Chocolate Funfetti Cupcakes

Chocolate Funfetti Cupcakes | Revamperate Chocolate Funfetti Cupcakes | RevamperateGoing 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! 

Chocolate Funfetti Cupcakes | Revamperate Chocolate Funfetti Cupcakes | RevamperateIngredients (makes 24-26 cupcakes):

  • 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. 

Chocolate Funfetti Cupcakes | Revamperate Chocolate Funfetti Cupcakes | RevamperateChocolate buttercream: 

  • 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! 

Chocolate Funfetti Cupcakes | Revamperate Chocolate Funfetti Cupcakes | Revamperate

Comments

  1. Mitra says

    Hi! I Can’t wait to try this RECipe! My BOYFRIEND loves Funfetti cake and Chocolate cake and for his birthday this year, he’s asked for the COMBINATION of both. We LAUGHed not knowing it was actually a thing! like you posted, i was surprised to not find a ton of recipes online, So I WANTED to thank you for posting. I also wanted to ask you if you’ve ever tried this recipe was a cake, instead of cupcakes? if I were to make it a cake, would I need to modify any of the INGREDIENTS or baking temperature? Also, what if I’m baking at high ALTITUDE? Thank you!

  2. Revamperate says

    Hi Mitra, so glad to hear you’re going to try it! I have only made it with cupcakes before, but you can absolutely make it as a cake. The recipe should make enough for a two layer 8-inch cake, so you won’t need to adjust the ingredients for a cake but will want to increase baking time and check on it often to ensure it doesn’t over-bake. Baking at high altitudes can affect the ingredients and temperature. I recommend checking out this article to help adjust the recipe for high altitudes: http://dish.allrecipes.com/high-altitude-cake-baking/

    I hope the recipe works out and your boyfriend enjoys it! 🙂

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