The Grey Stuff Stuffed CupcakesThe Grey Stuff Stuffed Cupcakes

You guys, have no idea how excited I am about the new The Beauty and the Beast movie. I’ve been waiting for ages for the release day and it’s finally here! I’ve made these gorgeous and absolutely delicious The Grey Stuff Stuffed Cupcakes to celebrate it. Please note the emphasis in Absolutely delicious… You have no idea!

The Grey Stuff Stuffed Cupcakes

The Grey Stuff Stuffed Cupcakes

You see, back in 1991 I was completely obsessed with The Beauty and The Beast. I have everything decorated with it. My whole bedroom was themed. My school stuff, toys, clothes. Seriously! It was an obsession and I think my parents even got a little worried. LOL. This obsession lasted a few years. I can only compare it with Frozen. The kind of trend that doesn’t really fade quickly. Although I always loved every single Disney movie for many years The Beauty and the Beast has a special spot in my heart.

After watching the teasers and trailers I got to realise, this new movie is like a re-make but with living people. Seems SO identical in story and characters that makes my heart race. I’m absolutely crazy about it and I’m counting minutes for tomorrow.

In my opinion there is no better way to celebrate exciting moments than with some delicious cupcakes. I’ve made these in two flavours but with one mouthwatering filling… Cookies n’ cream! Try the Grey stuff, it’s delicious! Don’t believe me, ask the dishes! This was actually my bestie’s idea, Thanks Dana!

The frosting is my number one favorite. I’ve never really loved buttercream, it’s perfect for piping and looks gorgeous but the taste is way too buttery and let’s face it… it has way too much fat. This frosting is silky, creamy, holds perfectly for days and tastes SO good. The best part it’s crazy easy to make, only two ingredients. Yes… You heard that right. But if you are a huge fan of buttercream, it works perfect here too!

So, it’s time for the recipe to make these “The Grey Stuff Stuffed Cupcakes”

Ingredients

  • Cake mix { yellow and chocolate + ingredients listed in the box}
  • 600 gr White chocolate {better if it’s specially for melting. Avoid chips}
  • 300 gr Heavy cream {no less than 33% fat}
  • Food colouring
  • Sprinkles optional.
  • 10 Oreos.

Directions

For best results I suggest making the frosting the day before you plan on decorating the cupcakes. This frosting is basically a whipped white chocolate ganache.

Measure your heavy cream in grams so I definitely suggest using a scale for this. Also measure your white chocolate and leave it in a bowl.

In a small saucepan pour your heavy creamed bring JUST to a boil, when you see first bubbles on the edges, remove from heat.

Pour the heated cream over the chocolate. Make sure it covers all the white chocolate and let it sit for a couple minutes.

Then stir the cream and chocolate until it’s all melted, smooth and incorporated. If for some reason you see some pieces of chocolate that didn’t melt, give it a few shots in the microwave on low power 10 seconds at a time until it’s all melted and smooth.

The mixture will turn yellow and that’s normal, it will lighten as it cools and then will lighten even more after wiping it.

Place a piece of plastic film on top of the ganache making sure it touches the ganache to avoid skin to be formed. Let it come to room temperature or over night. It doesn’t require fridge at this point.

Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside {2 if making 24}.

Prepare cake mix according to directions and If you want to make only a few cupcakes, you can get only yellow cake mix, prepare it according to box directions, divide it in 2 batches and add 4 to 5 tbsp of cocoa powder and 3 extra tbsp of milk to one half.

Bake according to box directions.

Once your ganache is cool, whip it up with a hand mixer on medium-high speed. Whip to JUST until it lightens and increase in volume. Don’t whip more than 2 to 3 min because the ganache tends to get grainy and even separate.

Prepare 3 small bowls.

In one, pour about 3 to 4 spoonfuls of the frosting

The rest of the frosting dive in 2.

Crush the oreos with a food processor so it gets really, really fine crumbs and add it to the first bowl with less frosting. Mix it together with a spatula with soft motions. Put it in a piping bag with or without tip. This is your Grey Stuff! Yummmm!

The other two just add colouring food, one yellow, the other blue and mix until you get the desired shade. Put then in piping bags with your favourite tips in them. Set in the fridge for a few minutes.

In the meantime, using an apple corer gently hollow out the center of each cupcake, not going through the whole depth of the cupcake.

Pipe your cookies n’ cream frosting in each hole and put back the very top piece of each center.

Take your frosting from the fridge and pipe with blue frosting your chocolate cupcakes and with yellow frosting your vanilla cupcakes.

Decorate with sprinkles if desire.

Serve and celebrate!

The Grey Stuff Stuffed Cupcakes
Author: 
Recipe type: Dessert
Cuisine: Traditional
Prep time: 
Cook time: 
Total time: 
Serves: 12-24
 
Ingredients
  • Cake mix { yellow and chocolate + ingredients listed in the box}
  • 600 gr White chocolate {better if it’s specially for melting. Avoid chips}
  • 300 gr Heavy cream {no less than 33% fat}
  • 1 tsp Vanilla
  • Food colouring
  • Sprinkles optional.
  • 10 Oreos.
Instructions
  1. For best results I suggest making the frosting the day before you plan on decorating the cupcakes. This frosting is basically a whipped white chocolate ganache.
  2. Measure your heavy cream in grams so I definitely suggest using a scale for this. Also measure your white chocolate and leave it in a bowl.
  3. In a small saucepan pour your heavy creamed bring JUST to a boil, when you see first bubbles on the edges, remove from heat.
  4. Pour the heated cream over the chocolate. Make sure it covers all the white chocolate and let it sit for a couple minutes.
  5. Then stir the cream and chocolate until it’s all melted, smooth and incorporated. If for some reason you see some pieces of chocolate that didn’t melt, give it a few shots in the microwave on low power 10 seconds at a time until it’s all melted and smooth.
  6. The mixture will turn yellow and that’s normal, it will lighten as it cools and then will lighten even more after wiping it.
  7. Place a piece of plastic film on top of the ganache making sure it touches the ganache to avoid skin to be formed. Let it come to room temperature or over night. It doesn’t require fridge at this point.
  8. Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside {2 if making 24}.
  9. Prepare cake mix according to directions and If you want to make only a few cupcakes, you can get only yellow cake mix, prepare it according to box directions, divide it in 2 batches and add 4 to 5 tbsp of cocoa powder and 3 extra tbsp of milk to one half.
  10. Bake according to box directions.
  11. Once your ganache is cool, whip it up with a hand mixer on medium-high speed. Whip to JUST until it lightens and increase in volume add vanilla while whipping. Don’t whip more than 2 to 3 min because the ganache tends to get grainy and even separate.
  12. Prepare 3 small bowls.
  13. In one, pour about 3 to 4 spoonfuls of the frosting
  14. The rest of the frosting dive in 2.
  15. Crush the oreos with a food processor so it gets really, really fine crumbs and add it to the first bowl with less frosting. Mix it together with a spatula with soft motions. Put it in a piping bag with or without tip. This is your Grey Stuff! Yummmm!
  16. The other two just add colouring food, one yellow, the other blue and mix until you get the desired shade. Put then in piping bags with your favourite tips in them. Set in the fridge for a few minutes.
  17. In the meantime, using an apple corer gently hollow out the center of each cupcake, not going through the whole depth of the cupcake.
  18. Pipe your cookies n’ cream frosting in each hole and put back the very top piece of each center.
  19. Take your frosting from the fridge and pipe with blue frosting your chocolate cupcakes and with yellow frosting your vanilla cupcakes.
  20. Decorate with sprinkles if desire.
  21. Serve and celebrate!

These cupcakes holds perfectly for a few hours in high temperatures and up to 3 days in the fridge.

What do you think? Aren’t you excited as well!

I’m so super excited… Hope you like this idea and make some gorgeously delicious cupcakes for your family!

If you want more ideas to celebrate this beautiful story, check these out!

 

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