Woodstock Banana Pudding Filled Chocolate Cupcakes

My husband was the biggest Snoopy/Peanut fan when he was little. I mean I wasn’t personally there to see this but I’ve got pictures for proof. He had this cute little stuffed Snoopy that he carried around with him and you can literally find this Snoopy is like 90% of the photos I have of him as a kid.

So I just knew that when they announced that the Peanuts Movie was coming out soon that we’d have to go see it. I mean I loved Snoopy and the Peanuts Gang when I was growing up but I didn’t have quite the same attachment that my husband had. However, I did have a Snoopy snow cone maker and I loved that thing! haha. I’ll have to see if I can find a photo of my husband and Snoopy for y’all!

Also since you know I’m all about “celebrating with food”, cupcakes needed to happen!

Now I would have done Snoopy cupcakes but there are 11 of us bloggers posting about the Peanuts Movie today from our little group and we each got to pick a character. Snoopy was already picked so I went with Woodstock…Snoopy’s favorite little bird! Actually I may like Woodstock better than Snoopy haha. Shhh don’t tell though.

These Woodstock cupcakes are made using the “Frozen Buttercream Transfer Method” that I absolutely love. I used this for Kendra’s Minnie Mouse Cake, for a snowman cake, for Thomas’ 30th Birthday cake and Alyssa’s Owl cake! I mean I’m sure I’ve used it for more cakes but you get the point. It’s my favorite way to decorate cakes because I can’t draw at all haha.

So first you’re going to need to print 2 of the Woodstock templates.

Tint 1/2 cup to 1 cup of white icing with the yellow for Woodstock. 

Tint a a few spoonfuls of white icing black or use Wilton Black Icing Tube
fitted with a #5 tip for the outline. 

Trace the black outlines of Woodstock onto the wax paper with the black icing.

Remove from the freezer and fill in the woodstock heads with yellow icing. Place back into the freezer for 24-48 hours.

When it’s time to assemble these cupcakes you’re going to want to cut a plug from the top center of each cooled cupcake and fill the hole with banana pudding. Plug it back with the piece of cupcake you removed. 

Then, remove the Frozen Butter Cream Woodstocks from the freezer, working VERY QUICKLY, peel each Woodstock from the wax paper and place one on top of 12 of the cupcakes.

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Woodstock Banana Pudding Filled Chocolate Cupcakes  

By: Angie Barrett – BigBearsWife.com

11/6/15    

                                                                          (Click to Print)

For Icing Cupcakes and Woodstocks
(ICING TRANSFER NEEDED 24-48 HOURS TO FREEZE)

4-8 cups of Butter Cream Icing – Homemade or Store bought (depending on how much frosting you want on each cupcake)
Yellow Food Color
Black Food Color OR Wilton Black Icing Tube
fitted with a #5 tip
Wax paper
Woodstock Template

Ingredients for Cupcakes 

2 cups flour

2 cups sugar

3/4 cup Hershey’s Special Dark Cocoa Powder

2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1 cup milk

1 cup vegetable oil

1 teaspoons vanilla

1 cup boiling water

Green Cupcake Liners

You’ll also need 2 cup banana pudding (homemade or store bought)
(You DON’T need the crust or topping if you make the homemade version)

(I like store bought Banana cream pudding mix for these)

Directions 

For Icing and Woodstocks:
(ICING TRANSFER NEEDED 24-48 HOURS TO FREEZE)

FROZEN BUTTER CREAM TRANSFER METHOD:

Print 2 of the Woodstock templates. 

Lay the Woodstock Templates on a baking sheet (or two baking sheets) and tape a piece of wax paper on top of them. 

Tint 1/2 cup to 1 cup of white icing with the yellow for Woodstock. 

Tint a a few spoonfuls of white icing black or use Wilton Black Icing Tube
fitted with a #5 tip for the outline. 

Trace the black outlines of woodstock onto the wax paper with the black icing.

Place baking sheet and outlines into the freezer for 15 minutes.

Remove from the freezer and fill in the woodstock heads with yellow icing. Place back into the freezer for 24-48 hours.

For Cupcakes:

Pre-heat the oven to 300F. 

In a large bowl, mix together the flour, sugar, baking soda, salt and coco powder. (I do this in my stand mixer). 

Next add in the eggs, milk and oil. Mix Well. Stir in the vanilla. Carefully mix in the boiling water. The batter with be “watery”.

Pour batter into cupcake liners that have been placed into a cupcake tray. 

Bake in a pre-heated oven at 300F for 30 minutes or until done. 

Let cool. 

Assemble: 

Cut a plug from the top center of each cooled cupcake. Fill the hole with banana pudding plug it back with the piece of cupcake you removed. 

Frost the cupcakes. I used a M1 star tip for these. 

Remove the Frozen Butter Cream Woodstock from the freezer, working VERY QUICKLY, peel each Woodstock from the wax paper and place one on top of 12 of the cupcakes. 

On the other 12, cupcakes, leave them plain or draw music notes onto them. 

Makes 24 cupcakes

Find more Peanuts Movie Treats and Crafts below!!!