Napoleon "Dynamite" Cupcake Recipe
Prep time
Cook time
Total time
You will need piping bags, 1 large decorating tip, parchment paper, cupcake liners, and rainbow sprinkles. Make sure to SIFT your confectioners sugar.
Recipe type: Dessert
Serves: 12
  • 12 Vanilla Cupcakes (use your favorite recipe) cooled to room temperature
  • Strawberry Frosting:
  • 16oz (1lb) Strawberries
  • 3.5 Cups Confectioners Sugar (Sifted)
  • 1lb (2 sticks) Salted Butter - Room Temp.
  • 1 Tsp Vanilla
  • Ganache:
  • 6oz Semi-sweet Chocolate
  • ⅔ Cup - Heavy Whipping Cream
  • Piped Chocolate Designs
  • 6oz of Milk Chocolate or Semi Sweet Chocolate
  1. Piped Chocolate Designs
  2. While waiting for your cupcakes to reach room temperature, temper your chocolate by melting ⅔ of your desired amount over a double boiler, stirring constantly until chocolate reaches 110-115 degrees.
  3. Remove from heat, and allow to cool by another 10/15 degrees.
  4. Add your remaining chocolate, and stir until incorporated/melted.
  5. Using a piping bag or baggie, pipe your designs onto parchment paper.
  6. Refrigerate until ready to use.
  7. Chocolate Ganache
  8. Bring cream to a boil.
  9. Pour over chocolate, and whisk until melted, smooth, and shiny.
  10. Once cooled, gently pour on top of room temperature cupcakes starting in the middle and working out to the edges.
  11. If working in a warm kitchen, pop the cupcakes into the fridge to allow ganache to set before frosting.
  12. Strawberry Frosting
  13. Puree 1lb of strawberries. (We suggest pitting them/cutting around the core.)
  14. Over medium heat, bring strawberry puree to a boil, stirring constantly, and reduce by half. Adjust heat lower if necessary.
  15. Once reduced, set aside and allow to cool.
  16. Beat butter until soft and smooth.
  17. Add in 1 cup of confectioners sugar, and continue to beat.
  18. Add in 2 TBSP of your cooled strawberry puree and the vanilla. Continue to beat until incorporated.
  19. Add in another 2 TBSP of strawberry puree, and another cup of confectioners sugar.
  20. Finally, add in the remaining confectioners sugar, and 2 TBSP of strawberry puree, and continue to beat until fully mixed. If necessary, store your frosting in a plastic dish in the fridge until ready to use.
  21. When ready, using a piping bag with a large decoration tip, pipe two layers of frosting on top of the chocolate ganache.
  22. Decoration
  23. Top frosting with rainbow sprinkles, and chocolate piped design.
  24. If tempered properly the chocolate shouldn't melt, however if you're worried the cupcakes will keep in the fridge for several hours before it's time to serve.
Recipe by Exploring Food & Drink in D.C. at