- Yield: 12 cupcakes
- Yield: 12 cupcakes
Ingredients
For the cupcakes
- 1/2 cup unsalted butter, melted and cooled (I use Challenge butter!)
- 1 1/4 cups sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup dutch-processed cocoa powder
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1 teaspoon salt
For the frosting
- 3/4 cup unsalted butter, room temperature
- 3/4 cup cocoa powder
- 3 cups powdered sugar
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- rainbow sprinkles
Instructions
- Preheat oven to 350°F. Line 12 cupcake tins with cupcake molds. Set aside.
- In a standing mixer fitted with the paddle attachment, mix the butter and sugar on high speed for 2 minutes. Beat in eggs, milk, and vanilla extract.
- Turn speed to low and mix in the cocoa powder, flour, baking powder, and salt.
- Pour into cupcake molds and bake for 20 minutes. Remove from oven and allow to cool completely on a cooling rack.
- While the cupcakes are cooling, make the frosting. Cream the butter and cocoa powder for 2-3 minutes, until the cocoa powder begins to lighten in color. Add in the powdered sugar, milk, vanilla extract, and salt, beating until light and fluffy, about 1 minute.
- Frost cupcakes by placing frosting into a piping bag with a large star tip. Swirl the frosting around the cupcake, starting from the middle and working your way outwards. Continue to spiral the frosting up like a pyramid until the cupcake is frosted. Sprinkle with rainbow sprinkles!
