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Categories:
sugar flour cocoa baking soda baking powder salt coffee vegetable oil sour cream vanilla eggs heavy whipping cream sugar chocolate butter sugar chocolate wafers gummy worms
Viewed: 26 - Published at: 2 years agoIngredients
- 2 1/4 cups granulated sugar
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 cup strong brewed coffee
- 1 cup vegetable oil
- 8 ounces sour cream
- 1 tablespoon vanilla extract
- 3 large eggs
- 1 cup heavy whipping cream
- 1 cup granulated sugar
- Five 1-ounce squares unsweetened chocolate
- 10 tablespoons butter
- 1 cup confectioners' sugar
- 30 to 40 chocolate wafers or sandwich cookies
- 36 gummy worms
Method
- For the cupcakes: Preheat oven to 350 F. Line three 12-cup standard muffin tins with cupcake liners.
- In a large bowl, combine the granulated sugar, flour, cocoa powder, baking soda, baking powder, salt, coffee, oil, sour cream, vanilla and eggs.
- Beat at medium speed with an electric mixer until smooth.
- Pour into the cupcake liners, filling each about two-thirds full.
- Bake until a toothpick inserted in the center comes out clean, 16 to 18 minutes.
- Let cool in the tins for 10 minutes.
- Remove from the tins and let cool completely on wire racks.
- For the frosting: In a medium saucepan, combine the cream and granulated sugar.
- Bring to a boil over medium-high heat.
- Reduce the heat and simmer for 6 minutes, stirring frequently.
- Remove from the heat and add the chocolate and butter, stirring until melted and smooth.
- Let cool for 10 minutes.
- Whisk in the confectioners' sugar.
- Let the mixture cool until it reaches a spreadable consistency.
- Top the cooled cupcakes with the frosting.
- Makes 2 1/2 cups.
- For the topping: Place the cookies into a resealable plastic bag.
- Crush the cookies with your hands to make a "dirt" consistency.
- Sprinkle the frosting with cookie crumbs, top with a gummy worm and enjoy.
