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Frog Cupcakes

If you want to make some frog cupcakes, you’ve come to the right spot! These adorable cupcakes are made with moist chocolate cupcakes and homemade vanilla buttercream.

Now chocolate might not be the first flavor you’d think of when it comes to frog cupcakes, but in my mind it makes perfect sense! These are inspired on the chocolate frogs in Harry Potter.

For some reason that was the only flavor that came to mind. Also, this is my favorite cupcake recipe, so I think it’s a win-win situation for everyone!

image of an adorable buttercream frog cupcake

Let’s Make these Frog Cupcakes Together!

Let’s walk through each step of these frog cupcakes to make sure they turn out as amazing as possible! I’ve also share a video tutorial below.

Step #1: The Green Buttercream Base

Pipe the darker green frosting on top of each cupcake using the piping bag with the larger round tip. Smooth using a small offset spatula or acetate sheet.

image of a frog cupcake being frosted and decorated with buttercream frosting

Step #2: Add the Frog’s Tummy

Use the lighter green buttercream to pipe a small green circle at the bottom of the cupcake to look like the frog’s tummy. Smooth using a small offset spatula or acetate sheet.

image of a frog cupcake being frosted and decorated with buttercream frosting

Step #3: Pipe on the Frog’s Arms and Legs

Use the darker green frosting with the smaller piping tip to add the frog’s arms and legs.

Pipe two arms over the tummy, and add hind legs on both sides of the cupcake.

Pipe 3 small dots under each arm and leg to look like the frog’s toes.

image of a frog cupcake being frosted and decorated with buttercream frosting

Step #4: Add the Frog’s Little Face

Use the black fondant to cut out 1 cm circles to make the frogs eyes, small v shaped lines to make the mouth, and tiny circles for the frog’s nostrils. I like to use small circle cutters, but you can also roll out small balls by hand and flatten them.

Roll out small, 1/2 cm balls with the pink fondant to make the frog’s cheeks.

If desired, roll out tiny white balls with the white fondant and press them on top of the black circles to give the frog’s eyes a little bit more dimension.

Add the fondant facial features onto each cupcake and enjoy!

Substitutions and Swaps – Chocolate Cupcakes

Now that we’ve covered how to make these frog cupcakes, let’s talk about the ingredients!!

This recipe use quite a few ingredients and I know you might not have all of them on hand.

Or if you have food allergies or restrictions, I’ve got you covered. Below are some swaps and substitutions that you can make.

image of chocolate cupcake batter being scooped into a cupcake liner
  • Chocolate Chips – You can use milk, dark or semi-sweet chocolate to make these chocolate cupcakes! Just be sure it’s a good quality chocolate so it will melt down smoothly.
  • Instant Espresso or Coffee – You can also use 3/4 cup of strong brewed coffee in place of the hot water and instant espresso to make the cupcake batter, or you can omit the instant espresso if you dislike the taste of coffee.
  • All Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten free flour blend or cake flour if that’s all you have on hand.
  • Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar as it will change the texture of these cupcakes.
  • Vegetable Oil – You can use any flavorless oil in this recipe. Canola or sunflower oil would work great!
  • Large Eggs – If you have an egg allergy you can use 2 flaxseed eggs instead or a vegan egg replacer like this made by Bob’s Red Mill.
  • Vinegar – This recipe needs a bit of vinegar because it uses baking soda as a leavening agent. The vinegar activates the baking soda and helps the cupcakes rise. You can use white or apple cider vinegar.
  • Vanilla Extract – Vanilla extract helps enhance the chocolate flavor in these cupcakes, but you can use any extract you want like almond or coconut, or omit it all together.

Substitutions and Swaps – Buttercream Frosting

  • Unsalted Butter – If you only have salted butter on hand you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
  • Heavy Cream – Whipping cream, coconut cream or alternative milk (soy, almond, oat, coconut) will work fine in this frosting recipe if that’s what you have on hand.
  • Vanilla Extract – Other extracts can also be used in place of the vanilla extract. Feel free to use coconut extracthazelnut extract or even pistachio extract.

Tips for Making the Best Frog Cupcakes

  • Ingredients at room temp mix together better. Be sure you set out any cold ingredients ahead of time.
  • Be sure to properly measure your flour (spoon into the cup measure then level) or use a kitchen scale to measure your dry ingredients.
  • Mix your cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
  • Use a large cookie scoop to easily fill your cupcake liners. It also makes sure your cupcakes end up being the same height.
  • Seal off the top of each of your piping bags with a rubber band to prevent any frosting from seeping out the top of the bag and make the piping bags easier to use.
  • Use gel food coloring to color your green buttercream! It allows you to get a vibrant color without throwing off the consistency of the frosting.
image of an adorable buttercream frog cupcake

Making these Frog Cupcakes in Advance & Storing Them

You can make these cupcakes in advance! Frosted cupcakes can sit out overnight at room temperature or be stored for up to 5 days if stored in an airtight container. However, like all baked goods these cupcakes taste best when they’re freshly baked!

These cupcakes can also last up to a month in the freezer. If you plan to freeze them, I suggest waiting to frost them until they’re thawed.

You can also make your buttercream ahead of time or save any leftovers. The buttercream frosting will last in the fridge for up to a month.

Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again. You can also store buttercream in piping bags in the fridge. I find they keep their consistency well in piping bags and don’t require any mixing after they’ve thawed.

However, like all baked goods these cupcakes taste best when they’re freshly baked!

Let Me Know What You Think

If you make these frog cupcakes, I’d love to hear what think of them! Please leave a rating below.

Also please tag me @chelsweets! Use the #chelsweets so that I can see your amazing creations on social media.

Other Recipes You Might Like:

Yield: 12 cupcakes

Frog Cupcakes

image of an adorable buttercream frog cupcake

Want to make some adorable frog cupcakes? These moist chocolate cupcakes are decorated with buttercream and are just as cute as they are delicious.

Prep Time 15 minutes
Cook Time 18 minutes
Additional Time 30 minutes
Total Time 1 hour 3 minutes

Ingredients

Chocolate Cupcakes

  • 3/4 cup hot water (180g)
  • 1 1/2 tsp instant espresso or coffee (3g)
  • 1/3 cup milk or dark chocolate chips, melted (60g)
  • 1/3 cup black cocoa powder (30g)
  • 2 large eggs, room temperature (114g)
  • 1/3 cup vegetable oil (75g)
  • 1 tsp vanilla extract (4g)
  • 1 tsp white vinegar (4g)
  • 3/4 cup all-purpose flour (98g)
  • 3/4 cup granulated sugar (150g)
  • 1/2 tsp baking soda (3g)
  • 1/2 tsp salt (2g)

Buttercream Frosting

  • 1 cup (or 2 sticks) unsalted butter, room temperature (226g)
  • 1 tsp vanilla extract (4g)
  • 1/4 tsp salt (2g)
  • 3 cups powdered sugar (375g)
  • 1 Tbsp heavy cream (15g)
  • Green gel food coloring

Additional Tools / Equipment

Instructions

Chocolate Cupcake Recipe:

  1. Preheat oven to 350°F / 175 C. Line a muffin pan with cupcake liners and set aside.
  2. Pour 3/4 cup of hot water into a large bowl. Mix in 1 1/2 tsp of coffee or espresso powder, and stir lightly until dissolved.
  3. Add 1/3 cup melted chocolate chips and 1/3 cup of black cocoa powder. Whisk together until the ingredients are fully combined.
  4. Whisk 2 large eggs, 1/3 cup vegetable oil, 1 tsp vanilla extract and 1 tsp vinegar into the cocoa mixture.
  5. Sift the dry ingredients (3/4 cup flour, 3/4 cup sugar, 1/2 tsp baking soda and 1/2 tsp salt) into chocolate espresso mixture, and whisk until just combined. The batter will be thin, but that’s how it’s supposed to be.
  6. Fill cupcake liners 3/4 full, and bake for about 18 minutes, or until a toothpick comes out with a few moist crumbs.
  7. Allow cupcakes to cool in pans for 10 minutes, then remove and place on a wire rack to finish cooling. Or if you're in a rush, place in the freezer for 15 minutes to accelerate the cooling process.

Green Vanilla Buttercream

  1. Beat 1 cup of room temperature butter on a medium speed for 30 seconds with a hand mixer or stand mixer until smooth.
  2. Add in 1 tsp vanilla extract and 1/4 tsp salt. Mix on a medium-low speed until combined.
  3. Slowly mix in 3 cups of powdered sugar on a low speed. Half way through add in 1 Tbsp of heavy cream to make the frosting easier to mix.
  4. Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
  5. If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/2 cup of powdered sugar.
  6. Stir by hand with a rubber spatula to get the frosting SUPER smooth.
  7. Color the buttercream a light green shade with gel food coloring, and scoop 1/2 cup of frosting into a small piping bag fit with a round piping tip (like an Ateco 806) and set aside.
  8. Add more green gel food coloring to the remaining frosting to make it a deeper shade of green. Place 1/3 of the remaining frosting in a small piping bag fit with a small round piping tip (like a Wilton 5). Place the remaining frosting in a bag fit with a larger round piping tip like an Ateco 806.

Decorating these Frog Cupcakes

  1. Pipe the darker green frosting on top of each cupcake using the piping bag with the larger round tip. Smooth using a small offset spatula or acetate sheet.
  2. Use the lighter green buttercream to pipe a small green circle at the bottom of the cupcake to look like the frog's tummy. Smooth using a small offset spatula or acetate sheet.
  3. Use the darker green frosting with the smaller piping tip to add on the frog's arms and legs. Pipe two arms over the tummy, and add the hind legs to sides of the cupcake. Pipe 3 small dots under each arm and leg to look like the frog's toes.
  4. Use the black fondant to cut out 1 cm circles to make the frogs eyes, small v shaped lines to make the mouth, and tiny circles for the frog's nostrils. I like to use small circle cutters, but you can also roll out small balls by hand and flatten them.
  5. Roll out small, 1/2 cm balls with the pink fondant to make the frog's cheeks.
  6. If desired, roll out tiny balls with the white fondant and press them on top of the black circles to give the frog's eyes a little bit more dimension.
  7. Add the fondant facial features onto each cupcake and enjoy!

Notes

Making Mini Frog Cupcakes

If you want to make mini frog cupcakes, this recipe can be baked in mini muffin tins! It makes about 36 mini cupcakes, and they only need to bake for 9-10 minutes at 350 F / 175 C.

Tips for Making the Best Frog Cupcakes

  • Ingredients at room temp mix together better. Be sure you set out any cold ingredients ahead of time.
  • Properly measure your flour (spoon into the cup measure then level) or use a kitchen scale to measure your dry ingredients.
  • Mix your cupcake batter just until the ingredients are incorporated. This will ensure your cupcakes are tender and fluffy.
  • Use a large cookie scoop to easily fill your cupcake liners. It also makes sure your cupcakes end up being the same height.
  • Seal off the top of each of your piping bags with a rubber band to prevent any frosting from seeping out the top of the bag and make the piping bags easier to use.
  • Use gel food coloring to color your green buttercream! It allows you to get a vibrant color without throwing off the consistency of the frosting.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 319Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 39mgSodium 231mgCarbohydrates 52gFiber 1gSugar 43gProtein 3g

Vilinez Estevez

Monday 19th of July 2021

can I use regular unsweetened cocoa powder instead of black cocoa powder?

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