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Sprinkles Vanilla Frosted Chocolate Cupcakes
I made these cupcakes to take to church the other day for fellowship and devotion. You know…..I don’t know if folks prefer chocolate or vanilla. So I just combined them both. I had a 50% chance of the majority enjoying the Sprinkles Vanilla Frosted Chocolate Cupcakes. As it turned out, they all got gone. I’m so glad; however, I would have to eat them. Between me and you, I probably would have ate one in the car on my way home. Yep…I’m guilty!
I always frost them the night before. Place them in a cupcake airtight container. Usually they taste just as fresh. Of course, I have to double the batch for my family. Our dog, Barney, loves them. You can’t get nothing by him. Anything I drop on the kitchen floor…is free game. He gets to it before I do.
I make a delicious pound cake which requires eggs at room temperature. I set my eggs out on the counter overnight & bake my cake in the morning. You can bring eggs to room temp quickly by placing them in a glass of warm water for five to ten minutes.
Personally, I have not made buttermilk this way. I make cornbread at least once a week & always have buttermilk on hand. If you don’t have buttermilk, make it by mixing 1 teaspoon white vinegar or lemon juice with 1/2 cup whole milk. Stir & let sit for five minutes.
1/2 cup (42g) unsweetened natural cocoa powder (recommend Hershey’s – not dutch-process)
3/4 cup (spoon & leveled) (95g) all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs (room temperature)
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1/3 cup (80ml) vegetable/canola oil
2 teaspoons vanilla extract
1/2 cup (120ml) buttermilk (room temperature)
Vanilla Frosting Ingredients:
1 cup (230g) unsalted butter (softened to room temperature)
4 – 5 cups (480-600g) sifted confectioners’ sugar
1/4 cup (60ml) heavy cream or half & half
2 teaspoons vanilla extract
Pinch of salt
sprinkles (Wilton brand)
Preheat the oven to 350 degrees F (177 degrees C). Line a 12-cup muffin pan with cupcake liners. Set aside.
Whisk the cocoa powder, flour, baking soda, baking powder, and salt together in a large bowl until thoroughly combined. Set aside.
In another bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until completely smooth.
Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk. Repeat with the remaining wet ingredients and buttermilk. Stir until combined; do not over mix. Batter does not have to be perfectly smooth.
Spoon the batter into the liners – fill each about 1/2 of the way. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
In a bowl of a stand mixer (or use a handheld mixer) fitted with a paddle attachment, beat the butter on medium speed until creamy (approx. 2 minutes).
Add 4 1/2 cups confectioners’ sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed & mix for 3 full minutes.
Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
Frost cooled cupcakes with offset icing spatula or Wilton 1M piping tip. Decorate with sprinkles.
Cupcakes can be kept in an airtight container for 3-5 days at room temperature.