Chocolate Cupcake with Icing and Heart Sprinkles
Posted by Megan
Salt, Vanilla Extract, Sprinkles, Unsalted Butter, White Vinegar, Vanilla Extract, Cocoa Powder, Milk, Vegetable Oil, All-Purpose Flour, Granulated Sugar, Confectioners' Sugar, Baking Soda
Delicious Treats To Bake and Share, Shipped Right to Your Door
Chocolate Cupcake with Icing and Heart Sprinkles Recipe
These decadent chocolate cupcakes are ideal for any occasion. They are sure to please any chocolate lover, as they are topped with fluffy buttercream icing and heart-shaped sprinkles.
Ingredients
- 1/2 tsp salt
- 1 teaspoon vanilla extract
- sprinkles in the shape of a heart, for decoration
- 1/2 cup unsalted butter, softened
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1/3 cup cocoa powder (unsweetened)
- 2 tbsp milk
- 1/3 cup vegetable oil
- 1 1/2 cups all-purpose flour
- 1 cup warm water
- 1 cup granulated sugar
- 2 cups confectioners' sugar
- 1 teaspoon baking soda
Time Needed
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a muffin pan with paper liners.
- In a large mixing bowl, combine the flour, cocoa powder, sugar, baking soda and salt.
- Warm water, vegetable oil, white vinegar, and vanilla extract should all be combined in a separate bowl.
- Stir the wet ingredients into the dry ingredients until thoroughly combined.
- Fill each muffin tin liner about two-thirds full with the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
- Remove from the oven and set aside to cool completely on a wire rack.
- In a medium mixing bowl, cream the softened butter until smooth.
- Beat in the confectioners' sugar, vanilla extract, and milk until smooth and fluffy.
- Decorate the cooled cupcakes with the buttercream icing and heart-shaped sprinkles.
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