Chocolate Cupcakes With Vanilla Frosting and Sprinkles

Christopher Baker

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Makes 24 cupcakes| Hands-On Time: 45m | Total Time: 2hr 30m

Ingredients

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

Directions

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.

By Dawn Perry, May 2011

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 407Calories From Fat 220

Fat 25g
Sat Fat 15g
Cholesterol 88mg
Sodium 179mg
Protein 3g
Carbohydrate 45g
Sugar 35g
Fiber 1g
Iron 1mg
Calcium 37mg

What does this mean? See Nutrition 101.

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Quick Tip

Hands measuring out flour with measuring jug

Don’t scoop your flour directly from the bag with a measuring cup—the flour will become compacted, and you’ll get more than you need for the recipe. Instead, spoon it into the cup, then sweep off the excess with a knife.