Unicorn Chocolate Cupcakes

Unicorn Chocolate Cupcakes
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PREHEAT oven to 350º F. Paper-line 14 muffin cups.

MICROWAVE chocolate in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.

COMBINE flour, cocoa, baking soda and salt in small bowl. Combine buttermilk and water in small glass measure. Beat brown sugar, oil, eggs and vanilla extract in large mixer bowl on high for 2 minutes. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with buttermilk mixture. Spoon into prepared muffin cups, filling 3/4 full.

BAKE for 18 to 23 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool completely. Using a round cookie cutter or teaspoon, scoop out a tablespoon sized piece of the center of each cupcake. Save the cake cut-outs.

FILL cupcake holes with 1 cup unicorn morsels and sprinkles. Cover holes with the cake cut-outs. Ice cupcakes with swirled icing and top with additional Unicorn Morsels.

EMTPY contents of each frosting container into separate bowls.

MIX 2-3 drops of one color in to one of the bowls of icing. Mix in color completely. Repeat with remaining 2 colors and 2 bowls of icing. Cover one third of the top of each cupcake with one of the 3 colored icings, repeat with the other 2 colors. Use a knife to swirl the 3 colors together on top of each cupcake. Top each cupcake with additional Unicorn morsels.