Poop Emoji Cupcakes: Cute Party Treats

Here’s a short story about the time I baked these Poop Emoji Cupcakes.

You know the saying, “It takes a village to raise a child”? In the suburbs, far from any village, raising a child often requires an endless stream of enrichment activities. That shift has given parents new labels: “Soccer Mom,” “Dance Mom,” “Coach Daddy.”

I’m a “Martial Arts Mom” — specifically a Tae Kwon Do mom. I love the school where Emily trains. It’s owned and run by three extraordinary masters.

These instructors are simply AWESOME. They teach more than kicks, punches and flips: they teach respect, perseverance, and how to stand up to bullies. Honestly, they make my life as a parent so much easier.

Students at the school know better than to come to class unprepared or with an attitude. Talent is welcome, but talent alone won’t be enough — it must be paired with respect, kindness and hard work. The instructors call students out on bad behavior and reward effort and character.

After nearly three years of training, three times a week, Emily earned her black belt (first degree will require more work). The whole family is incredibly proud. At Emily’s request I baked these poop emoji cupcakes to show our appreciation.

My kindergartener made her own card. It read:

“To the best teachers,

Ninjas are cool. Thank you too,

I love you, Emily”

I added a card expressing how proud and humbled we are by this milestone. On the cupcake box I stuck a small note that read: “By now Emily knows this is the only way she can give you any crap…” which made everyone laugh.

The recipe below yields a dense, deeply chocolate cupcake. You may substitute another cupcake recipe if you prefer a lighter crumb, but this version frosts and pipes well for the poop-emoji look.

HAPPY BAKING!

Chocolate Poop Emoji Cupcakes with Chocolate Frosting

Tender, moist and the most fun “poop emoji” chocolate cupcakes.

Prep Time: 30 mins | Cook Time: 25 mins | Total Time: 55 mins

Servings: 24 cupcakes

Author: Dikla Levy Frances

Ingredients

1 1/4 cup unsweetened cocoa powder (4 oz / 113 g)
1 cup boiling water (240 ml)
1 cup cake flour (4 oz / 120 g)
1 1/4 cup all-purpose flour (5.5 oz / 155 g)
1 1/2 cup dark brown sugar (10.5 oz / 300 g)
1 tsp baking soda
1/2 tsp kosher salt
1 cup vegetable oil (7 oz / 200 g)
2 large eggs, room temperature
2 egg yolks, room temperature
1/2 cup + 1 tbsp full-fat sour cream (4.5 oz / 125 g)

Chocolate Frosting

1 cup semi-sweet chocolate chips (6 oz / 170 g), melted
2 1/2 sticks soft butter (10 oz / 280 g)
2 tbsp mayonnaise (optional — see notes)
4 cups powdered sugar (16 oz / 453 g)

Instructions

Cupcakes

Preheat the oven to 325°F (163°C). Line two standard cupcake pans with 24 paper liners.
In a bowl, whisk the cocoa powder with the boiling water until smooth. Set aside to cool slightly.
In the bowl of a stand mixer, combine the cake flour, all-purpose flour, dark brown sugar, baking soda and kosher salt.
In a separate bowl, whisk together the vegetable oil, eggs, egg yolks and sour cream. Add this mixture to the cocoa mixture and stir until combined.
With the paddle attachment on medium speed, pour the wet (cocoa) mixture into the dry ingredients and mix until you have a smooth batter, about 30–40 seconds.
Fill each cupcake liner about three-quarters full. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.

Chocolate Frosting

Melt the chocolate chips and let them cool slightly.
Using the paddle attachment, beat the softened butter with the mayonnaise on high for 3–4 minutes, until light and fluffy.
Reduce the mixer speed to low and add the melted chocolate; mix until combined.
With the mixer on low, add the powdered sugar in three additions. After the last addition, increase the speed to high and beat for about 3 minutes until the frosting is pale and fluffy.

To Assemble

Once the cupcakes are completely cool, fill a piping bag fitted with a wide round tip (for example Wilton #12) with the frosting.
Holding the bag perpendicular to the cupcake about 1/4″ above the surface, pipe a large circle at the outer edge, then spiral inward with progressively smaller circles, finishing with a small circle at the top to create the “poop” swirl. Stop pressing and lift the tip to form a sharp peak.

Notes

The mayonnaise in the frosting helps keep it soft and spreadable. If you’ll be leaving cupcakes out for more than four hours, omit the mayonnaise for food safety and stability.

Tips for best piping results:

Use a coupler without notches (Ateco-style couplers work well).
Hold the piping bag about 1/4″ above the cupcake at a 90° angle.
Keep the frosting moving away from the tip so it doesn’t clog the opening; move the bag with your arm, not just your wrist.
When you reach the final, small top circle, stop squeezing and lift the tip straight up to create a clean peak.