Chocolate buttercream and a scattering of sprinkles make these cupcakes ready for a celebration. This recipe is inspired by the cupcakes in the photo.
Ingredients
Cupcakes
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened natural cocoa powder
- 3/4 cup granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 2 large eggs, room temperature
- 1/3 cup neutral oil
- 1/2 cup buttermilk, room temperature
- 1 tsp vanilla extract
- 1/4 cup hot water
Chocolate buttercream
- 3/4 cup unsalted butter, softened
- 2 1/2 cups powdered sugar, sifted
- 1/3 cup unsweetened cocoa powder, sifted
- 2 to 4 tbsp milk, as needed
- 1 tsp vanilla extract
- Pinch of salt
- 2 tbsp colorful sprinkles, for decorating
Steps
- Heat oven to 350F (175C). Line a standard 12-cup muffin pan with paper liners.
- Whisk flour, cocoa, sugar, baking powder, baking soda, and salt together in a large bowl.
- In another bowl, whisk eggs, oil, buttermilk, and vanilla until combined. Stir into the dry ingredients just until smooth.
- Gently stir in the hot water. The batter will be thin. Divide among the liners, filling each about halfway and no more than two-thirds full.
- Bake 18 to 20 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a rack to cool completely.
- For the buttercream, beat the softened butter until creamy. Gradually beat in powdered sugar and cocoa on low speed.
- Add vanilla, salt, and 2 tbsp milk. Beat for 2 to 3 minutes until fluffy, adding more milk a teaspoon at a time until the frosting is easy to pipe.
- Pipe or spread the buttercream onto the cooled cupcakes. Finish with colorful sprinkles.
Notes
- Use natural cocoa powder for the cupcake batter; its acidity works with the baking soda.
- Allow about 45 minutes for cooling before frosting, in addition to the prep and baking time.
- Let the cupcakes cool completely so the buttercream holds its shape.