I know that I just did one in my “They Should Make This at Disney” series, but when I came across this one, I couldn’t help myself.  I had to make it. I found the recipe that inspired this dish on Pinterest…

Because Pinterest is the single greatest time wasting website of all time… And then I adapted it to be more Disney.

Creme Brulee is one of those Disney dessert staples that people obsess over.

I’ve seem creme brulee crawls on various food blogs, people pleading on forums for the location of the most insanely delicious creme brulee, people mourning the retirement of a creme brulee from various restaurants…

The Disney creme brulee is practically a dining institution.  Just a quick Google search and I’ve found 21 different creme brulee offerings from around the World.  I have to admit, it’s

I don’t even think I need to talk up the Disney cupcake. I mean, seriously, everybody knows that Disney does the best cupcakes in the world.

My inspiration was Le Cellier… If Le Cellier went the route of Be Our Guest and served high-end cupcakes.  My favorite creme brulee on property has to be the maple version at Le Cellier, so it seemed only natural (for me at least) to blend that with a cupcake.

Granted, Le Cellier doesn’t use creme brulee mix, but hey… I’ve never made the stuff before. I’ve got to start somewhere, and I don’t feel courageous enough to try a creme brulee from scratch yet.

To say these came out stunning is an absolute understatement. They were pretty easy to make, the result was so gorgeous to look at, and the taste was out-of-this-world. This is, for sure, the grown up version of cupcakes that I dare say cupcake haters may even like.

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I have to admit, I came so, so, so close to garnishing this with a piece of brown sugar bacon… But I decided against it. However, if I were to do it over again (and who am I kidding, I totally will), I’d add the bacon.

I think that would make this such an incredible, unique, dessert that it’d be impossible to not be addicted to. And the next time I make it, I’m going to overfill the creme brulee part a bit.

When I broiled the tops to get that nice, crunchy topping, the tops of the cupcake got very browned. Surprisingly, it didn’t taste burned at all, but it made the crystallization process a bit touchy for my taste…

This is one of those occasions where I wished I had a culinary torch.

May I also say, I was really pumped that I am finally able to use my amazingly awesome cupcake accessories. My Dad got me a cupcake corer for Christmas and I’ve been dying to use it, but I haven’t had a chance to make anything where I’d use it.

Considering that cupcakes are one of my favorite things ever and I used to make them pretty much every week, I lay the blame for this pretty squarely on the fact that I’m trying to diet and train for the Wine and Dine Half Marathon.

I’m fairly sure that even the most liberal of runner’s diets don’t include cupcakes.

~~~~  °o°  ~~~~

Maple Creme Brulee Cupcakes

Original recipe by The Disney Chef


  •  3/4 cup butter, room temperature
  •   1 1/2 cup granulated sugar
  •   3 eggs
  •   2 teaspoons baking powder
  •   1/4 teaspoon salt
  •   2 teaspoons vanilla
  •   2 3/4 cups flour
  •   1 1/3 cup milk
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Creme Brulee

  •   2 cups milk
  •   2 cups whipping cream
  •   4-6 teaspoons maple extract
  •   2 3.7 ounce boxes creme brulee mix

Preheat oven to 350.

Beat together butter and sugar until well incorporated. Add eggs, one at a time, blending well after each addition. Add baking powder, salt and vanilla.

Add in milk and flour, alternating between the two to ensure batter doesn’t become too watery or too tough/dry. Pour mixture into lined muffin tins, filling each muffin liner 2/3 to 3/4 full.

Bake for 24-27 minutes or until the cupcakes are slightly browned and the tops are slightly firm. Allow to cool in muffin tin for 10 minutes, then remove to wire rack to cool another 30 minutes.

Using a cupcake corer or spoon, scoop out the center of the cupcakes, leaving about a half-inch on all sides and the bottom of the cupcake. Set aside.

In a saucepan, combine milk, whipping cream, and maple extract (amount to taste). Whisk in creme brulee mix ONLY (not sugar topping) and warm mixture just to boiling.

When mixture begins to thicken, quickly spoon into hollowed centers of cupcakes. Fill them to the top, if not very slightly over (mixture will sink as it cools) so that the creme brulee is contained in the hollowed center, but not spilling down the top.

Allow to cool at room temperature about an hour. Refrigerate another hour, if desired.

Preheat broiler. Top cupcakes with the sugar mixture from the creme brulee mix and allow to broil about 4 minutes, or until mixture has hardened and caramelized, but not burned. Serve.

Store leftovers in fridge.

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