Cosmic Cupcakes
These cosmic cupcakes are moist, delicious, and full of rich and decadent chocolate, and frosted with a absolutely delicious chocolate frosting and colorful candy sprinkles.
Servings: 16 Cupcakes
Ingredients
Chocolate Cupcakes
- 1 ¾ cup all purpose flour
- 2 cups granulated sugar
- ¾ cup Hershey’s Dark Cocoa Powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Chocolate Frosting
- ½ cup butter melted
- ⅔ cup cocoa powder
- 3 cups powdered sugar
- ⅓ cup whole milk
- 1 teaspoon vanilla extract
- Candy sprinkles
Instructions
- Preheat oven to 350 degrees and line a muffin pan with baking liners. Set aside.
Chocolate Cupcakes
- In a large mixing bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, mix eggs, milk, oil, and vanilla until smooth.
- Add boiling water, stir until combined.
- Pour the wet ingredients into the dry ingredients and mix on medium speed until fully combined.
- Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool completely.
Chocolate Frosting
- In a medium size mixing bowl, add melted butter. Mix in cocoa powder.
- Next, add in some powdered sugar and then milk, then some powdered sugar, then milk. Repeat until all is well mixed.
- After frosting is well blended, add in vanilla. Mix until well incorporated.
- Once cupcakes have cooled completely, frost with the chocolate frosting and top with rainbow candy sprinkles.
Notes
- Whisk the wet ingredients vigorously while adding the boiling to them to prevent curdling.
- Use a stand mixer for the easiest mixing.
- Cool the cupcakes completely before frosting them. Otherwise, the frosting will begin to melt and slide right off of them!
- Err on the side of less liquid when mixing your frosting. You can always add more milk, but you can't take it out.