Chocolate Cupcakes With Vanilla Frosting and Sprinkles

Photo by Christopher Baker
4.0 stars based on 35 reviews
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  • Makes 24 cupcakes
  • Hands-On Time
  • Total Time
  • Nutritional Information

    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


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


  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.