Chocolate Sweetie Cupcakes
Indulge your sweet tooth with these irresistibly fun and festive Chocolate Sweetie Cupcakes! Featuring a tender, chocolatey sponge made from a blend of cocoa powder, boiling water, and classic baking staples, these cupcakes are moist, rich, and utterly decadent. Topped with a velvety chocolate buttercream whipped to perfection and finished with a generous sprinkle of colorful candies like Smarties or M&Ms, they’re a visual and flavorful treat for any occasion. Perfect for birthday parties, bake sales, or simply spoiling yourself, these cupcakes come together with just 20 minutes of prep time, making them as easy as they are delightful. Embrace the fun of baking and enjoy a bite of sweetness in every vibrant, candy-topped bite!
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Recipe Information
Ingredients
- 150 grams all-purpose flour
- 40 grams unsweetened cocoa powder
- 150 grams granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 large egg
- 120 milliliters whole milk
- 60 milliliters vegetable oil
- 1 teaspoon vanilla extract
- 120 milliliters boiling water
- 150 grams unsalted butter
- 300 grams powdered sugar
- 30 grams unsweetened cocoa powder (for buttercream)
- 2 tablespoons whole milk (for buttercream)
- 150 grams sweet candies (e.g., Smarties, M&Ms, or mini gummies)
Instructions
Preheat your oven to 180°C (350°F) and line a 12-hole cupcake tin with paper liners.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Mix to combine.
In a separate bowl, whisk together the egg, whole milk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet mixture to the dry ingredients, whisking until fully incorporated.
Carefully pour the boiling water into the batter while whisking continuously. The batter will be thin but ensure it is well mixed.
Divide the batter evenly between the cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
To make the chocolate buttercream, beat the unsalted butter in a bowl until light and creamy. Gradually add the powdered sugar and cocoa powder, mixing well between additions.
Add the milk, one tablespoon at a time, until the buttercream reaches a smooth, spreadable consistency.
Once the cupcakes are fully cooled, spread or pipe the chocolate buttercream generously on top of each cupcake.
Sprinkle the sweet candies over the buttercream for a colorful and fun finish.
Serve and enjoy your Chocolate Sweetie Cupcakes!
Nutrition Facts
Calories |
4809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.6 g | 270% | |
| Saturated Fat | 94.4 g | 472% | |
| Polyunsaturated Fat | 36.2 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 1920 mg | 83% | |
| Total Carbohydrate | 757.7 g | 276% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 573.2 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 353 mg | 27% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1618 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
