Instructions

For the Devil's Food Cupcakes:

1. Preheat oven to 350°.
2. Line muffin tins with 36 cupcake liners.
3. Whisk together cocoa and hot water until smooth.
4. In another bowl, whisk together flour, baking soda, baking powder, and salt.
5. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine.
6. Remove from heat, and pour into a mixing bowl.
7. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes.
8. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
9. Add vanilla, then cocoa mixture, and beat until combined.
10. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
11. Fill cupcake liners 2/3 full.
12. Bake 17 to 20 minutes or until a toothpick inserted into the middle comes out clean. Cool completely.

For the Bakery White Frosting:

1. Add the shortening to a medium mixing bowl.
2. Beat until shortening is light and fluffy.
3. Add extracts and beat until incorporated into the shortening.
4. Add the sugar 1 cup at a time; beat until smooth between each addition.
5. Add milk only if frosting is too thick.
6. Drizzle in 1 tablespoon at a time until the frosting reaches spreading or piping consistency.
7. Separate frosting and add food coloring.

To Assemble Cupcakes:

1. Use a 1 1/2-inch round cookie cutter; cut out center of cooled cupcakes (only going down into the cupcake no more then 1/4-inch).
2. Remove the cut portion.
3. Add the blue frosting and the green frosting to two separate piping bags each fitted with the #233 tip.
4. Fill the hollowed portion by piping the blue frosting in a swirling motion.
5. Add duck pick or duck sprinkles.
6. Starting on the outer edge of the top of the cupcake pipe the first layer of grass and then add to the top.
7. While the frosting is still wet add the flower sprinkles.