Going into this recipe, I was a little iffy. Not about the cupcakes, but about the sprinkles. Whenever I’m planning a new recipe, I usually do searches on Google and Pinterest to see if anyone else has done it before and learn a little from their posts. Well, I was really surprised when I searched “chocolate funfetti” that I didn’t see a ton of chocolate funfetti cakes. Everyone always used vanilla, which of course made me wonder why no one else had tried it. It’s very difficult to be original anymore. Anytime I have an idea, I search it online and am instantly disappointed that I’m not the first to try it, but that’s just how it goes. Instead, I learn from other people and find a way to tweak an idea or put my own spin on it.
So I set out to make chocolate funfetti cupcakes with the expectation that they probably wouldn’t turn out properly since, from what I could see, no one else had shared it. Would you be able to see the sprinkles through the chocolate? Would they taste good? Sorry, I get super dramatic about cake, ha. You get the point. Luckily, yes, they did turn out! Thus, I hope chocolate funfetti cake becomes a thing because it combines two favorites: chocolate and sprinkles. I made these for my coworker’s birthday and everyone seemed quite pleased with them. My coworkers are my taste testers, so if they approve, I usually know it’s a good recipe!
- 2 tbs butter, melted
- 1 cup vegetable oil
- 2 cups granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup hot water
- 1 cup cocoa powder
- 1/4 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
- 3 cups flour
- 1/2 cup or more of colored sprinkles
Preheat the oven to 350 degrees. Line 2 cupcake pans with liners.
Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in the bowl of your mixer. Add about half of the hot water and begin mixing on low speed, and add the remaining water as it mixes. Mix in the oil and melted butter. Beat in each egg, one at a time, and add the vanilla. Mix well for 1-2 minutes until the batter is smooth. Stir in the sprinkles with a spatula.
Distribute the batter between the cupcake cavities, filling about 1/2 full. The batter is fairly thick and bakes tall, so you don’t want the cupcakes to spill over. Bake for 18-20 minutes until an inserted toothpick comes out clean. Allow to cool on a wire rack.
- 1 1/2 cups butter, room temperature
- 4 cups powdered sugar
- 1/2 cup unsweetened natural cocoa powder, sifted
- 2 tsp vanilla extract
- 2 tsp heavy cream (optional)
- Sprinkles, topping (optional)
Cream the butter for about 5 minutes until smooth and fluffy, and add the sifted cocoa powder. Then add the powdered sugar a little at a time, mixing until well-combined. Add the vanilla and mix until smooth. If too thick, add a little cream to smooth it out.
Pipe the frosting onto cooled cupcakes and garnish with MORE SPRINKLES! I hope you love these as much as I do!