Emoji Cupcakes
1 hr
Kids go absolutely wild for these — vanilla cupcakes topped with a swirl of chocolate buttercream that looks just like the poop emoji. Perfect for birthday parties or Halloween.
bakingcakemuffins
Vanilla cupcakes topped with chocolate buttercream, grated chocolate, fondant gravestones, and gummy worms — the kids go absolutely wild for these at Halloween.
Instructions
- 1
Split the vanilla pod lengthways and scrape out the seeds. Beat the butter, sugar, and vanilla seeds together until light and fluffy, then add the eggs one at a time.
- 2
Gently fold in the sifted flour and baking powder, then pour in the cream and mix the batter well.
- 3
Place paper cases in a muffin tin — if you don't have one, use double cases so the cupcakes hold their shape. Divide the batter between the cases and bake at 180 °C in the middle of the oven for 15–20 minutes. Leave to cool completely.
- 4
Break the chocolate into pieces and put them in a bowl set over a small saucepan of water (a bain-marie). The bowl shouldn't touch the water or the chocolate can get too hot. Let the water come to a gentle simmer, stirring the chocolate occasionally until it's fully melted, then take it off the heat straight away. You can also melt it in the microwave.
- 5
Beat the room-temperature butter and icing sugar together in a stand mixer with the paddle attachment until pale and fluffy, about 5 minutes.
- 6
Pour in the cooled melted chocolate and beat for 5–7 minutes until everything is well combined. If the chocolate is too warm the buttercream will split, so make sure it's properly cooled.
- 7
Spoon the chocolate buttercream into a piping bag and pipe it onto the cooled cupcakes.
- 8
Grate the remaining chocolate over a plate or bowl, then dip the frosted cupcakes into the grated chocolate.
- 9
Shape the fondant into gravestones and decorate the cupcakes with the gummy worms.
Per average serving
883
Calories
kcal
13.6
Protein
g
139.8
Carbs
g
30.7
Fat
g
2.1g
Fiber
86.9g
Sugar
128mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
883
Calories
kcal
13.6
Protein
g
139.8
Carbs
g
30.7
Fat
g
2.1g
Fiber
86.9g
Sugar
128mg
Sodium
Tips from the kitchen
- The buttercream lives or dies on the chocolate being cool. Melt it early so it has time to come down to room temperature. Pour it in while it's warm and the whole thing turns into a greasy soup.
- Let the cupcakes cool all the way before you pipe. Even a little warmth from the centers will start melting the frosting and your gravestones slide right off.
- Roll the fondant gravestones a day ahead and leave them out on a plate. They firm up a bit and hold their shape when you press them into the buttercream.
- Bake one tin as a test if you're unsure of your oven. At 15 minutes poke one with a toothpick. It should come out with a few moist crumbs, not wet batter.
- Dip the frosted tops into the grated chocolate while the buttercream is still soft so it grabs hold. If you wait, it won't stick and you end up patting it on by hand.
Ways to vary it
- Swap the gummy worms for chocolate-covered raisins or crushed Oreo dirt if you want a less chewy grave. The kids still love digging through it.
- You can tint a little of the fondant grey or green for spookier gravestones, or pipe a tiny white RIP on each one with melted white chocolate.
- A splash of coffee beaten into the chocolate buttercream deepens the chocolate flavor for the grown-ups, totally optional.
Storage & leftovers
These keep in an airtight box in the fridge for about 3 days, though the gummy worms go a touch firmer in the cold. The frosted cupcakes freeze fine for up to a month, but add the worms and gravestones after thawing so they don't sweat. Let them sit out 20 to 30 minutes before serving so the buttercream softens.
What to serve with it
Serve with a glass of cold milk or warm cocoa for the little ones at the Halloween table. A bowl of candy corn alongside doesn't hurt.
UC
By Untrained ChefPublished 21 April 2026 · Updated 11 July 2026
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