Go Back
Print

Chocolate Poop Emoji Cupcakes with Chocolate Frosting

Tender, moist and the most fun "poop emoji" chocolate cupcakes

Course Dessert, Snack
Cuisine American
Keyword chocolate cupcakes, poop emoji, poop emoji cupakes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 24 cupcakes
Author Alton Brown

Ingredients

  • 1 1/4 cup Unsweetened Cocoa Powder (4 oz/ 113 g)
  • 1 Cup Boiling Water (240 ml)
  • 1 Cup Cake Flour (4 oz / 120 g)
  • 1 1/4 Cup All Purpose Flour (5.5 oz/ 155 g)
  • 1 1/2 Cup Dark Brown Sugar (10.5 oz/ 300 g)
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1 Cup Vegetable Oil (7 oz/ 200 g)
  • 2 Eggs Large, room temperature
  • 2 Egg Yolks Room temperature
  • 1/2 Cup + 1 TBSP Full Fat Sour Cream (4.5 oz/ 125 g)

Chocolate Frosting

  • 1 Cup Semi-Sweet Chocolate Chips (6oz/ 170 g)
  • 2 1/2 Sticks Soft Butter (10 oz/ 280 g)
  • 2 Tbsp Mayonnaise
  • 4 Cups Powdered Sugar (16 oz/ 453 g)

Instructions

  1. Preheat oven to 325F. Place 24 cupcakes cups into cupcake pans.

  2. In a bowl add the cocoa powder and boiling water, mix to combine, set a side.

  3. In a bowl of an eclectic mixer add the Flours, sugar, baking soda and salt. 

  4. Add the vegetable oil, eggs, eggs yolks and sour cream into the cocoa and water mixer and mix to combine.

  5. With the paddle,  attachment on medium speed add the cocoa mixture into the flour mixture and mix into a smooth batter 30-40 seconds.

  6. Fill the cupcakes cup about 3/4 full and bake for 20-25 minutes or just until a tooth pick comes out clean from the center.

Chocolate Frosting

  1. Melt the chocolate chips.

  2. With the paddle attachment beat the butter and mayonnaise on high for 3-4 minutes or until fluffy 

  3. Reduce speed to low and add the melted chocolate.  Mix to combine.

  4. Add the powdered sugar in 3 additions once you added the last part of the sugar wait until it is combined and return the speed to high.Mix for about 3 minutes until the frosting is light colored and fluffy. 

To Assemble

  1. Once the cupcakes have completely cooled, fill a piping bag with the frosting, Using a wide circle tip (Wilton #12) place the piping bag above the center of the cupcake.Pipe the bottom circle toward the edges of the cupcakes and then towards the center and the top in smaller circles.

Recipe Notes

The Mayonnaise in the frosting will help the frosting stay soft. If you plan to keep the cupcakes out for more than 4 hours skip the Mayonnaise.

When piping the frosting for best results:

  • Use only a coupler with out a tip.Make sure the coupler does not have notches. (I use Ateco brand)
  • Hold the piping bag about 1/4" above the cupcake in 90 degree angle.
  • Make sure the frosting does not touch the tip (keep moving the bag side and up) .
  • Move the piping bag with your arm and not your wrist. 
  • Once you reach the top narrow circle stop pressing the bag and just lift the tip by that you will create a sharp tip.