupcake)
6 tablespoons or 97g (3.42 ounces) of butter at room temp or margarine
1 1/2 cups or 345g (12.17 ounces) sugar
2 cups or 320g (11.29 ounces) flour
3 tsp baking powder
pinch of salt

2 eggs
1 cup full cream milk
1 tsp vanilla essence

Place the butter and dry ingredients into the bowl of an electric mixer and whisk until it resembles fine bread crumbs.  Place the wet ingredients in another bowl and beat with a fork until well combined.

Add half of the wet mix into the crumb mix and beat for 30 seconds with the electric mixer on slow speed, add the wet remaining ingredients and mix for a further 30 seconds or until just combined (do not over mix).

Screen Shot 2013-02-15 at 7.37.03 PM

Put a spoon of cake mixture into the bottom of 12 cupcake cases. Add a 3D mickey brownie shape (watch the video below for a demonstration of how to make these) then top with more cupcake mixture. Bake in the oven for approximately 15 minutes at 180C (356 degrees Fahrenheit).

Frost with buttercream (click to open the buttercream recipes and flavors post). Top with your mickey logo chocolate decorations (these are demonstrated in the video for info on how to temper chocolate and what chocolate to use click here).


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About Ann

Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for desserts, chocolate and cakes.
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174 Responses to Mickey Mouse Cupcakes with mickey inside

  1. Gaia says:

    Hi Ann! I always made my brownies with real (bitter) chocolate. What will be the difference in taste?

  2. Meggie says:

    Hi! will it be alright if I used cake flour instead of regular flour? Since it’s the only one in my kitchen. Thanks!

  3. Eloise says:

    Hello, this tutorial is just what i am looking for! I am doing a cake for my niece’s 1st birthday a Minnie theme and I was just wondering if you think this method would work for a big cake? I might even do the face and ears in separate layers of the cake as to make it more stable!

    What are your thoughts? Thanks Elle

  4. Teresa says:

    Thanks SO much!!!!!!!

  5. Hi miss Ann! I’m darlene. 13. My brownie batter is really thick. I melt the butter and then follow what you did in your video… What’s the couse ma’am?
    Thank you. (Salamat) :)

    • Ann Ann says:

      Hi Darlene, I am not sure if you mean the batter before you bake it or when you are making the shape. I fwhen making the shape then it may be a little over-baked so dried out, but you can just add a little more cake batter to solve that.

      • staci says:

        I had the same problem…the batter is super thick before even baking it. Doesn’t look like the video at all :/

  6. Angela says:

    it is just hard for me to wrap around the number…
    2 cups of flour is lighter than 1 1/2 cups of sugar?

  7. Angela says:

    Hi Ann,
    I have been following your site for a long time and thank you for making me the coolest cake making mum in my son’s class!

    A quick question, I was trying to extract the Vanilla cake receipe from Mikey cake. and notice that you called for 1 1/2 cups of sugar (345g) and 2 cups of flour (320 g)… the numbers doesnt make sense to me. please clarify? should i just follow cups measure or grams measure? i like using grams cos it is easier for me to see on the scale!

    Thanks again.

    • Ann Ann says:

      Hi Angela, think about a cup of feathers compared to a cup of nails volumes can be the same but weights differ. Flour is lighter than sugar

  8. anna says:

    Hello Ann, may I know if there’s anyway I can reduce the sugar for the cupcakes but the texture remains fluffy or the same? Thanks.

  9. Neda says:

    hi dear, I watched you videos on You Tube , they are really really nice.

    I am going to be like you as a decorator cake.

    I love you :*

  10. Enrique says:

    Hello Ann!! :D

    Thank you so much for the recipe! This are very creative cupcakes! I did them with my friends today and we loved them ^^
    Here are some pictures:

  11. Zaynab says:

    Hi Ann! Made this it was really fun thank you! You’re amazing!

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