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Chocolate Funfetti Cupcakes

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Chocolate Funfetti Cupcakes are moist, tender chocolate cupcakes packed with rainbow sprinkles and topped with rich chocolate frosting. These festive homemade treats are perfect for parties, birthdays, or any day that needs a little extra joy.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour, sifted
  • 1/2 cup (50g) Dutch-process cocoa powder
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) whole milk (or dairy-free milk)
  • 1/4 cup (60g) sour cream (or plain Greek yogurt)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (70g) rainbow sprinkles (jimmies recommended)
  • For the Frosting:
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1/4 cup (30g) cocoa powder (Dutch-process recommended)
  • 3–4 tablespoons (45-60ml) milk or cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Extra rainbow sprinkles for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-count muffin pan with cupcake liners.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, beat butter and sugar until pale and fluffy (2-3 minutes).
  4. Beat in eggs one at a time, then add vanilla extract and mix until smooth.
  5. In a small bowl, whisk together milk and sour cream.
  6. With mixer on low, add dry ingredients to butter mixture in three parts, alternating with milk-sour cream mixture. Start and end with dry ingredients. Mix until just combined.
  7. Gently fold in rainbow sprinkles with a spatula.
  8. Divide batter evenly among cupcake liners, filling each about 2/3 full.
  9. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  11. For the frosting: In a medium bowl, beat butter until smooth. Add powdered sugar and cocoa powder, mix on low until incorporated. Add vanilla, salt, and milk or cream, beating until light and fluffy. Adjust milk for desired consistency.
  12. Spread or pipe frosting onto cooled cupcakes. Top with extra rainbow sprinkles.

Notes

Use jimmies-style sprinkles for best results. For gluten-free, swap flour for a 1:1 blend. For dairy-free, use plant-based butter and milk. Sift cocoa and powdered sugar for lump-free batter and frosting. Don’t overmix the batter for a tender crumb. Cupcakes freeze well unfrosted for up to 2 months.

Nutrition

Keywords: chocolate cupcakes, funfetti, party treats, birthday dessert, homemade cupcakes, easy baking, kid-friendly, chocolate sprinkles, festive cupcakes

Find it online: https://jodierecipes.com/chocolate-funfetti-cupcakes-recipe-easy-homemade-party-treats/