"If you go out in the woods today, you’re sure of a big surprise." As a child, I was exposed to a variety of music. From classical music to gospel music, I had the opportunity to listen and learn from a plethora of genres. I still remember the first time I heard the song Teddy Bear's Picnic. My favorite version is a classic rendition sung by Anne Murray. The idea of children's stuffed animals from all over the globe coming together in the forest for a feast fascinated me. Every kid dreams of their toys having their own reality and coming to life. The thought became even more "realistic" to me at the age of 6 after watching a Teddy Bear Picnic cartoon movie.
As an adult, I strive to serve and heal my inner child. Every year that I remain on this earth, I further discover the important connection of music and my happiness. Teddy Bear's Picnic still holds a special place in my heart, because it allows my imagination to blossom and explore youthful expression. This idea and adolescent admiration is clearly very important to many others, since there is a national holiday to celebrate. Today is unofficially National Teddy Bear Picnic Day.
This year I finally remembered to mark this day on my calendar, so I could join in on the fun. There's no better way to commemorate today's holiday than with teddy bears and food. I decided to make some delicious Teddy Bear Picnic cupcakes.
These scrumptious treats are perfect to take to the park or eat at home. These cupcakes are as rich as the love between a child and their teddy bear. They are indulgent chocolatey cupcakes that are filled with a smooth, creamy peanut butter dulce de leche ganache. The cutie cakes are then topped with a peanut buttercream. They are further decorated with Kaleidoscope Sprinkles Eternal Sunshine Sprinkle Mix and chocolate peanut butter teddy bears.
I truly enjoyed making these cupcakes for today. I hope you get a chance to enjoy Teddy Bear Picnic Day with your loved ones. Save this recipe to make and share with your friends and family. That is what today is all about.
Please see the complete recipe and video below.
(Makes 12 cupcakes)
Ingredients ½ cup (1 stick) of butter, softened
1 cup granulated sugar
2 large eggs
1 tsp. of vanilla extract
1 cup of all purpose flour
1/2 cup cocoa powder
¾ tsp. baking powder
1/8 tsp. of salt
½ cup of buttermilk
¼ cup old coffee, reheated
Peanut Butter Dulce de Leche Ganache:
½ cup bittersweet chocolate
½ dulce de leche (See how to make your own here.)
¼ cup heavy cream (I used plant based cream)
2 tbsp. peanut butter powder*
1 cup unsalted butter, at room temperature
4 cups confectioners’ sugar
¼ cup heavy cream (I used plant based cream)
¼ cup (4 tbsp.) peanut butter powder*
1 ½ tsp. vanilla extract
¼ tsp. salt
Chocolate peanut butter candies, for decoration (optional)
*for those with a peanut allergy, you can easily substitute almond flour for the same measurements. If using almond flour, I would add ½ tsp. of almond extract to your buttercream for more flavor.
Make the ganache:
For the Ganache, using a double boiler on low/ medium heat, add chocolate chips and dulce de leche. Once chocolate begins to melt slowly stir in heavy cream and peanut butter powder. Continue to stir everything together until shiny and smooth. Remove ganache from heat and place in the refrigerator. Allow ganache to cool.
For the cupcakes:
Place cupcake liners in cupcake pan. In a medium sized bowl, combine together flour, cocoa powder, baking powder and salt. Set aside. Using a stand mixture, cream butter and sugar in a large bowl for approximately 10 minutes. Add eggs one at a time to the creamed mixture. Add vanilla extract.
Add ⅓ of the flour mixture. Mix until combined. Add half of the buttercream. Repeat this process, beginning and ending with flour. Add reheated coffee to the mixture. Mix until completely combined, be careful not to over mix.
Using ice cream scoop place batter into muffin tins. Bake at 350 degrees for 18-20 minutes or until tester comes out clean. Place on baking rack. Let cupcakes cool completely.
For buttercream, in a large bowl, or stand mixer, whisk together butter. Slowly add confectioner’s sugar using mixer on low speed until frosting is smooth. Add heavy cream. Add peanut butter powder. Add vanilla extract. Add salt. Whisk frosting on medium-high speed until everything is combined and frosting is light and fluffy.
Once cupcakes have completely cooled, using rounded part of pipping tip cut center out of cupcakes. Spoon or pipe ganache into the center of each cupcake. Pipe buttercream frosting on top of each cupcake.
Decor cupcakes with Kaleidoscope Sprinkles Eternal Sunshine Sprinkle Mix, fondant picnic blankets and chocolate peanut butter candies.
Devour and enjoy!