Adorable Miffy Cupcakes to fit the Miffy 2nd Birthday Cake I made before.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

Cake

Miffy Chocolate Toppers

  • 50-100 grams of Dark Chocolate*
  • 80-160 grams of Milk of Light Brown Chocolate*
  • 20-40 grams of White Chocolate*
  • 20-40 grams of Pink Chocolate*
  • 20-40 grams of Yellow Chocolate*
  • 5-10 grams of Green Chocolate*
  • 5-10 grams of Blue Chocolate*
  • 5-10 grams of Red/Orange Chocolate*

*It all depends on how thick you make the chocolate.

Instead of using coloured chocolate or candy melts you could mix white chocolate with food colouring powder.

Tools

What you'll need

  • Miffy Template
  • Heat Proof Bowl
  • Silicone Spatula
  • Small or Barbecue Skewers
  • 1 Cutting Board, A4 Size
  • Acetate Sheet
  • Palette Knife
  • Cake Board (25 cm)
  • Whisk Attachment(s)
  • Electric Mixer
  • Big Mixing Bowl
  • 1 or more (Disposable) Piping bag(s)

Method

I do NOT temper my chocolate in this recipe, if you prefer to temper your chocolate you could use the method described in this recipe or search online for other methods.

Method

  1. Put your template on a cutting board and tape it down. Cover it with the acetate sheet and tape this down at the back of the cutting board.
  2. Melt the dark chocolate, either au bain-marie or in the microwave, and use a skewer to outline the Miffy and friends designs.
  3. Let this harden in the refrigerator.
  4. Repeat for each colour needed and let the chocolate harden.
  5. Add chocolate spikes, so you can stick the chocolate into the cupcakes later and let harden again.
  6. Whip up the whipping cream with vanilla extract to stiff peaks.
  7. Spread the whipped cream onto the cupcakes and dip these in sprinkles.
  8. Stick the chocolates into the top of each cupcake.

AVO has existed for 14 years this month and I'm happy to help celebrate! Are you an AVO fan or do you find Tomoya adorable? These cupcakes are a cute treat for any gathering.

This is one of my many recipes that have also been shared on AVO Magazine. Find more Japan related recipes, reviews, interviews and much more on their website.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.

Ingredients

Cupcakes

Tomoya chocolates

  • 20 grams of Dark Chocolate
  • 10 grams of Pink Chocolate*
  • 100 grams of White Chocolate

OR

AVO Logo chocolates

  • 15 grams of Dark Chocolate**
  • 80 grams of White Chocolate**

*Use purple food colouring, gel or powder, to colour the buttercream to the shade you desire.
**Instead you could mix white chocolate with pink food colouring powder.
***Switch these proportions around if you want white letters and a dark background.

This recipe makes 12 cupcakes. The amount of chocolate per design is enough for 12 chocolates of that design. Either pick one of the chocolates designs, make half of each or make a double batch of cupcakes.

Tools

What you'll need

  • Tomoya Template and/or AVO Logo Template
  • Heat Proof Bowl
  • Silicone Spatula
  • Scissors
  • Small or Barbecue Skewers
  • 2 Cutting Boards, A4 Size
  • Baking Paper or Acetate*
  • 3 (Disposable) Piping bag
  • Bread or Palette Knife
  • Optional: 1 Small Piping nozzle, Wilton tip 2*
  • Optional: Small Boiling Pot**

*The Acetate should be at least 8 centimetres high.
**The opening of the nozzle should be a little smaller than the thickness of the lines on the template.
***Only necessary if you choose to melt the chocolate au bain-marie. Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.

Method

I do NOT temper my chocolate in this recipe, if you prefer to temper your chocolate you could use the method described in this recipe or search online for other methods.

Microwave Method

  1. Put your template on a cutting board and tape it down. Cover it with baking paper or acetate and tape this down at the back of the cutting board.
  2. Break your dark chocolate into small pieces, place it into the heat proof bowl. NOTE: Use white chocolate if you want to create the AVO Logo with white letters.
  3. Heat this in the microwave for short intervals of time and stir gently in between, until the dark chocolate has completely melted.
  4. Put the dark chocolate in a piping bag and cut off a small corner. NOTE: Or use a piping tip.
  5. Trace the outline of the design with the melted dark chocolate, piping it slowly.
  6. Once you're done put the cutting boards in the refrigerator until the chocolate has fully hardened.
  7. Repeat steps 1 through 4 for the colour you want to fill in next. For the Tomoya design you'll need to fill in the pink parts next, then white.
  8. Fill in the parts with the right colours, use a skewer to spread it out well.
  9. Refrigerate in between each colour.
  10. Once all the colour has been filled in and hardened, carefully remove the chocolate from the cutting boards and use as you'd like.

Au Bain-Marie Method

  1. Put your template on a cutting board and tape it down. Cover it with baking paper or acetate and tape this down at the back of the cutting board.
  2. Break your chocolate into small pieces, place it into the heat proof bowl. NOTE: Use white chocolate if you want to create the AVO Logo with white letters.
  3. Place the heat proof bowl on top of a boiling pot* that has a layer of water in it, on the stove and let the dark chocolate melt. Stir gently occasionally until the dark chocolate has completely melted.
  4. Put the dark chocolate in a piping bag and cut off a small corner. NOTE: Or use a piping tip.
  5. Trace the outline of the design with the melted dark chocolate, piping it slowly.
  6. Once you're done put the cutting boards in the refrigerator until the chocolate has fully hardened.
  7. Repeat steps 1 through 4 for the colour you want to fill in next. For the Tomoya design you'll need to fill in the pink parts next, then white.
  8. Fill in the parts with the right colours, use a skewer to spread it out well.
  9. Refrigerate in between each colour.
  10. Once all the colour has been filled in and hardened, carefully remove the chocolate from the cutting boards and use as you'd like.

*Make sure your bowl fits on top of the boiling pot without touching the water in the pot, otherwise your chocolate could easily burn.

Decorating

  1. Put some purple buttercream on each cupcake. Add enough so you'll be able to create a flat top and still have some overhang.
  2. Create a flat top, using a bread or palette knife, and smooth out the sides as well.
  3. Add the decorative chocolates on top.

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