Chocolate Cupcakes with Sprinkles
Decadent chocolate cupcakes topped with vibrant sprinkles, perfect for celebrations and easy to make at home.
Ingredients
Cupcake Base
- 1 ¾ cups all-purpose flour Can substitute with gluten-free flour
- ¾ cup unsweetened cocoa powder Enhances the chocolate flavor
- 2 cups granulated sugar Gives sweetness to the cupcakes
- 1 ½ teaspoons baking powder For leavening
- 1 ½ teaspoons baking soda For leavening
- 1 teaspoon salt Balances the sweetness
- 2 large eggs Can be substituted with flaxseed meal
- 1 cup milk Use almond or oat milk for dairy-free
- ½ cup vegetable oil Coconut oil can be used for flavor
- 2 teaspoons vanilla extract For flavor enhancement
- 1 cup boiling water Important for moist cupcakes
- to taste vibrant sprinkles For decoration
Instructions
Preparation
- Gather all the ingredients on your countertop.
- Measure out the flour, cocoa powder, sugar, baking powder, baking soda, and salt into a large mixing bowl.
Batter Preparation
- Mix the dry ingredients together thoroughly.
- Add the eggs, milk, vegetable oil, and vanilla extract. Beat the mixture on medium speed for about 2 minutes.
- Carefully stir in the cup of boiling water to the batter.
Baking
- Line a cupcake pan with paper liners.
- Pour the batter evenly into each cupcake liner until filled about two-thirds full.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
Decoration
- Frost the cooled cupcakes and top them with vibrant sprinkles.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze in a freezer-safe container for up to 2-3 months.