Black Moss Cupcake Recipe
Thanks to a review of Exquisite Exandria by CBR.com we now have the recipe for Uthodurn's infamous Black Moss Cupcakes!
INGREDIENTS:
Dark Chocolate Cupcakes Ingredients:
1 cup all-purpose flour
3/4 cup sugar
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2/3 cup whole milk
1/3 cup sour cream
2 tablespoons vegetable oil
2 teaspoons vanilla extract
2-3 drops black food coloring (optional)
Chocolate Matcha Frosting
4 tablespoons unsalted butter
2 ounces full-fat cream cheese (room temperature)
1 1/3 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon matcha powder
1 teaspoon whole milk
1 teaspoon vanilla extract
1 pinch of salt
Moss Cookie Crunchies
3/4 cup vanilla wafer cookies
1/12 teaspoon matcha powder
1/12 teaspoon light brown sugar
1 tablespoon unsalted butter, melted and cooled
Dust of Deliciousness: Ingredients redacted, food glitter recommended as replacement
INSTRUCTIONS:
Dark Chocolate Cupcakes
Set a rack in the middle of the oven and preheat to 325*F/165*C. Line the cups of a 12-cup standard muffin tin with paper cupcake liners.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a second large mixing bowl, whisk together the egg, milk, sour cream, vegetable oil, vanilla extract, and black food coloring until no streaks of egg remain. Add the dry ingredients to the wet and mix with a rubber spatula until a smooth batter forms and no pockets of dry flour remain.
Fill each cupcake liner about two-thirds full. Bake, rotating the pan front to back halfway through baking, 16-19 minutes until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let cool slightly, then transfer the cupcakes onto a cool rack and let cool completely.
Chocolate Match Frosting
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, confectioners' sugar, cocoa powder, matcha powder, milk, vanilla, and salt. (Alternatively, use a large mixing bowl and electric handheld mixer.) Mix on low speed just until the ingredients are combined, then increase the speed to medium-high and beat until frosting is light and fluffy, 1 1/2-2 1/2 minutes. Transfer the frosting to a large piping bag fitted with a straight tip, or a zip-top bag with one corner snipped off.
Moss Cookie Crunchies
Place the vanilla wafer cookies in the bowl of a food processor and process until they are the texture of fine sand, 15-25 seconds. (Alternatively, place the cookies in a large zip-top bag and smash with a rolling pin or skillet.) Transfer the crushed cookies to a large mixing bowl and add the brown sugar and matcha powder. Add the melted butter and mix, using your hands, until the crumbs are evenly moistened.
Dust of Deliciousness
Frost the cupcakes by piping an even, generous layer of frosting on top of each. Working with one cupcake at a time, invert the cupcake and gently press the frosted top into the bowl of cookie crunchies, rotating so the moss sticks to the sides of the frosting until the top is evenly coated. Repeat this process with the remaining cupcakes. Sprinkle all with Dust of Deliciousness.
