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Chocolate Dirt Cupcakes

By Paula Deen


Difficulty: Easy

Prep time: 25 minutes

Cook time: 1 hour

Servings: 36 cupcakes



  • 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


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.