For the Cupcakes

1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
2. Combine the sugar, vegetable oil, eggs, and vanilla extract in a large mixing bowl. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.
3. In a separate bowl, sift together the dry ingredients. Add half the dry ingredients to the wet ingredients, followed by half of the coffee, and mix until the flour is just incorporated at a low speed. Then add the remaining dry ingredients and coffee. Beat until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
4. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

For the Frosting

1. Cut butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color.
2. Alternate adding 2 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, then whip for 1-2 minutes before adding more powdered sugar.
3. Once all the powdered sugar has been added, increase speed to medium-high and beat for another 3 minutes or so to whip additional air into the frosting. Reduce the mixer to the lowest speed and beat for 1-2 minutes to eliminate air bubbles. Use a spatula to stir to remove any remaining air bubbles.
4. Finally, dye the frosting blue using blue gel colors. See note.

To Decorate


1. Fill a large piping bag ¾ full, cut off the tip about 1/2-inch up, and roughly cover the top half of the cupcake with frosting (this gives some height to the frosting).
2. Prepare a small piping bag with a coupler and grass tip (#233). Then prepare a couple of separate bags with just the colored frosting, and place them inside the bag with the piping tip. Using a double piping bag allows you to change out the bag easily without removing a piping tip.
3. Next, work your way around the dome of frosting, pulling the frosting in either an upward or downward position. The longer you drag it, the longer the hair will be.
4. Once the dome of frosting is covered, pipe a small edge around the bottom half of the cupcake, leaving a blank, open space in the middle for the mouth. Once finished, place a cookie inside the mouth and place 2 large candy eyes on top.