Chocolate dirt cupcakes

  • Preparation Time25 mins
  • Cooking Time60 mins
  • Serves36
  • DifficultyEasy

For the cupcakes

240ml sour cream
1 tbsp vanilla essence
240g plain flour
450g sugar
75g unsweetened cocoa powder
1/2 tsp baking powder
1 1/2 tsps bicarbonate of soda
1/2 tsp salt
240ml strong brewed coffee
240ml vegetable oil
3 large eggs

For the chocolate fudge icing

200g sugar
240ml double whipping cream
5 (28g) squares unsweetened chocolate
150g butter
100g icing sugar

For the topping

30-40 chocolate sandwich biscuits
36 gummy worms
1) For the cupcakes, preheat oven to 175C/Gas 4. Line three cupcake pans with cupcake cases.

2) In a large bowl, combine all of the ingredients. Beat at medium speed with an electric mixer until smooth. Fill cupcake cases about two-thirds full. Bake for 16-18 minutes, or until a wooden pick inserted in centre comes out clean. Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks.

3) For the icing, 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 icing sugar. Let mixture cool until it reaches a spreadable consistency, then top cooled cupcakes with icing.

4) For the topping, place biscuits into a resealable plastic bag. Crush with hands to make a 'dirt' consistency. Sprinkle icing with biscuit crumbs, top each cupcake with a gummy worm and enjoy.

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