Sprinkle Cupcakes
Creamy Chocolate Frosting
Ingredients
- 24 standard baking cups
- 2 cups all-purpose flour
- 1½ cups sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup buttermilk
- ¾ cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 2 (1.75-oz) jars rainbow sprinkles, divided
Instructions
- Preheat oven to 350°F. Place baking cups in 2 (12-cup) muffin pans. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk together buttermilk, oil, eggs, and vanilla in a bowl. Add buttermilk mixture to flour mixture, whisking until smooth; stir in 1 jar sprinkles. Spoon batter into prepared pans.
- Bake 15 to 18 minutes or until a wooden pick inserted in centers come out clean. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks.
- Spread Creamy Chocolate Frosting recipe over cupcakes. Sprinkle with 1 jar sprinkles.
Side Dish Ingredients
- ⅓ cup heavy cream
- 5 oz semisweet chocolate chips
- ½ cup butter, softened
- 1 (8-oz) block cream cheese, softened
- 5 cups powdered sugar
Side Dish Instructions
- Cook cream and chocolate in a small saucepan over low heat, stirring often, until chocolate is melted and mixture is smooth. Remove from heat; cool 30 minutes.
- Beat butter and cream cheese in a large bowl with an electric mixer at medium speed until creamy. Add cooled chocolate mixture, beating until blended. Gradually beat in sugar until smooth.
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