Rilakkuma Cupcakes

@under_baked

Rilakkuma Cupcakes Are you a Rilakkuma fan?! Don’t miss this cute design for a chocolatey Rilakkuma cupcakes. The head is a chocolate mousse dome and is topped over a moist chocolate cupcake. There’s no end to upgrading these cupcakes, for example: core out the center of the cupcake, drizzle it with syrup and pipe and filling of your choice. A smaller dome insert with a flavor of your choice, can be inserted into the larger chocolate mousse dome for added complex of flavors. . . #bakingaesthetics #baketok #cozybaking #rilakkumachan #cupcakesoftiktok #baking #fypp #cottagecoreaesthetic #cottagecorebaking #aestheticbaking

♬ only – ↷🎧 ⫶ ⌕ 4ever.s0ngs ❛ 🎤 ๋˖

I am not so sure whether it needs to be explained who, or what is Rilakkuma. However, I was really in the mood of making some cute cupcakes in his image. Chocolate Rilakkuma cupcakes topped with chocolate mousse domes. The face details are drawn with a little bit of melted chocolate, and the ears are actually small cookies (any recipe you have for chocolate cookies will work just fine).

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Rilakkuma Cupcakes

Equipment:

  • Standard Muffin Tin, 12 Holes, lined with cupcake liners.
  • Half Sphere Silicone Mold, 8 holes (6cm)

Recipe:

Chocolate Cupcakes:

IngredientAmount (g / units)
Softened Unsalted Butter (Room Temperature)80g
Vanilla Extract1/2 tsp
Eggs120g
White Granulated Sugar140g
Baking Powder1+1/2 tsps
Salt1/8 tsp
Milk45g
All Purpose Flour150g
Dutch Processed Cocoa Powder20g
Dark Chocolate Chips (50-60%)85g

Chocolate Mousse Domes:

IngredientAmount (g / units)
Milk Chocolate25g
Dark Chocolate (50-60%)35g
Milk60g
Dutch Processed Cocoa Powder3g
Powdered Gelatin1/2+1/8 tsps
Water10g
Heavy Cream (38%)110g
White Granulated Sugar10g
Vanilla Extract or Paste1/2 tsp

Decoration:

IngredientAmount (g / units)
Melted Dark Chocolate (for drawing the eyes and nose)15g
Melted White Chocolate (for drawing the nose)10g
Melted White Chocolate + little bit of Yello food coloring (for drawing the ears inside)10g
Small cookies 1.5cm in diameter, for the ears (use any chocolate cookies recipe you prefer)16 Cookies
Heavy Cream 38% (for decorating the border of the mousse domes)40g

Preparation and assembly instructions:

Mousse Domes:

  1. In a small bowl, mix the gelatin and water together well, and refrigerate until use.
  2. In a small saucepan, over low- medium heat, cook the milk chocolate, dark chocolate, milk and cocoa powder, while mixing constantly to a smooth mixture, then taking it off the heat. Pay attention not to bring the mixture to a boil, and ensure that it is completely smooth without any lumps.
  3. Microwave the gelatin mixture for about 10 seconds, and thoroughly mix to a clear liquid without any lumps.
  4. Add the bloomed gelatin mixture to the chocolate mixture and mix well and set to the side until it reaches a temperature of 30-34C.
  5. In a separate bowl, whip the heavy cream and sugar to soft peaks consistency cream.
  6. Fold the cream into the chocolate mixture in 3 parts. Transfer to a piping bag and pipe into the silicone mold. Freeze for at least 3 hours.

Chocolate Cupcakes:

  1. Preheat your oven to 185C (fan mode off), placing a baking rack at the lowest shelf inside your oven.
  2. In a bowl, using a handheld electric mixer or a standing mixer fitted with the paddle attachment, cream together the butter, sugar, salt and vanilla, on medium-high speed, until the mixture is light and airy (about 3-4 minutes).
  3. In a small bowl, whisk the eggs very well. Gradually add the eggs to the butter mixture (8-10 parts).
  4. Sift the dry ingredients over the butter mixture: flour, cocoa and baking powder, and fold them inside until 50% incorporated. Add in the milk and chocolate chips and fold into the batter until fully combined.
  5. Pour the batter to the holes of your prepared muffin tin (about 75g per cupcake). Take care not to fill the holes all the way through, just about 3/4 of the way (we will be slicing off the dome after the cupcakes are baked).
  6. Bake for 15 minutes. Cool down completely on top of a cooling rack.

Assembly:

  1. Using a serrated knife, cut the dome of each cupcake.
  2. Place a mousse dome on top of each cupcake.
  3. Pipe the face details, and stick the small cookies at the sides of the mousse dome (the ears).
  4. Pipe tiny cream pearls, around the mousse domes by using a plain round piping tip, 0.5cm in diameter.
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Rilakkuma Cupcakes קאפקייקס רילקומה

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Rilakkuma Cupcakes קאפקייקס רילקומה

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