Again I needed a yummy dessert and I went directly to Paula Deen. Everything she makes is delish and these cupcakes were no exception! I wanted to try something new and these looked great for my friend Allison's birthday celebration. This recipe will be fun with kids too because they can decorate them with the gummy worms and oreo crumbles.
Paula Deen
Makes 36
Ingredients
Cupcake:
8 ounces sour cream
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/4 cups sugar
2 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
Chocolate Fudge Frosting:
1 cup sugar
1 cup heavy whipping cream
5 (1-ounce) squares unsweetened chocolate
10 tablespoons butter
1 cup confectioners' sugar
Topping:
30 to 40 chocolate sandwich cookies ( I used double stuffed)
36 gummy worms
Directions
For cupcakes:
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 confectioners' sugar. Let mixture cool until it reaches a spreadable consistency, then top cooled cupcakes with frosting .
For the topping:
Place the 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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