Bonjour! It is with deepest pride and greatest pleasure that we welcome you today with a delicious “Be Our Guest Triple Chocolate Cupcake”!
If you have ever been to Be Our Guest, you probably had this tasty cupcake during your visit and if you haven’t try it yet don’t worry! D23 shared the recipe so you can recreate it at home and surprise your family with a sweet treat.
Just follow these instructions and have fun baking!
BE OUR GUEST TRIPLE CHOCOLATE CUPCAKE
- 3/4 cup unsweetened cocoa powder
- 3/4 cup of all purpose flour
- 1/2 tsp of baking powder
- 1/4 tsp of salt
- 3/4 cup (1 1/2 sticks) of unsalted butter at room temperature
- 1 cup of sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup of sour cream
- 1 cup of water
- 1/2 cup of sugar
- 2 cups of heavy cream
- 8 oz of semisweet or bittersweet chocolate chopped
- 1/4 cup of espresso
- 4 large egg yolks
- 3 tbsp of sugar
- 12 oz (about 1 1/2 cups) of chopped bittersweet chocolate
- 1 cup of heavy cream
- Preheat oven to 350F. Line a 12 cup muffin tin with paper liners and set aside.
- Sift cocoa, flour, baking powder, and salt into a medium bowl, then set aside. Combine butter and sugar in a large bowl, beat with electric mixer until light and fluffy. Add eggs one at a time, beating until each is completely incorporated before adding the next. Beat in vanilla extract.
- With mixer on low speed, alternately add flour mixture and sour cream, beginning and ending with flour.
- Pour batter into cups, filling each 3/4 full. Bake for about 22 to 25 minutes or until a toothpick inserted in center comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
For Simple Syrup
- Combine water and sugar in a small saucepan over high heat and bring to boil, stirring to dissolve sugar.
- Remove from heat and cool completely.
For Chocolate Mousse
- Heat 3/4 cup cream in a small saucepan until hot. Whisk together egg yolks and sugar, in a medium bowl until well combined. Then add hot cream to egg yolk mixture in a slow stream, whisking until combined.
- Transfer mixture to the saucepan and cool over medium-low heat, stirring constantly, until it thickens slightly, about 4 to 5 minutes. Pour custard through a fine-mesh sieve into a large bowl; stir in espresso.
- Melt chocolate in a double boiler or a bowl set over a pan of simmering water, stirring frequently until melted. Whisk chocolate into egg yolk mixture until smooth. Refrigerate until very cold.
- Beat remaining 1 1/4 cups of cream in a medium bowl with an electric mixer until medium-stiff peaks form.
- Whisk 1/4 of whipped cream into chocolate custard to lighten mixture, then fold in remaining cream gently until completely incorporated combined but still light.
For Chocolate Ganache
- Place chocolate in a medium heat-safe bowl.
- Heat cream in a small saucepan until hot (do not boil). Pour cream over chocolate and stir until chocolate melts.
- Set aside to cool to room temperature.
- Cut out centers of cupcakes using a paring knife held at a 45 degree angle, cutting in a circle to create a cone shape. Remove cupcake centers and set aside.
- Brush top of cupcakes with simple syrup or spoon it over top to heavily moisten.
- Fill cupcake centers with chocolate mousse. Place cut out cupcake center on top of chocolate mousse, with point of cupcake center facing up. (You can refrigerate any remaining mousse, tightly covered, up to 3 to 4 days).
- Pipe chocolate ganache on top of cupcake starting at the outer edges, slowly moving in and up to the top.
Enjoy while you watch Beaty and the Beast on Disney Plus!
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