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Birthday Cupcakes With Sprinkles

Birthday Cupcakes Recipe

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Quick and easy birthday cupcakes recipe (Pinata cupcakes)- Homemade, soft, moist chocolate cupcakes with chocolate frosting, filled with sprinkles. 
Course Dessert
Cuisine American
Keyword chocolate cupcake, homemade, sprinkles
Prep Time 10 mins
Cook Time 25 mins
Decorating time 20 mins
Total Time 55 mins
Servings 24 Cupcakes
Calories 385
Author Abeer

Ingredients

Chocolate Cupcakes

  • 2 cups Granulated sugar
  • 1 3/4 cups All-purpose flour
  • 3/4 cup Cocoa powder
  • 1.5 tsp Baking powder
  • 1.5 tsp Baking soda
  • 1 tsp Salt
  • 2 Eggs Large
  • 1 cup Milk Whole
  • 1/2 cup Oil
  • 2 tsp Vanilla extract
  • 1 cup Water Boiling hot

Chocolate Frosting

  • 1 cup Butter Unsalted, Melted
  • 1 1/3 cup Cocoa powder
  • 5-6 cups Powdered sugar
  • 2/3 cup Heavy cream
  • 2 tsp Vanilla extract

Filling and Decoration

  • 1 cup Sprinkles I mixed together various colors and shapes of sprinkles to make a birthday sprinkle blend

Instructions

  • In a large mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, salt. 
  • Add eggs, milk, oil, vanilla, water and mix until smooth. The batter will be thin. 
  • Pour batter in cupcake liners (About two thirds full).
  • Bake at 350 degrees for 20-25 minutes or until as inserted toothpick in the center comes out clean.
  • Allow the cupcakes to cool down completely.
  • While the cupcakes are cooling, prepare the frosting: In a large mixing bowl, add melted butter, cocoa powder and mix until smooth.
  • Gradually, add powdered sugar, while alternating with the heavy cream until light and fluffy.
  • Note: If frosting is too thin, thicken it by adding more powdered sugar. If icing is too thick, thin it out by adding a little more heavy cream.

Assembling

  • Hollow out the center of each cupcake with an apple corer or a big decorating tip like Tip 1M
  • Fill it with sprinkles. 
  • Place a small piece of hollowed out cake on top to cover the hole.
  • Attach Tip 1M to a piping bag and fill it with frosting.
  • Ice a swirl of frosting on top pf each cupcake.
  • Toss more sprinkles on top and enjoy! 

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days.
  • Recipe is from Christi Johnstone's book called "My Little Pony Baking Book." 

Nutrition

Calories: 385kcal | Carbohydrates: 60g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 258mg | Potassium: 180mg | Fiber: 2g | Sugar: 47g | Vitamin A: 370IU | Calcium: 45mg | Iron: 1.6mg