Halloween Dirt Cupcakes

Directions

1. Set your oven to 350°F (180°C) to preheat.
2. In a bowl, whisk together ¾ cup (90g) all-purpose flour, ⅔ cup (65g) cocoa powder, 1 teaspoon baking powder, and ¼ teaspoon salt.
3. In another bowl, beat 2 large eggs (room temperature) with 1 cup (200g) granulated sugar, ⅓ cup (78ml) vegetable oil, ½ cup (120ml) milk (room temperature), and 2 teaspoons vanilla extract until combined.
4. Pour the dry mixture into the wet mixture and whisk just until incorporated—avoid overmixing.
5. Fill cupcake liners about three-quarters full. Bake for 18–22 minutes, until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely in the pan before frosting.
6. Place ¼ cup milk chocolate chips in a microwave-safe bowl. Microwave for 30 seconds, stir, then continue in 15-second intervals, stirring each time, until smooth.
7. Using a hand mixer or stand mixer with paddle attachment, beat ¼ cup (½ stick) softened unsalted butter and 4 ounces softened full-fat cream cheese on medium speed until creamy. Add the melted chocolate and mix until combined.
8. Gradually add 1 cup powdered sugar, then gradually add ¼ cup cocoa powder, mixing well after each addition. Finally, mix in ½ teaspoon vanilla extract and a pinch of salt. Set the frosting aside.
9. Pulse 10–12 Oreo cookies in a food processor until they become fine crumbs resembling dirt. Alternatively, place them in a zip-top bag and crush with a rolling pin.
10. Once cupcakes are fully cool, fill a piping bag fitted with a large star tip with the frosting. Pipe a swirl onto each cupcake, then sprinkle 1–2 spoonfuls of Oreo crumbs on top. Arrange gummy worms on the crumbs for a spooky finish.