A few weeks ago my friend Coach approached me about possibly making cupcakes based on new wall-covering designs her company was selling. I wholeheartedly agreed, because this sounded like loads of fun. And it is! I delivered her first batch a few weeks ago, and luckily had made extras with all the leftover batter that I was able to deliver a second batch two days later, due to such high demand. Can you believe it? I made something in “high demand.” Best news ever.
The first delivery consisted of plain chocolate or vanilla cupcakes with either vanilla or chocolate icing, respectively, and topped with a modeling/candy chocolate disc covered in disco/luster dust. The wall-covering they were selling was called “Glimmer” and looks like a unicorn threw up glitter on the wall, but in a chic way I promise you. Personally I would kill to have this kind of wallpaper as an accent wall in my super drab water closet (yes I technically have a water closet in my apartment as my shower is separate from the toilet, bizarre but really, really handy). Maybe I can get a discount on a few square feet of the stuff 😉
The cupcakes are super simple, I didn’t want anything to conflict with the awesome (edible) glitter on the toppers, and the toppers are shockingly easy to put together, once I figured out a good process. For the larger toppers I didn’t want to cover them in too much glitter, not wishing to tempt fate, but when I used just the discs I went all out, because why not?
Recipe barely adapted from the Chocolate-Chocolate Cupcakes in Baking: From my home to yours
makes about 4 dozen mini or 12 regular sized
1 cup flour
1/4 cup cocoa powder (I used Hershey’s)
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick ) butter, room temperature
1 large egg
1 large egg yolk
1 tsp vanilla
1/2 cup buttermilk
3 oz bittersweet chocolate, melted and cooled
Pre-heat oven to 350°F. Prepare cupcake tins with liners.
In a medium bowl whisk together the flour, cocoa powder, baking soda, baking powder and salt. Set aside. In the bowl of a stand mixer cream the butter until fluffy, about two minutes. Add the sugar and beat until blended (it won’t get as fluffy because there is a higher volume of sugar than there is butter) about two minutes. Add the egg and egg yolk one at a time, beating after each addition for about a minute. Add the vanilla.
With the mixer on low add the flour mixture in three additions alternating with the buttermilk, beginning and ending with the flour mixture. Beat just until no streaks remain after each addition. Gently fold in the melted chocolate with a rubber spatula.
Evenly divide the batter among the tins until about 2/3 full, any fuller and the tops will overflow. If making mini muffins back for about 12-15 minutes, or until a toothpick inserted into the center comes out clean. If making regular muffins bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
1/2 cup (1 stick) butter, softened
2-3 cups confectioner’s sugar
1-2 tbsp whole milk
1 tsp vanilla
Beat the butter until fluffy, gradually add the confectioner’s sugar on low one cup at a time until frosting is at your desired consistency. Add the vanilla and beat to combine. If the frosting is too thick add the milk a 1/2 tsp at a time until thinned. If it’s too thick add more confectioner’s sugar.
You could also use a classic Swiss buttercream frosting recipe, simply omit the cocoa powder and melted chocolate for vanilla.
1 lb super white modeling/candy chocolate discs
disco dust (also called luster dust)
Pour some vodka in the bottom of a small ramekin or bowl. Working over a piece of wax paper “paint” the flat side of the chocolate disc with vodka. Working quickly tap a small pile of disco dust in the center of the disc and then gently tap around the edges to coat it in disco dust. It’s a similar process to dusting flour pans, except you work more gently. Work fairly quickly as the vodka dries fast. Tap off any excess dust on the wax paper and return to the jar. Set glittered disc on another piece of wax paper to dry completely.
If your cupcakes are larger you can melt the chocolate discs and then pipe them into a mold of the appropriate size. In these images I used a 1 1/2-inch biscuit cutter and piped the chocolate into that on top of a piece of wax paper. After it had set I trimmed the edges to make them more even and peeled the discs off. Then follow the above directions using the flatter side of the disc.
Once the cupcakes have cooled completely pipe a small mound of frosting in the center of the cupcake. Place a chocolate glitter topper, glitter side up, on the frosting mound and press to adhere and slightly squash the frosting. Viola, done.