Chocolate Dirt Cupcakes
By Paula Deen
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Difficulty: Easy
Prep time: 25 minutes
Cook time: 1 hour
Servings: 36 cupcakes
Ingredients
- 8 oz sour cream
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup strong brewed coffee
- 1 cup vegetable oil
- 3 large eggs
- 3 1/4 cups divided sugar
- 1 cup heavy whipping cream
- 5 (1 oz) squares unsweetened chocolate
- 10 tablespoons butter
- 1 cup confectioner's sugar
- 30 to 40 cream-filled chocolate sandwich cookies
- 36 gummy worms
Directions
For the cupcake:
Preheat oven to 350 °F. Line 3 cupcake pans with cupcake liners.
In a large bowl, combine sour cream, vanilla, flour, 2 1/4 cups sugar, cocoa, baking powder, soda, salt, coffee, oil and eggs. Beat at medium speed with an electric mixer until smooth. Pour into cupcake liners about 2/3 full. Bake for 16 to 18 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
For the frosting:
In a medium saucepan, combine 1 cup sugar and cream. Bring to a boil over medium-high heat; reduce heat, and simmer for 6 minutes, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in confectioner’s sugar. Let mixture cool until it reaches a spreadable consistency, then top cooled cupcakes with frosting.
For the topping:
Place cookies into a resealable plastic bag. Crush cookies with hands to make a “dirt” consistency. Sprinkle frosting with cookie crumbs, top with gummy worm and enjoy.
