Chocolate Sprinkle Cupcakes

Chocolate Sprinkle Cupcakes
Servings: 10 Prep 5 mins Bake 350°F 20 mins to 25 mins


  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 tablespoons chocolate sprinkles
  • 1 can (16 ounces) prepared chocolate frosting
  • Additional chocolate sprinkles, for garnish, optional

Make It

1. Heat oven to 350 degrees F. Line 9 cups in standard-size muffin pan with cupcake liners. Whisk together flour, baking powder and salt in a bowl.

2. Beat butter and sugar in large bowl until light colored and smooth, 2 minutes. Add eggs, one at a time, along with extract, beating well after each egg. On low speed, add flour mixture alternately with milk. Fold in chocolate sprinkles. Divide batter among liners, a level 1/3 cup each.

3. Bake in 350 degrees F oven for 20 to 25 minutes or until toothpick inserted into centers comes out clean. Let cupcakes cool in pan on wire rack for 5 minutes. Remove cupcakes from pan to wire rack; let cool completely.

4. Freeze cupcakes in airtight container. When ready to serve, remove 1 cupcake from freezer and thaw at room temperature for at least 20 minutes. Frost with prepared icing and decorate with additional chocolate sprinkles, if desired. Keep unused portion of frosting in refrigerator for up to 1 month.


5. If nuts rate high in your household, a fun variation on prepared chocolate frosting is to use a prepared chocolate-hazelnut spread. For a peanuty cupcake option, substitute 2 tablespoons finely chopped peanuts for the chocolate sprinkles in the batter. Then top cupcakes with our rich Peanut Butter Frosting (recipe below). Garnish with additional chopped nuts.

Peanut Butter Frosting


  • 1/4 cup creamy-style peanut butter
  • 2 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup milk

Make It

1. On low speed, beat together peanut butter, at room temperature, confectioners sugar, vanilla extract and milk until smooth. Spread over cupcakes (about 2 tablespoons frosting per each cupcake); refrigerate any extra. Garnish with additional chopped nuts.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 370, Fat, total (g): 16, chol. (mg): 69, sat. fat (g): 8, carb. (g): 52, fiber (g): 1, pro. (g): 4, sodium (mg): 211, Percent Daily Values are based on a 2,000 calorie diet.