Dirt Cupcakes Recipes

DIRT CUPCAKES RECIPE

Steps:

• Make the cupcakes according to the box.
• Add all the ingredients except reduce the eggs to 2 eggs and add in the pudding mix and the yogurt.
• Blend everything together and bake according to the box.
• When the cakes are baked, let them cool.
• Beat the butter on medium speed until creamy - about 2 minutes with a mixer.
• Add confectioners' sugar, cocoa powder, heavy cream, salt, and vanilla extract.
• Beat on low speed for 30 seconds, then increase to high speed and beat for 2 full minutes.
• Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
• Once the cupcakes are cooled, pipe a little buttercream onto the cupcake.
• Sprinkle a little bit of the crushed Oreos on it, with a gummy worm
• Finish topping off with a little more of the chocolate buttercream.
• Finally, finish decorating with the crushed Oreos and gummy worms on the top of the chocolate cupcakes.
• Once done with the cupcakes, serve them up and ENJOY!

DIRT AND WORMS CUPCAKES

Steps:

• Heat oven to 400°F. Place paper baking cups in 24 regular-size muffin cups. In medium microwavable bowl, heat water on High 1 minute. Stir in cocoa with spoon until smooth. Cool 5 minutes.
• With electric mixer, beat in remaining cupcake ingredients on low speed 2 minutes, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl frequently. Fill muffin cups half full.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.
• Spread frosting on cupcakes. Sprinkle with pecans and candy decorations. Add gummy worms, gently pushing one end into cupcake.

OREO™ DIRT POKE CUPCAKES

Steps:

• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, water, oil and eggs until smooth. Spoon into muffin cups, filling cups half full.
• Bake 15 to 18 minutes or until tops of cupcakes spring back when gently touched. Cool in pans 3 minutes. Remove from pans; use end of wooden spoon to poke 3 holes into each hot cupcake.
• In small microwavable bowl, microwave chocolate fudge topping uncovered on High 20 to 30 seconds or until thin and pourable. Spoon over warm cupcakes, reserving about 1/4 cup. Cool completely, about 20 minutes.
• In medium bowl, beat pudding mix and milk with whisk about 4 minutes or until soft set. Fold in whipped topping with spatula.
• Stir all but 1 1/2 cups crushed cookies into pudding mixture.
• Spoon pudding mixture on tops of cupcakes. Top with remaining crushed cookies and reserved chocolate fudge topping. Refrigerate until ready to serve.