• Preheat oven to 350 ℉ and prep a 12 cup cupcake pan with cupcake liners.

Vanilla Cupcakes

• To make the vanilla cupcakes, whisk the sour cream and milk together in a liquid measuring cup and set aside.
• In a separate bowl, whisk the flour, baking powder, and salt, then set aside.
• In a large bowl, use an electric mixer to cream together the butter, sugar, and oil until light and fluffy.
• Mix in the egg and vanilla extract, mixing until combined.
• Add in half of the flour mixture, mixing until just combined, then add in the milk and sour cream mixture mixing until uniform. Then mix in the remaining dry ingredients. Avoid overmixing.
• Fill 6 cupcake liners ¾ of the way full. Proceed to making the chocolate cupcake batter to fill the additional liners before baking.

Chocolate Cupcakes

• To make the chocolate cupcakes, whisk the all purpose flour, cocoa powder, baking soda, and salt together in a bowl and set aside.
• In another bowl, whisk together the oil, sugar, egg, and vanilla.
• Add in half of the flour mixture to the wet ingredients, then add in the warm coffee (or room temp water), and finally the rest of the flour mixture. Mixing only until combined and avoiding overmixing.
• Fill the remaining 6 cupcake liners ⅔-3/4 of the way full with the chocolate cupcake batter. Bake the 12 cupcakes at 350℉ for 18 minutes or until a toothpick comes out clean.

Vanilla Buttercream Frosting

• Using an electric mixer fitted with a beater blade(s), whip up the softened room temperature butter for a few minutes until it becomes light and fluffy. Add in half of the powdered sugar and mix until combined.
• Add in the vanilla extract and heavy whipping cream, mixing until combined. Add in the remaining powdered sugar mixing for a few minutes until uniform.
• Divide the buttercream in half and place it in two separate bowls. Add a few drops of pink food coloring to one bowl and mix until the frosting is completely pink. Add a few green food coloring drops to another bowl and mix until the frosting is completely green.
• Fit two 16" piping bags with open or closed star piping tips. Wilton 1M and 2D work great for this.
• Fill one piping bag with the green frosting and the other piping bag with the pink frosting.

Decorating Elphaba Cupcakes

• Allow the cupcakes to cool COMPLETELY before decorating. Super important!
• First start by piping green buttercream in a swirl on top of the chocolate cupcakes. Start towards the outside edge of the cupcake, apply pressure to the piping bag, and swirl in a counter clockwise motion in a circle, piping a second smaller ring on the inside of the first piped outer ring.
• To create the Elphaba hat: Melt the dark chocolate melting wafers per package instructions. Dunk the top side of an oreo into the melted chocolate, then set aside. Quickly dunk a mini waffle cone into the melted chocolate, using a fork to move it around coating the mini waffle cone evenly. Gently pick up the chocolate covered waffle cone and place the round side on top of the chocolate dipped oreo. Allow the chocolate to dry and harden. Repeat to create 6 hats.
• Once the hats have set, place one on top of each green cupcake. Sprinkle edible green glitter over top for a finishing touch!

Decorating Glinda Cupcakes

• Allow the cupcakes to cool COMPLETELY before decorating. Super important!
• Pipe a fluffy tall swirl on top of the vanilla cupcakes by holding the pink buttercream piping bag vertical to the cupcake. While applying even pressure circling the piping tip around the cupcake in a counterclockwise motion starting towards the outside rim of the cupcake working your way inwards and upwards. I usually circle around 3 times and each time the buttercream circle gets smaller so that you have a swirl that resembles a soft serve ice cream.
• To Galindify the cupcakes even more, add star confetti sprinkles and edible pink/gold/silver glitter!