This recipe originally appeared on my Thoughtful Eats column on the Woburn Patch.
Mud and Worm Cupcakes
Ingredients:
1 cup of flour
½ cup of cocoa powder
(Recommended: Hershey’s)
1 heaping tsp of baking
soda
1 stick of butter
½ cup of brown sugar
½ cup of regular sugar
2 eggs
¾ cup of milk
1 tsp of vanilla
chocolate frosting
gummy worms
This makes 10 cupcakes
Preheat your oven to 350
degrees.
Sift the flour, cocoa and
baking soda together and add to a large bowl. Then add the butter, 2 sugars,
eggs, milk and vanilla. Mix with a handheld mixer just until smooth.
Line a 12-cupcake tin with
liners. Fill each liner ¾ of the way up with the batter. Bake for 20 minutes or
until a toothpick comes out clean. Set aside to cool.
Once your cupcakes are
cooled, take two of them, remove the top and crumble the rest in a small bowl.
Frost the remaining 10
cupcakes with the chocolate frosting. Sprinkle the cupcake crumbles over the
top of each and pat gently so they stick to the frosting. In order to not make
a mess, add the crumbles over the bowl of crumbles so the excess has somewhere
to fall.
You can place one worm on
the top of each cupcake. Or take a knife, poke a hole in the top and stick in a
worm so it’s hanging out. Make sure that the head of the worm is out and you
are sticking the worm backside-in. Enjoy!
No comments:
Post a Comment