Thor Viking Cupcake
The new Thor movie, Thor: Ragnarok, is coming out in theaters on November 3, 2017 so I created a Thor Viking Cupcake to celebrate. I have really enjoyed the Marvel super hero movies and Thor is one of my favorites. I particularly enjoy the brotherly banter between Thor and Loki and from the previews, it looks like there should be plenty of that to enjoy in this movie as well.
The inspiration for the Thor Viking Cupcake comes from a special cupcake created to celebrate Epcot’s 35th Anniversary and was available at the Kringla Bakeri og Kafe. It is a vanilla cupcake with chocolate cream filling and topped with a blue and white buttercream. It also has puff pastry sugar horns for the Viking helmet horns.
I recommend making the cake first and while that is baking, prepare the puff pastry sugar horns and the filling. Mix together the ingredients using your mixer and spoon cake mix into cupcake pan that has been prepared with cupcake liners. Let cake cool completely on cooling rack before filling and frosting.
Prepare your ice cream cones that will be used to wrap the puff pastry around by covering in foil. Using defrosted puff pastry, roll the pastry until it is thin, and all the folded lines are incorporated. Using a pizza cutter, cut strips from the puff pastry about ½ inch thick. Starting at the top of the cone, wrap the pastry down the cone making sure to overlap about halfway. At the end of the strip of pastry, dab water on the end and press to the pastry cone to help it stick. Using a pastry brush, brush water over the entire cone and sprinkle with coarse sugar. Repeat with all remaining ice cream cones.
This chocolate cream filling is super easy, rich and delicious. It’s like fudge before adding the whipping cream. To make the chocolate cream filling, combine your ingredients in a saucepan and whisk until thickened. Remove from the heat and whisk in the butter and chocolate until completely melted. Let cool. Whip the cream and sugar together and whisk into the chocolate mixture once it is completely cooled. Put in the refrigerator until you are ready to use.
Once the cake is cooled, you can begin assembling the cupcakes. Prepare your frosting by mixing all ingredients together in your mixer. Divide the frosting into two bowls and tint one with blue food coloring. Put the blue frosting into a decorating bag. Put the white frosting into a separate decorating bag. Fit a decorating tip in a third decorating bag. Cut the ends off the white and blue frosting and feed them both into the decorating bag with the tip. Set aside until ready to frost.
Remove the center of the cake with a knife and spoon in the chocolate cream filling. Next you will pipe the frosting over the cake and filling using the prepared decorating bag. Last you will place the horns on the sides of the cupcake using some frosting to ensure they stay in place.
Thor Viking Cupcake Recipe
- 1½ cups cake flour
- 1 cup sugar
- 1½ tsp baking powder
- ½ tsp salt
- 6 tbsp. butter, at room temperature
- ½ cup milk
- 3 large eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract, optional
- 1 tablespoon lemon juice, optional; for flavor
Chocolate Cream Filling
- 2 tbsp. cornstarch
- ½ cup sugar
- ½ cup water
- 1 tbsp. butter
- 2 oz. semi-sweet chocolate
- 1 cup whipping cream
- 2 tbsp. powdered sugar
Vanilla Buttercream Frosting
- 7½ cups confectioner's sugar
- ½ cup butter
- 7 tbsp. milk, plus more as needed
- 2 tsp. vanilla extract
- ¼ tsp salt
- Blue food coloring
Puff Pastry Viking Horns
- 1 sheet frozen Puff pastry, thawed
- ½ cup coarse sugar
- Sugar ice cream cones (pointed ends)
- Preheat the oven to 350°F. Line muffin pan with cupcake liners.
- Stir together the flour, sugar, baking powder, and salt in a medium-sized mixing bowl.
- Cut the butter into pats, and add it to the bowl. Mix at low speed until the mixture is evenly crumbly.
- In a small bowl or measuring cup, whisk together the milk, eggs, vanilla, and almond.
- Add half the milk/egg mixture to the flour in the bowl. Beat just to combine, then add the remaining milk/egg mixture, beating just to combine.
- Stir in the lemon juice.
- Beat the batter at high speed for 15 seconds, to make sure everything is totally combined.
- Scoop the batter into the prepared pan.
- Bake the cake on your oven's middle rack for 35 to 38 minutes, until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven, and place it on a rack. After 10 to 15 minutes, move cupcakes to cooling rack. Let the cake cool completely before frosting.
Chocolate Cream Filling
- Combine cornstarch, sugar and water in a small saucepan, stirring well. Cook over medium heat, whisking constantly, until thickened. Remove from heat, add butter and chocolate, whisk until completely melted and combined, should be very smooth. Let cool.
- Whip the cream until somewhat stiff, add the powdered sugar when the cream is close to done.
- Add the chocolate to the whipped cream and whip together.
- Makes 2 cups filling.
Vanilla Buttercream Frosting
- Mix all ingredients together until smooth.
- Putting it all together
- Divide frosting into two bowls. Tint one bowl blue.
- Spoon white frosting into a decorating bag. Spoon blue frosting into a second decorating bag.
- Fit the decorating tip into a third decorating bag. Cut the ends off both the white and blue frosting bags and feed both into the bag fitted with the decorating tip.
- Pipe the frosting onto the top of the filled cupcakes.
- Put a little frosting onto one the horns and place on both sides of the cupcake so the cake looks like a Viking helmet.
- Best served the day you make the cupcakes.
Chocolate Cream Filling adapted from Southern Living Cookbook. Frosting adapted from Williams Sonoma.
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