Chocolate Cupcakes With Vanilla Frosting and Sprinkles

chocolate-cupcakes-sprinkles
Photo by Christopher Baker
Chocolate Cupcakes With Vanilla Frosting and Sprinkles 3.3 35 5 1
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  • Makes 24 cupcakes
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 407 calories
    • Calories 220 calories from fat
    • Fat 25 g
    • Sat Fat 15 g
    • Cholesterol 88 mg
    • Sodium 179 mg
    • Protein 3 g
    • Carbohydrate 45 g
    • Sugar 35 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 37 mg

Heat oven to 350°F. Line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).Divide the batter among the prepared muffin tins and bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Let cool.Spread the frosting on the cupcakes and sprinkle with the sprinkles.

Ingredients

  1. Check 2 cups all-purpose flour, spooned and leveled
  2. Check 3/4 cup unsweetened cocoa powder, spooned and leveled
  3. Check 1 teaspoon baking powder
  4. Check 1 teaspoon baking soda
  5. Check 1 teaspoon kosher salt
  6. Check 1 cup (2 sticks) unsalted butter, at room temperature
  7. Check 1 1/2 cups sugar
  8. Check 2 teaspoons pure vanilla extract
  9. Check 3 large eggs, at room temperature
  10. Check 1 1/2 cups whole milk
  11. Check 1 recipe Vanilla Frosting
  12. Check 1/2 cup sprinkles

Directions

  1. Heat oven to 350°F. Line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.
  2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
  4. Divide the batter among the prepared muffin tins and bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Let cool.
  5. Spread the frosting on the cupcakes and sprinkle with the sprinkles.