This recipe for Poop Emoji Cupcakes makes super moist, delicious chocolate cupcakes topped with the best chocolate buttercream frosting! Perfect for kids’ birthdays!

INGREDIENTS
SCALE
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FOR THE CUPCAKES

1 cup flour
1/2 cup unsweetened natural cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/3 cup canola or vegetable oil
1 large egg
1 1/2 teaspoon vanilla
1/2 cup plus 3 tablespoons buttermilk, room temperature
FOR THE CHOCOLATE BUTTERCREAM

1 stick plus 6 tablespoons unsalted butter, room temperature
3 cups powdered sugar, sifted
1/2 cup plus 2 tablespoons cocoa, sifted
2–3 tablespoons milk or heavy cream
pinch of salt
1 1/2 teaspoon vanilla
FOR THE DECORATIONS

24–28 googly candy eyes
mini marshmallows, quartered
INSTRUCTIONS
Preheat oven to 350 F. Line a cupcake tin with liners.
In a large bowl, sift the flour, cocoa, baking powder, baking soda, and salt together. Set aside.
In a medium sized bowl, whisk the egg and sugar with the oil until smooth. Add the vanilla then pour half of the wet mixture along with the buttermilk into the dry ingredients. Whisk until just combined then add the remainder of the wet mixture. Stir until just combined, being careful not to over mix.
Pour the batter into the cupcake tin. Fill each cup about 2/3 full.
Bake 17-21 minutes or until a toothpick comes out clean. Allow to cool 10 minutes in the cupcake tin then transfer to a wire rack to cool. Cool completely before frosting.
FOR THE CHOCOLATE BUTTERCREAM

Sift the cocoa, powdered sugar and salt together and set aside.
Beat the butter on medium speed using an electric mixer with a paddle attachment until creamy, 1-2 minutes.
Add the cocoa-powdered sugar mixture about a cup at a time. Beat on low speed when you first add it, then turn the speed up to high and beat for about a minute with each addition. Add the vanilla, followed by the milk or heavy cream.
DECORATING THE CUPCAKES

Cut the mini marshmallows in half and then slice them lengthwise. This should give you little mouth shapes.
Scoop the buttercream into a piping bag fit with a large round tip. Pipe the buttercream upward using circular motions making sure to lift the tip up when completing the swirl.
Gently place the eyes and mouths on them and enjoy!