Beauty and the Beast: The Master’s Cupcake

Beauty and the Beast: The Master’s Cupcake with Grey Stuff Recipe

Be our guest
Be our guest
Put our service to the test
Tie your napkin ’round your neck, cherie
And we provide the rest
Soup du jour
Hot hors d’oeuvres
Why, we only live to serve
Try the grey stuff, it’s delicious
Don’t believe me? Ask the dishes
They can sing
They can dance
After all, Miss, this is France

BEAUTY AND THE BEAST

Beauty and the Beast: The Master’s Cupcake with Grey Stuff Recipe

While the grey stuff is pretty delicious on it’s own, it’s really amazing on this chocolate cake recipe I found from Baking Illustrated.  The idea from this came for the Disney World restaurant, Be Our Guest, called The Master’s Cupcake which is described as chocolate spongecake topped with Lumiere’s special “grey stuff”.  Find the recipe for the grey stuff on this blog to use along side with recipe for chocolate cupcakes.

If you really want to pile on the grey stuff, cut a whole in the center of the cupcake once it has cooled.  Fill the center with the grey stuff and top it off as usual.  Please enjoy!

Beauty and the Beast: The Master's Cupcake

Beauty and the Beast: The Master's Cupcake with the Grey Stuff inspired by the restaurant, Be Out Guest, from the Disney movie, Beauty and the Beast

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 12 cupcakes

Ingredients Method Notes

Ingredients

  

• 2 oz unsweetened chocolate finely chopped
• 2 tbsp cocoa powder
• 1/2 cup boiling water
• 1 stick unsalted butter room temperature
• 3/4 cup brown sugar (5oz/ 142g)
• 2 whole eggs room temperature
• 3/4 cup cake flour sifted
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup sour cream
• chocolate pearls as needed

Method

 

Chocolate Cake Batter

1. Preheat your oven to 350F. Line a 12 cup muffin tin with cupcake liners.
2. Melt the unsweetened chocolate in a microwave or double boiler. Combine the melted chocolate with the cocoa powder and hot water and mix until combined. Set aside.
3. In a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar until well combined and pale yellow. Add the eggs one at a time on medium speed. Stop the mixer to give the bowl a good scrape before continuing on.
4. Add the chocolate mixture and mix on medium speed until combined. Scrape the bottom of the bowl with a rubber spatula again to ensure it's well mixed.
5. Combine the dries and add half it to the mixer on medium low speed. Add the sour cream and mix. Add the rest of the dries and mix just until combined.

Baking

1. Bake the cupcakes at 350F for 20 minutes or until it springs back to the touch or a toothpick comes out clean when inserted. Let it cool to room temperature before pipping on the grey stuff.

Notes

Find the recipe for the grey stuff here.