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
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 of sprinkles. Spoon batter into prepared pans.
- Bake 15 to 18 minutes or until a wooden pick inserted comes out clean. Cool in pans 10 minutes. Remove from pans, and cool completely on wire racks.
- Spread Creamy Chocolate Frosting recipe on cupcakes. Sprinkle with remaining sprinkles.
Side Dish Ingredients
- ⅓ cup heavy cream
- ⅔ cup 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 chips in a small saucepan over low heat, stirring often, until chips are melted and 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, beating until blended. Gradually beat in sugar until smooth.
Nutritional Information
| Main | Side | Total | |
| Servings | 24 | 24 | |
| Calories |
187
|
204
|
391
|
| Fat (g) | 9 | 10 | 19 |
| Sat. Fat (g) | 1 | 6 | 7 |
| Protein (g) | 2 | 1 | 3 |
| Carb (g) | 24 | 29 | 53 |
| Fiber (g) | 0 | 0 | 0 |
| Sodium (mg) | 213 | 62 | 275 |
| T. Sugs (g) | 15 | 28 | 43 |
| A. Sugs (g) | 13 | 28 | 41 |
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