Description
Moist chocolate cupcakes topped with speckled frosting, cookie-crumb soil, and gummy worms.
Ingredients
Scale
- 1 cup (125 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1/3 cup (28 g) unsweetened cocoa powder
- 1 tsp (4 g) baking soda
- 1/2 tsp (3 g) fine salt
- 1 large egg (50 g without shell)
- 1/2 cup (120 ml) buttermilk
- 1/3 cup (80 ml) neutral oil
- 1 tsp (5 ml) vanilla extract
- 1/2 cup (120 ml) hot coffee or water
- 1 cup (227 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar
- 2 tsp (10 ml) vanilla extract
- 2 tbsp (30 ml) heavy cream
- 10 chocolate sandwich cookies (about 114 g), divided
- 12 gummy worms (about 96 g)
Instructions
- Heat the oven to 350°F (175°C). Line a 12-cavity muffin pan with black paper liners.
- Whisk the flour, sugar, cocoa, baking soda, and salt in a large bowl.
- Whisk in the egg, buttermilk, oil, and vanilla. Slowly add the hot coffee and mix until smooth; the batter will be fluid.
- Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 17–20 minutes, until the tops spring back. Cool completely.
- Pulse six sandwich cookies into very fine crumbs. Beat the butter until creamy, add the powdered sugar gradually, then beat in vanilla, cream, and the fine crumbs.
- Crush the remaining four cookies into coarse soil. Pipe one low frosting swirl on each cupcake and cover the top with coarse crumbs.
- Add one curved gummy worm to each cupcake shortly before serving.
Notes
If the room is warm, chill the frosted cupcakes for 15 minutes before adding the cookie soil.