Go Back
+ servings
Chocolate cupcakes topped with dark chocolate buttercream, chocolate sprinkles and white and gold small sprinkles.

Chocolate Cupcakes with Sprinkles

Decadent chocolate cupcakes baked with chocolate sprinkles and topped with delicious dark chocolate buttercream and more chocolate sprinkles. These chocolate cupcakes with sprinkles are so true to their name!
0 from 0 votes
Print Pin
Course: Dessert
Cuisine: American
Keyword: Chocolate Cupcakes with Sprinkles
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 10 cupcakes
Author: Priya Maha



  • 120 g butter
  • 75 g castor sugar
  • 25 g brown sugar
  • 2 eggs
  • 100 g self-raising flour
  • 30 g cocoa powder
  • ¼ tsp baking powder
  • 4 tbsp milk
  • ¾ tsp vanilla essence
  • ¼ tsp salt
  • 5 tbsp chocolate sprinkles

Frosting & Decoration

  • 110 g butter salted
  • 220 g powdered sugar sifted
  • 25 g cocoa powder sifted
  • 2 tbsp milk more if buttercream is stiff
  • 5 tsp chocolate sprinkles as required
  • white and gold sprinkles as required


  • Prepare your cupcake casings.
  • Preheat oven to 170°Celsius.
  • Beat butter and both sugars till light and fluffy. Add eggs, one at a time, beating well after each addition.
  • Sift the flour, cocoa powder, baking powder and salt. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.
  • Add in the vanilla essence and mix well.
  • Pour batter into baking cups until they are about two thirds full. Sprinkle about 1/2 teaspoon for chocolate sprinkles on top of the cupcakes batter.
  • Bake the chocolate cupcakes for 15 to 20 minutes (depending on the size of the casing you use) or until a toothpick inserted in the center of the cupcakes comes out without any wet batter sticking to it.
  • Remove the cupcakes from oven and let them cool completely before decorating.
  • To make the buttercream, cream the butter until soft and creamy. Add the powdered sugar and beat until the buttercream is light and fluffy.
  • Sift in the cocoa powder and beat until it is well blended into the buttercream. Add milk if the buttercream is too stiff.
  • Fit a piping bag with a large star tip and pipe chocolate buttercream stars all over the top of each cupcake. Add chocolate sprinkles to each cupcake, followed by the white and gold sprinkles as preferred.


Calories: 388kcal | Carbohydrates: 50g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 83mg | Sodium: 254mg | Potassium: 118mg | Fiber: 2g | Sugar: 39g | Vitamin A: 632IU | Calcium: 38mg | Iron: 1mg