We have received SO many requests for the Snotty Ron Cupcake Recipe, that we finally decided to share it with everyone!

Now, you can make these delicious cupcakes wearing only your tighty whities in the comfort of your very own home! mullet optional… (Please don’t send us any pictures either. The visual of Snotty Ron baking is enough for us LOL)

Snotty Rons’ Delicious Chocolate Cupcakes Recipe (Yields 12 Cupcakes)
ULTIMATE SNOTTY CHOCOLATE CUPCAKES
yield: 12 cupcakes
prep time: 30 minutes
cook time: 17-19 minutes
total time: 1 hour 15 minutes

Snotty Ron LOVES these cupcakes and we are sure you will too.

Note: This delicious {and originally snot free} Chocolate Cupcake Recipe was found on the Brown Eyed Baker blog and was slightly adapted for our snotty purposes.

INGREDIENTS:
For the Cupcakes:
3 ounces bittersweet chocolate, finely chopped
⅓ cup Dutch-processed cocoa powder
¾ cup hot coffee
¾ cup bread flour
¾ cup granulated sugar
½ teaspoon salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
4-5 Long Pieces of Mullet Hair {If you don’t have Mullet hair, any type of hair will work, as long as it is pretty long}
1 tsp of sweat {Again this is optional, but it really adds to the effect}

For the Frosting:
1¼ cups unsalted butter, at room temperature
1 cup powdered sugar
¾ cup Dutch-processed cocoa powder
Pinch of salt
¾ cup light corn syrup
1 teaspoon vanilla extract
8 ounces chocolate (milk, semisweet or dark), melted and cooled

DIRECTIONS:

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

2. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.

3. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.

4. Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.

5. Make the Frosting: In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.

After baking and frosting the cupcakes, please do not share them with anyone. In all seriousness though, this recipe {with the optional ingredients excluded} is quite delicious!

Cheers!