Cocoa Pink Cupcakes
Indulge in the perfect balance of chocolate richness and whimsical charm with these Cocoa Pink Cupcakes! Featuring a moist and decadent cocoa-flavored base, this recipe is elevated by a dreamy buttercream frosting tinted with a playful pop of pink. Perfect for birthdays, celebrations, or simply satisfying a sweet tooth, these bakery-style cupcakes are easy to make with pantry staples like cocoa powder, flour, and sugar. The boiling water technique ensures a velvety-smooth batter, while the homemade frosting achieves its light and fluffy texture with heavy cream. Top it all off with sprinkles for a festive finishing touch. Ready in just under 40 minutes, these cupcakes are as beautiful as they are delicious—perfect for delighting both kids and adults alike!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 2 large eggs
- 0.75 cups whole milk
- 0.5 cups vegetable oil
- 2 teaspoons pure vanilla extract
- 0.5 cups boiling water
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 3 drops pink food coloring
- 2 tablespoons sprinkles (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
In a medium bowl, beat together eggs, milk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just incorporated.
Slowly pour in the boiling water, stirring until the batter is smooth. The batter will be thin, but that’s normal.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the heavy cream and vanilla extract, continuing to beat until the frosting is fluffy.
Add pink food coloring one drop at a time, mixing well after each drop, until you achieve your desired shade of pink.
Transfer the frosting to a piping bag fitted with your favorite tip and frost the cooled cupcakes.
Finish with sprinkles, if desired, for an extra touch of fun and sweetness.
Enjoy your Cocoa Pink Cupcakes with family and friends!
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 227 mg | 10% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 68.8 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 196 mg | 4% | |
*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.
