Description
These whimsical Poop Emoji Cupcakes are a fun and delicious treat featuring moist chocolate cupcakes topped with rich chocolate buttercream frosting. Decorated with googly candy eyes and mini marshmallow mouths, they bring a playful touch to any party or gathering.
Ingredients
Scale
Cupcake Batter
- 1 cup flour
- ½ cup unsweetened natural cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- â…“ cup canola or vegetable oil
- 1 large egg
- 1 ½ teaspoon vanilla
- ½ cup plus 3 tablespoons buttermilk (room temperature)
Chocolate Buttercream Frosting
- 1 stick plus 6 tablespoons unsalted butter (room temperature)
- 3 cups powdered sugar (sifted)
- ½ cup plus 2 tablespoons cocoa (sifted)
- 2-3 tablespoons milk or heavy cream
- pinch of salt
- 1 ½ teaspoon vanilla
Decorations
- 24-28 googly candy eyes
- mini marshmallows (quartered)
Instructions
- Preheat and prepare the pans: Preheat your oven to 350°F (175°C) and line a cupcake tin with liners to ensure easy removal and cleaning.
- Combine dry ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set this mixture aside.
- Mix wet ingredients: In a medium bowl, whisk the egg and sugar with the oil until smooth. Add the vanilla extract. Then pour half of this wet mixture along with the buttermilk into the dry ingredients. Whisk gently until just combined, then add the remaining wet mixture and stir carefully to avoid over mixing.
- Fill cupcake liners: Pour the batter into the prepared cupcake tin, filling each cup about two-thirds full to allow room for rising.
- Bake the cupcakes: Bake for 17 to 21 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool for 10 minutes in the tin before transferring them to a wire rack to cool completely.
- Prepare frosting ingredients: Sift together the powdered sugar, cocoa powder, and salt for the buttercream frosting and set aside.
- Beat the butter: Using an electric mixer with a paddle attachment, beat the room temperature butter on medium speed until creamy, about 1-2 minutes.
- Add dry ingredients to butter: Gradually add the cocoa-powdered sugar mixture to the butter about one cup at a time. Start beating on low speed and then increase to high, beating for about a minute with each addition.
- Add vanilla and milk: Mix in the vanilla extract followed by the milk or heavy cream to achieve a smooth and spreadable consistency.
- Prepare marshmallow mouths: Cut mini marshmallows in half and then slice lengthwise to form small mouth shapes for decorating.
- Pipe frosting on cupcakes: Fit a piping bag with a large round tip and scoop in the buttercream. Pipe the frosting upwards in circular motions, lifting the tip at the end of each swirl to create a swirl effect.
- Decorate cupcakes: Gently place the googly candy eyes and marshmallow mouths onto each cupcake to create the fun poop emoji faces.
- Serve and enjoy: Serve these playful cupcakes at parties, gatherings, or whenever you want a whimsical chocolate treat.
Notes
- Make sure not to over mix the batter to keep the cupcakes tender and light.
- Room temperature ingredients will blend better and help achieve a smoother batter and frosting.
- Sift dry ingredients thoroughly to avoid lumps in the batter and frosting.
- Use a large round piping tip to create the classic poop emoji swirl.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
