Description
Mini desserts combining fluffy chocolate cupcakes with whipped buttercream, chocolate ganache, and colorful sprinkles for a nostalgic summer treat. Perfect for parties or whimsical family desserts!
Ingredients
2 ¼ cups all-purpose flour
2 ¼ cups granulated sugar
1 ¼ cups unsweetened cocoa powder
1 tsp baking soda
¾ tsp salt
1 cup unsalted butter, softened
4 large eggs
1 ½ cups buttermilk
2 tsp vanilla extract
8 oz cream cheese, softened
4 cups powdered sugar
1 cup unsalted butter, softened
2 cups semi-sweet chocolate chips
1 cup heavy cream
Colorful sprinkles (optional)
Instructions
Preheat oven to 350°F (175°C) and line cupcake tin with liners.
In a bowl, whisk flour, sugar, cocoa, baking soda, and salt.
Add softened butter, eggs, buttermilk, and vanilla extract to the dry ingredients; mix until smooth.
Fill cupcake liners 2/3 full and bake for 18 minutes or until a toothpick comes out clean.
While cupcakes cool, prepare cream cheese buttercream: beat cream cheese, butter, powdered sugar, and vanilla until fluffy.
For ganache: heat cream until scalded, pour over melted chocolate chips, and stir until smooth.
Once cupcakes are cool, frost with buttercream, top with ganache, and decorate with sprinkles (or crushed cookies).
Notes
Use Greek yogurt in buttercream for a lighter texture.
Freeze cupcakes for up to 2 months in airtight containers.
Swap sprinkles for crushed nuts or toffee bits for adult variations.
Nutrition
- Serving Size: 1 cupcake
- Calories: 420
- Sugar: 35g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg