I made these newspaper-themed cupcakes for my school newspaper’s first meeting earlier this year. They are chocolate cupcakes from scratch with Sprinkles chocolate buttercream frosting and filling. They loved them!
Making the buttercream frosting from scratch sure was a lot of hard work – especially because I don’t have an electric beater, and I had to beat the dense butter and sugar mixture by hand! Whew! It was definitely worth it though – this is way better than the frosting you can get in a can!
I strongly believe that Sprinkles cupcakes are the most incredible, heavenly cupcakes you could ever imagine. Try these out and tell me what you think!
Sprinkles chocolate frosting:
6 oz. butter
pinch of salt
2 1/2 c. confectioner’s sugar, sifted
1/4 tea. vanilla extract
3 oz. bittersweet chocolate, melted and cooled
Beat butter and salt in stand mixer until light and fluffly, about 2 minutes. Reduce speed, gradually add the sugar, until incorporated, stopping the mixer to occasionally scrape the sides of the bowl. Add the vanilla and chocolate, mix until combined, careful not to overmix and incorporate too much air.
Using the blunt end of a knife, poke a hole in the cupcakes about halfway through. Poke a large hole in a bottom corner of a ziploc baggy and fill it with frosting, then pipe the frosting into the holes. **Frosting may absorb a little into the cupcake*