The Pioneer Woman Tasty Kitchen
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Mustache Cupcake

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Level: Easy

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Description

Mustache cupcake.

Ingredients

  • FOR THE CHOCOLATE CAKE:
  • 1 cup Granulated Sugar
  • ¾ cups All-purpose Flour
  • 2 Tablespoons All-purpose Flour
  • ¼ cups Cocoa Powder, Sifted
  • 2 Tablespoons Cocoa Powder, Sifted
  • ¾ teaspoons Baking Powder
  • ¾ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 whole Large Egg, Room Temperature
  • ½ cups Sour Cream, Room Temperature
  • ¼ cups Canola Oil
  • 1 Tablespoon Vanilla Extract
  • ½ cups Boiling Water
  • FOR THE VANILLA BUTTERCREAM:
  • 2 sticks Unsalted Butter, Room Temperature
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 2 Tablespoons Heavy Cream
  • FOR THE CHOCOLATE MUSTACHE:
  • 3-⅝ ounces, weight Dark Chocolate

Preparation

To prepare cupcakes, preheat oven to 350 F. Grease a 12-count muffin tin or line with muffin liners.

In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt. Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.

Pour in the boiling water, and slowly mix until smooth and liquid.
Divide batter evenly among prepared muffin cups, filling each about halfway full. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.

To prepare buttercream, beat butter for a few minutes in the bowl of a standing mixer with the paddle attachment on medium speed. When butter is fluffy add powdered sugar and turn your mixer on low. Beat until the sugar incorporates with the butter. Add vanilla and heavy cream and beat on medium speed for another 3 minutes, until buttercream becomes light and fluffy.

To prepare chocolate mustache, outline a mustache on a sheet of paper and top with a sheet of parchment.

Melt the dark chocolate in the microwave (heat for 30 seconds at a time, stirring in between each additional 30 second increment). Once melted and smooth, spoon chocolate into a small piping bag fitted with a very small round tip. Pipe out the chocolate along the mustache outline. Then either roughly or completely fill in the space inside. Repeat until you have 12 mustaches. Let them dry completely.

Frost the cupcakes with the buttercream using your desired method (pipe or spread) and place the chocolate mustache on top.

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