Dragon Cupcake Cake
A themed treat for the most magical celebration! Dragon Cupcake Cake is a creative take on a familiar dessert. Cupcakes are arranged in the shape of a dragon and decorated with frosting. This improvised cake is convenient to eat - everyone gets an individual portion.
Updated : 31 July, 2025
Easy
About 45 min.
Ingredients
Cupcakes
160 grams
Wheat flour
50 grams
Cocoa
160 grams
Sugar
110 grams
Butter
110 grams
Milk
2
Eggs
1 teaspoon
Vanilla sugar
1 teaspoon
Baking powder
0.5 teaspoon
Baking soda
to taste
Salt
Filling
150 grams
Frozen cherries
70 grams
Sugar
16 grams
Cornstarch
Cream
450 grams
Curd cheese
75 grams
Heavy cream
75 grams
Powdered sugar
3 grams
Food coloring
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
All cupcake ingredients should be at the same room temperature. Take butter and eggs out of the fridge ahead of time. I used alkalized cocoa, which is darker, but regular cocoa works too. Preheat the oven to 356°F (180°C).
Step 2
In a bowl, sift in the flour and cocoa to break up lumps and make the mixture uniform. Add baking powder, baking soda, and salt. Mix everything together well.
Step 3
Beat soft butter with granulated and vanilla sugar until fluffy using a mixer. You can substitute vanilla sugar with vanilla extract.
Step 4
While continuing to beat, add eggs one at a time. It's easier if you crack them into a separate bowl first. Mix until combined. The mixture may separate - don’t worry, it will become smooth once the warm milk is added.
Step 5
Begin alternating additions of the dry ingredients and warm (not hot) milk. Start with 1/3 of the dry mix and 1/3 of the milk. Mix on low speed. Continue in thirds until all is incorporated. The result should be a smooth, pourable batter.
Step 6
Transfer the batter to a piping bag for easier filling, or use a spoon. Use sturdy cupcake liners that don’t need a pan. For the Dragon shape, dark-colored liners work best. Fill each liner 2/3 full.
Step 7
Bake in the preheated oven at 356°F (180°C) for 20-25 minutes. Exact time depends on your oven. Check doneness with a toothpick. Cool completely.
Step 8
While baking, prepare the filling. You can use fresh or frozen pitted cherries. No need to thaw if using frozen.
Step 9
Place cherries in a saucepan. Mix starch with sugar and add to the cherries. Stir and cook over low heat until thickened.
Step 10
Pour the filling into a bowl and cover with plastic wrap directly on the surface to prevent a skin. Let it cool completely.
Step 11
Before decorating, prepare the frosting. Use heavy cream (at least 33% fat) and soft cheese like Cremette or Violette. Use powdered sugar (not granulated). Chill cream and cheese beforehand.
Step 12
Beat the cream cheese, cream, and powdered sugar with a mixer until smooth. Stir once more with a spatula. Transfer to a piping bag fitted with a closed star tip.
Step 13
Cut a small hole in the center of each cupcake using the back of a piping nozzle. If cupcakes are too tall, trim the tops. Fill the center with cherry filling.
Step 14
Arrange cupcakes in a dragon shape. Pipe flat rosettes of frosting on each. Fill gaps with frosting. Color remaining white frosting and use various tips to decorate like a dragon.
Step 15
Serve the cupcake cake. Enjoy!