Cat in the Hat Cupcakes
Inside: Inspired by the Dr. Seuss classic, these quirky Cat in the Hat Cupcakes are sure to be a hit with young readers!
Cat in the Hat Cupcakes
Dr. Seuss Day is coming up, so we wanted to do something to celebrate. I think just about every kid grows up learning to read with those classic stories (myself included!)
These red, white, and blue cupcakes are inspired by perhaps the most famous Dr. Seuss book of all, The Cat in the Hat.
They’re super cute, piled high with goodies, and just the right amount of quirky! We love them!
–Stacey
Cat in the Hat Cupcakes Ingredients & Supply List
Cupcake Ingredients
- 1 box of french vanilla cake mix
- 3 eggs
- 1/2 C (1 stick) of softened unsalted sweet cream butter
- 1 C whole milk
- 1TBSP pure vanilla bean paste
Frosting Ingredients
- 1 cup unsalted sweet cream butter, softened
- 2 1/2 cups powder sugar
- 1 teaspoon vanilla extract
- 3-5 tablespoons heavy whipping cream
- Sky Blue gel food coloring
Chocolate Covered Oreos Ingredients
- 24 Double Stuffed Oreo
- 1 bag of Ghirardelli White chocolate melting wafers
Red Striped Marshmallows Ingredients
- 1 bag of regular sized marshmallows
- 1 bag of red candy melts
- 2-3 Tablespoons coconut oil
Kitchen Supplies Used to Make This Recipe
- Cupcake pan
- Red cupcake liners
- Plastic piping bag with star tip
- Cookie sheet fitted with parchment paper or non-stick silicone baking mat
How to make Cat in the Hat Cupcakes
We broke the recipe into sections for each component so it would be easier to follow.
To make your cupcakes:
Preheat oven to 350°F and prepare your cupcake pan with cupcake liners.
In a standing mixer, combine the cake mix, butter, milk, and vanilla bean pasta and mix until a smooth batter forms.
Scoop batter into the cupcake liners, about 3/4 of the way full.
Bake for 21 minutes at 350°F, then remove from oven and allow to cool.
To make your blue frosting:
Using a standing mixer, combine all ingredients except the food coloring into the bowl and mix on medium speed.
If your frosting looks powdery, simply add another tablespoon of heavy whipping cream. Mix until you achieve a smooth, creamy consistency, and stiff peaks form.
Mix in a few drops of the blue gel coloring until you have a bright blue frosting.
Scoop frosting into plastic piping bag and set aside.
To make your chocolate covered Oreos:
Using a double boiler, melt the white chocolate. Stir until smooth.
Dip each Oreo into chocolate, turning with a fork until completely coated. Allow excess chocolate to drip back into bowl, then place Oreo on cookie sheet fitted with parchment paper or silicone baking mat to dry.
Allow Oreos to completely set.
To make your red striped marshmallows:
Melt red chocolate using double boiler or microwave. Stir in coconut oil to slightly thin out the red chocolate.
Dip the top 1/4th of each marshmallow into the melted red candy, allowing excess to drip back into bowl. Place on cookie sheet to dry.
Repeat this step with all marshmallows.
Once this layer of red chocolate has completely hardened on the marshmallows, flip them over and dip the bottom 1/4th.
Place each striped marshmallow on top of a chocolate covered Oreo, using the still-wet side of the marshmallow to adhere to the cookie.
Repeat until you’ve made “hats” with all marshmallows and cookies. Allow to dry completely.
Put it all together:
While “hats” dry, frost your cupcakes with the blue frosting you made earlier. We use a star tip on our piping bag.
Gently place a “hat” one top of each frosted Cat in the Hat cupcake.
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Ingredients
- 1 box of french vanilla cake mix
- 3 eggs
- 1/2 C (1 stick) of softened unsalted sweet cream butter
- 1 C whole milk
- 1TBSP pure vanilla bean paste
- 1 cup unsalted sweet cream butter, softened
- 2 1/2 cups powder sugar
- 1 teaspoon vanilla extract
- 3-5 tablespoons heavy whipping cream
- Sky Blue gel food coloring
- 24 Double Stuffed Oreo
- 1 bag of Ghirardelli White chocolate melting wafers
- 1 bag of regular sized marshmallows
- 1 bag of red candy melts
- 2-3 Tablespoons coconut oil
Instructions
- Preheat oven to 350°F and prepare your cupcake pan with cupcake liners.
- In a standing mixer, combine the cake mix, butter, milk, and vanilla bean pasta and mix until a smooth batter forms.
- Scoop batter into the cupcake liners, about 3/4 of the way full.
- Bake for 21 minutes at 350°F, then remove from oven and allow to cool.
- Using a standing mixer, combine all ingredients except the food coloring into the bowl and mix on medium speed.
- If your frosting looks powdery, simply add another tablespoon of heavy whipping cream. Mix until you achieve a smooth, creamy consistency, and stiff peaks form.
- Mix in a few drops of the blue gel coloring until you have a bright blue frosting.
- Scoop frosting into plastic piping bag and set aside.
- Using a double boiler, melt the white chocolate. Stir until smooth.
- Dip each Oreo into chocolate, turning with a fork until completely coated. Allow excess chocolate to drip back into bowl, then place Oreo on cookie sheet fitted with parchment paper to dry.
- Allow Oreos to completely set.
- Melt red chocolate using double boiler or microwave. Stir in coconut oil to slightly thin out the red chocolate.
- Dip the top 1/4th of each marshmallow into the melted red candy, allowing excess to drip back into bowl. Place on cookie sheet to dry.
- Repeat this step with all marshmallows.
- Once this layer of red chocolate has completely hardened on the marshmallows, flip them over and dip the bottom 1/4th.
- Place each striped marshmallow on top of a chocolate covered Oreo, using the still-wet side of the marshmallow to adhere to the cookie.
- Repeat until you've made "hats" with all marshmallows and cookies. Allow to dry completely.
- While "hats" dry, frost your cupcakes with the blue frosting you made earlier. We use a star tip on our piping bag.
- Gently place a "hat" one top of each frosted Cat in the Hat cupcake.
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