Chocolate Cupcakes with Pink Vanilla Buttercream and Rainbow Sprinkles
Chocolate Cupcakes with Pink Vanilla Buttercream and Rainbow Sprinkles
Ingredients
For the Chocolate Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
For the Pink Vanilla Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon pink gel food coloring, or as needed
For Decoration
- 1/4 cup rainbow sprinkles
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the milk, vegetable oil, large eggs, and vanilla extract until well combined.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. Do not overmix.
⏱️ 2 min
- 5
Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
⏱️ 2 min
- 6
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
⏱️ 3 min
- 7
Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
⏱️ 20 min•🌡️ 350
- 8
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 15 min
- 9
While the cupcakes are cooling, prepare the buttercream. In a large bowl, using an electric mixer, beat the softened unsalted butter on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 10
Gradually add the sifted powdered sugar, 1 cup at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
⏱️ 5 min
- 11
Add the heavy cream and vanilla extract. Beat on high speed for another 1-2 minutes until the buttercream is smooth and fluffy.
⏱️ 2 min
- 12
Add the pink gel food coloring, starting with 1/4 teaspoon, and mix until the desired pink hue is achieved. Add more if a deeper color is desired.
⏱️ 1 min
- 13
Once the cupcakes are completely cool, transfer the buttercream to a piping bag fitted with your desired decorative nozzle (a star tip works well). Pipe a generous swirl of buttercream onto each cupcake.
⏱️ 5 min
- 14
Immediately after frosting, sprinkle each cupcake with rainbow sprinkles.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Cupcakes with Pink Vanilla Buttercream and Rainbow Sprinkles
Ingredients
For the Chocolate Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
For the Pink Vanilla Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon pink gel food coloring, or as needed
For Decoration
- 1/4 cup rainbow sprinkles
Instructions
- 1
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper cupcake liners.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the milk, vegetable oil, large eggs, and vanilla extract until well combined.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. Do not overmix.
⏱️ 2 min - 5
Carefully stir in the boiling water until the batter is smooth. The batter will be thin.
⏱️ 2 min - 6
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
⏱️ 3 min - 7
Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
⏱️ 20 min•🌡️ 350 - 8
Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 15 min - 9
While the cupcakes are cooling, prepare the buttercream. In a large bowl, using an electric mixer, beat the softened unsalted butter on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 10
Gradually add the sifted powdered sugar, 1 cup at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
⏱️ 5 min - 11
Add the heavy cream and vanilla extract. Beat on high speed for another 1-2 minutes until the buttercream is smooth and fluffy.
⏱️ 2 min - 12
Add the pink gel food coloring, starting with 1/4 teaspoon, and mix until the desired pink hue is achieved. Add more if a deeper color is desired.
⏱️ 1 min - 13
Once the cupcakes are completely cool, transfer the buttercream to a piping bag fitted with your desired decorative nozzle (a star tip works well). Pipe a generous swirl of buttercream onto each cupcake.
⏱️ 5 min - 14
Immediately after frosting, sprinkle each cupcake with rainbow sprinkles.
⏱️ 2 min