Maleficent Inspired Dark Chocolate Cupcakes


“Maleficent” is a fan favorite. I know a lot of Main Streeters love her….. So here’s a fun cupcake recipe inspired for our favorite villain!

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Dark Chocolate Cake

Yields 24 cupcakes
1 cup unsweetened cocoa powder
1 1/2 cups all purpose flour
1 1/2 cups Baker’s sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup lukewarm coffee
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon vanilla paste

Preheat oven to 350 degrees. Line standard muffin tins with Wilton Black Wave Baking Cups; set aside. Stir together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl with a whisk. Add eggs, coffee, buttermilk, oil, and vanilla, and mix until smooth with an electric mixer, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

With a large cupcake scoop fill each paper cupcake liner about 2/3 full. Bake approximately 20 minutes or until a toothpick inserted into the middle comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Blackberry Filling

1/2 cup Baker’s sugar
2 tablespoons cornstarch
1/4 cup water
1 tablespoon butter
2 cups frozen blackberries
In a small bowl whisk together sugar, cornstarch and water until cornstarch is dissolved and mixture is smooth. Transfer to a small saucepan and place over medium heat. Add the butter and berries and bring to a boil stirring gently. Boil about 3 minutes or until thickened. Mixture will thicken further upon cooling.

Using a paring knife cut a cone out of center of cooled cupcakes. Fill with cooled blackberry filling.

Blackberry Buttercream

1 1/2 cups unsalted butter, softened
2/3 cup seedless blackerry preserves
2 1/2 cups powdered sugar, sifted
With an electric mixer, cream butter until smooth, about 3 minutes. Stir in preserves until combined. Sift in powdered sugar. Beat on low until combined, then on high until light and fluffy. Approximately 5 minutes.

Using a piping bag and a Wilton 2D tip pipe frosting onto cooled and filled cupcakes.


**Recipe from Sinister Sweet Shop**

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Michele Atwood is the Owner/Editor of The Main Street Mouse and it’s subsidiaries and author of the books “Moving to Main Street U.S.A.” “How Many Sleeps Till Disney?” and “How Many Sleeps Till Disneyland?” Michele also contributes Disney news to the Joe Kelley Morning Show on 107.3 WDBO in Orlando. She and her family made the move from Michigan to the Orlando area to pursue their Disney dreams. Michele is a life long Disney fan, and has two sons who have followed suit, each going on their first Disney trip before their first birthday’s. Part of the goal Michele has for The Main Street Mouse is not only to keep members informed, but to create somewhat of a Disney Family by relating to others through personal experiences and opinions. Also, Michele is making it a priority to share stories of inspiration and hope to other Disney Fans in an effort to share the Magic and hopefully make a difference in the lives of others. ~ I enjoy writing personal perspective blogs, doing TMSM Meet Ups for our readers, and keeping the constant interaction going with others, sharing the Disney Magic to people when they can’t be at their Happy Place.

Michele has 6671 posts and counting. See all posts by Michele


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