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Chocolate Dirt Cupcakes Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
36 Servings
$ /Serving

Chocolate Dirt Cupcakes Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
36 Servings
$ /Serving

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 sugar, divided
  • 1 cup heavy whipping cream
  • 5 1-ounce squares unsweetened chocolate
  • 10 tablespoons butter
  • 1 cup confectioners' sugar
  • 30 cream-filled chocolate sandwich cookies (recommended, (up to 40)
  • 36 gummy worms

Preparation

For the cupcake:

 

Preheat oven to 350 degrees F. Line 3 cupcake pans with cupcake liners.

 

In a large bowl, combine all the ingredients. 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 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.

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Preparation

For the cupcake:

 

Preheat oven to 350 degrees F. Line 3 cupcake pans with cupcake liners.

 

In a large bowl, combine all the ingredients. 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 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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product