Squishy Monster Mochi Cupcakes

Meet Squishy Monster: a vanilla cake with a kawaii Nutella mochi on top!


  • 215 grams flour
  • 1 1/2 teaspoon baking powder
  • 132 grams sugar
  • 187 milliliters milk
  • 65 milliliters oil
  • 60 grams butter
  • 1 tablespoon yogurt
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 drop sky blue americolor food dye
  • 1 drop green americolor food dye
  • Mochi
  • 124 grams sweet rice flour {not regular rice flour, see notes)
  • 4 tb sugar
  • 1 cup of cold water
  • Dusting of wheat/corn starch/sweet rice flour
  • 1 - 2 drops pink food gel (can use any colour you like!)
  • 1 cup Nutella
  • Black food safe pen
  • 1 teaspoon strawberry essence
  • Chocolate Ganache
  • 200 grams white choc
  • 100 milliliters cream (35 percent fat content)
  • 1 drop deep pink Americolor food dye
  • Frosting
  • 1/2 batch fluffy vanilla buttercream frosting
  • 2 drops yellow food dye


  1. Mochi
  2. Start off by adding your nutella to a piping or zip lock bag. Snip a the end off to create a hole and pipe 1 inch mounds of nutella onto a prep-prepared baking tray lined with baking paper. Kind of like the pop emoji. Chill them in the freezer while you move onto making the mocha.
  3. In a bowl, whisk together the rice flour and sugar.
  4. Slowly pour in the cold water, strawberry essence and pink food dye and whisk until smoothly combined.
  5. Cover with plastic wrap, leaving space for steam to escape and microwave for 11/2 minutes.
  6. Unwrap and work the dough with the back of a wooden spoon. Smash and stretch the dough until it gets thick, sticky, and cohesive.
  7. Cover again and microwave for another 11/2 minutes.
  8. Unwrap and stretch/beat the dough again for about 3-5 minutes.
  9. On a surface dusted with wheat/corn starch or sweet rice flour, roll the dough into a long log shape. Cut into 8 equal pieces. Flatten each piece, tuck a piece of Nutella poop into the center and pinch to seal.
  10. To take the cuteness to the next level use a food safe pen to draw little cute faces on them. Use your imagination and come up with different unique characters!
  11. Ganache
  12. Add the chocolate and cream to a microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until mixture is smooth. Add pink food dye and mix until well combined. Transfer to a squeeze bottle or zip lock bag and allow to cool.
  13. Cupcakes
  14. Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  15. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  16. Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  17. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Add the blue and green food dye and continue mixing for 1 min. Scrape down the bowl and mix for another 20 seconds.
  18. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  19. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  20. Fit the end of a piping bag with a round tip and frost a bulb of yellow frosting on top. Drizzle some pink ganache around the sides and finish off by placing your cute mocha on top.