Wednesday, April 24, 2013

Black Forest Cupcakes Recipe from Contempo Cafe (Disney's Contemporary Resort)

What's better than a chocolate cupcake?
How about a chocolate cupcake
that's been stuffed with cherry pie filling,
topped with whipped buttercream frosting
and finished off with a chocolate-covered cherry?
Only Disney could create something so delicious!
And now you can make a batch of your own
following this easy recipe (and video).
Black Forest Cupcakes from Contempo Cafe
*makes 10 jumbo-size (or 20 regular-size) cupcakes
10 jumbo-size chocolate cupcakes (or 20 regular-size)
1 can cherry pie filling
1 bottle Smucker's Magic Shell Ice Cream Topping
10 maraschino cherries, with stems
Whipped Buttercream Frosting (recipe below)
Bake cupcakes according to package or recipe directions. Let cool overnight or at least 4-5 hrs.
Drain the maraschino cherries (1 for each cupcake). Place on plate and set in freezer for at least 30 minutes.
Take a sharp knife and cut a circle 1/2 inch away from edge of cupcake. Rotate all the way around and carefully pop out the center of the cupcake. You should have a 1-2 inch pit. Save the removed divit (center of cupcake), you will need it again later. (It's best to watch the video on how I do this. Click the link at the bottom of this post.)
Fill the cupcake hole with 1-2 tablespoons of the cherry pie filling. Top with the cupcake divit you removed earlier, but place it flat side down so that the peak if facing upwards.
Take the frozen cherries from the freezer. Pour some Magic Shell into a shallow dish. Working fast, dip the cherries, one at a time, into the chocolate and rotate to coat all sides. Replace on the plate. Do this for all cherries and then return to freezer.
Take a styrofoam plate or wax paper-lined dish and pour a thin layer of Magic Shell directly onto it. Place this in the freezer as well to harden for 10 minutes. Remove from freezer and pop off of plate (or wax paper). It should be in one piece. Cut into random size shards with a sharp knife. Set those in a bowl and return to freezer until ready to use.
Make buttercream frosting (recipe below).
Using the bag, squeeze out the frosting in a swirl, starting at the base of the cupcake all the way up, covering the peak. Do this for all cupcakes.
Take some of the chocolate shards and place them around the bottom layer of the cupcake (as shown in the photo).
Finally, place one of the chocolate-covered cherries on the very top of the cupcake and lightly press down to secure.** That's it! Your done! Time to enjoy. :)
**NOTE: These cupcakes should be kept refrigerated.
Whipped Buttercream Frosting Recipe
1/2 cup (1 stick) butter, softened to room temperature
1 cup vegetable shortening
1 teaspoon vanilla extract
2 lbs (32 ounces) powdered sugar
8 tablespoons milk
In an electric mixer, blend softened butter, shortening and vanilla until creamy. Pour in the powdered sugar, 1-2 cups at a time, blending well after each. The frosting will become crumbly and hard to mix after the last of the sugar has been added. Pour in the milk and mix on medium-high until the frosting is whipped and creamy.
Take a pastry bag or a gallon-size freezer bag and set it inside a coffee mug. Fold the edges back around the mug. Spoon the frosting into the bag and then remove bag from mug and twist the top to create a pastry/cake decorating bag. Snip off 1/2 inch from one corner with a pair of kitchen scissors. Now follow directions above for how to frost cupcakes.

Watch how to make this recipe on
The Disney Diner's YouTube Channel.
Click below to view now.
Thanks for watching!!!


Wednesday, April 17, 2013

Check out the newest trailer for Disney's 'Lone Ranger' starring Johnny Depp & Armie Hammer

Disney has released the newest trailer for this summer's sure-to-be blockbuster 'Lone Ranger' starring Johnny Depp and Armie Hammer. The film is directed by Gore Verbinski and produced by Jerry Bruckheimer, the same team that brought you Disney's 'Pirates of the Caribbean'.

Releases in theaters July 3, 2013.

Monday, April 8, 2013

Cauldron Cakes Recipe from The Wizarding World of Harry Potter at Universal Studios

Cauldron Cakes are chocolate cupcakes that have been dipped in chocolate,
filled with chocolate mousse, topped with chocolate fudge frosting,
and then garnished with white chocolate.
They are the perfect treat for both
Harry Potter fans and chocolate lovers alike!
You can find these delicious cupcakes at Honeydukes in
The Wizarding World of Harry Potter at Universal Studios
and now you can make them in your own home following this easy recipe.


*makes 20-24

20-24 chocolate cupcakes (from a cake mix or your own recipe)
1 (3.4 ounce) box of chocolate instant pudding mix (or use Angel Delight if in the UK)
1 1/2 cups whole milk
1 (8 ounce) tub whipped topping (Cool Whip)
1 (16 ounce) bag chocolate chips or Wilton Cocoa Candy Melts
1 tablespoon vegetable shortening or oil
1 tub pre-made chocolate fudge frosting
white chocolate candy bar or vanilla almond bark


Bake cupcakes according to package directions or follow recipe. Let cool at least 4 hours or overnight. Set aside.

Mix box of pudding mix with milk. Set in fridge for 5-10 minutes to set. Pour into a large bowl with whipped topping and stir well to combine. Place in freezer for 15 minutes to chill.

Using a sharp knife, cut a circle in the top center of each cupcake. Pop out the divit and discard (or give to the kids to eat). Do this for each cupcake. The hole is where the filling will be poured in later.

Melt chocolate chips (or Candy Melts) with tablespoon of vegetable shortening in chocolate melting pot (or in saucepan on stovetop, or in microwave-safe bowl). Pour some of the chocolate into a candy decorating bottle or Ziploc freezer bag and cut off a tiny corner.

Dip the bottom half of each cupcake into the pot of melted chocolate and place on a wax paper-lined baking sheet. With the candy bottle (or freezer bag), squeeze 3 dots of chocolate around the bottom of the cupcakes, these are the cauldron feet. Also, squeeze a horseshoe shape onto the wax paper to be the cauldron handle. Make several layers so that it will be thick and sturdy. Set in freezer for 10 minutes until chocolate is set.

Remove cupcakes from wax paper and place on plate. Fill a Ziploc freezer bag with the chocolate fudge frosting and cut off a 1/2 inch from one corner. Squeeze a thick line around the top of the cupcake for the cauldron rim. Do not fill the center hole.

Take a second freezer bag and fill with the mousse mixture. Cut off a corner. Fill each center hole with the mousse, stopping just above the rim.

Take a chocolate handle and carefully insert it into the top of the cupcake.

Shave some of the white chocolate with a vegetable/potato peeler and garnish the tops of the mousse filling.

That's it! You're done!



Harry Potter Hot & Cold Butterbeer Recipes

Butterbeer Cupcakes Recipe

Wednesday, April 3, 2013

Disney Announces 'Finding Dory' (Sequel to 'Finding Nemo') Coming November 2015

In case you haven't heard, yesterday Disney officially announced the long-awaited sequel to 'Finding Nemo'. And no one could be more happier about the news than Ellen DeGeneres, the voice of everyone's favorite absent-minded fish - Dory. She's been campaigning for a continuation to the story for many years, as her TV talk-show followers can attest to. 

In a statement made following the announcement, she said, "I have waited for this day for a long, long, long, long, long, long time." She went on to joke, "I'm not mad it took this long. I know the people at Pixar were busy creating 'Toy Story 16'. But the time they took was worth it. The script is fantastic. And it has everything I loved about the first one. It's got a lot of heart, it's really funny, and the best part is - it's got a lot more Dory."

The sequel will be set in California and many of our favorite characters will be returning, like the Tank Gang, and of course, Marlin and Nemo.

The animated feature will be directed by Andrew Stanton (A Bug's Life, Finding Nemo, Wall-E) and is set to release in theaters November 25, 2015. So until then, we'll have to "just keep swimming". ;)