Thing 1 and Thing 2 Cupcakes

These were easy to throw together and the kids loved them! I had so much fun celebrating Dr. Seuss with the kids!

Chocolate Cupcake Recipe from Annie's Eats
For the cupcakes:
1/2 cup Dutch-process cocoa powder
1/2 cup hot water
2 cups all-purpose flour
3/4 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. coarse salt (I used coarse kosher salt)
16 tbsp. unsalted butter
1 1/2 cups sugar
2 large eggs plus 1 egg yolk
1 3/4 tsp. vanilla extract
2/3 cup sour cream, at room temperature

Directions:
To make the cupcakes, preheat the oven to 350˚ F. Line standard cupcake pans with red paper liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a medium bowl, combine the butter and the sugar. Heat in the microwave until the butter is melted. Transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed, 4-5 minutes, until the mixture is cooled. Mix in the eggs and egg yolk, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.

Divide the batter between the prepared cupcake liners (makes 20 cupcakes), filling them about 3/4 of the way full. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking (I just baked mine side by side for 20 minutes). Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Vanilla Buttercream Frosting Recipe from Annie's Eats
For the frosting:
20 tbsp. (2 1/2 sticks) unsalted butter, room temperature
2 1/2 cups powdered sugar
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream

In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. To decorate, top each cupcake with a dollop of white frosting using a piping bag with no tip. Then top each cupcake with a swirl of blue frosting using a piping bag with no tip (to give the hair some lift). Lastly, top it off the by using a Wilton #233 tip to make the hair strands.