Chocolate Cupcakes with Sprinkles

Saturday, June 18, 2011

Chocolate Cupcakes with Sprinkles

Yield: 16

prep time: 15

cook time: 15

total time: 30


  • 1 1/3 cups all-purpose flour
  • 1/4 tsp baking soda
  • 2 tsp baking powder
  • 3/4 cup unsweetened cocoa powder
  • 1/8 tsp salt
  • 3 Tbs butter, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 3/4 tsp vanilla extract
  • 1 cup milk


  1. Preheat the oven to 350°.  Prep and measure the ingredients.  Line a muffin pan with paper or foil liners.
  2. Sift the dry ingredients, flour, baking powder, baking soda, cocoa and salt.  Whisk to combine, then set aside.
  3. Use a stand mixer or hand mixer to cream together the butter and the sugar until light and fluffy.  Add eggs one at a time, beating well after each egg.  Stir in vanilla, then using low speed, start alternating the flour mixture with the milk, then beat well to combine.
  4. Fill muffin cups 3/4 full, then bake for 15-17 minutes until a toothpick inserted comes out clean.



Frost as you wish!

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