Dirt & Worm Cupcakes

This past weekend was my little step-nephews 6th birthday party. Last year, I made his different colored cupcakes to go with his pirate themed birthday, but this year, after looking through my cupcake book, he decided on dirt and worm cupcakes. I love gummy worms, so I was quite excited to be able to make them - mostly so that I would be able to eat the extra worms. When I turned on the oven Saturday night, I had an almost near catastrophe when it started smoking. I thought that the cleaning lady had done something to it, but instead of using convection oven I just used regular bake - crisis diverted. The cupcakes turned out great. It seemed like most of the kids enjoyed them, even though I threw away about ten half eaten ones. This probably had more to do with the fact that the kids had already eaten a snack and then pizza and juice then to do with not actually liking the cupcakes. The recipe was really easy to follow, although I did modify the icing a wee bit. I put in a whole stick of butter, because with all the powdered sugar, it was not creaming at all. I also simply added milk as I saw fit until it fit the consistency I was looking for. It didn't have a dark, rich, chocolate look to - lack of chocolate I guess - but it still tasted delicious. Chocolate cupcakes

• 1 ½ cups all-purpose flour
• ½ Dutch-Processed cocoa
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup butter
• 1 1/3 cups sugar
• 1 teaspoon vanilla
• 2 large eggs
• 1 cup milk

1. Preheat oven to 350 degrees

2. Whisk flour, cocoa, baking soda, and salt bowl – set aside

3. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy. Add sugar gradually, beating until light and fluffy. Beat in vanilla. Add eggs one at a time. Add the flour in four additions alternating with the milk. Begin and end with the flour addition. Continue to beat on low-medium speed after each addition.

4. Divide batter among cupcake wells (I got about 21, and some were even over flowing a little bit)

5. Bake for 22 minutes, or until toothpick inserted shows a few moist crumbs

6. Cool pans on racks for 5 minutes, then remove cupcakes from tin.

Fudge Frosting

• 1 stick butter at room temperature
• 4 cups confectioneres sugar – I used about 5 in the end
• 1/3 cup milk – just added as I needed
• 1 teaspoon vanilla
• 3 ounces unsweetened chocolate, melted and slightly cooled

1. In a large bowl, beat butter until creamy. Add sugar, 1 cup at a time, beating until light. Be sure to scrape down side of bowl after each addition. Beat on high until smooth. Add vanilla and chocolate until well combined.

For the Cupcakes:

• Gummy Worms
• Cookie Crumbs (I used chocolate animal crackers)

1. Frost cupcakes with icing and then roll or sprinkle on the cookies crumbs. Arrange gummy worms all over.