Today is National Chocolate Cupcake day and the perfect way to celebrate is with these Monster Mash-up Filled Cupcakes. It’s also the fourth day of #choctoberfest and today’s cupcakes features a product from one of our sponsors, Sprinkle Pop. Sprinkle Pop creates trendy sprinkle mixes that you can’t find anywhere else. I used the Monster Mash-up mix – which included pumpkins, eyes, ghosts, and so much more. I love that they color over 50% of their sprinkles in-house, so each batch is a one-of-a-kind experience. Even better – all their orders are shipped for free in the US. What sprinkle mix would you love to create something with?
I made these cupcakes for my cheerleading squad. They’ve been working really hard on their half-time routine and parade routine that they deserved a little treat. Really..I didn’t need 2 dozen cupcakes sitting on my kitchen counters for days calling my name to eat all of them! HA! The chocolate cupcakes are moist, the frosting has the perfect amount of sweetness and then the center is filled with sprinkles. Surprise!
2 cups sugar
1 3/4 cup + 2 Tbsp flour
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2/3 cup canola oil
1 cup milk
2 eggs, lightly beaten at room temperature
2 tsp vanilla extract
1 cup hot coffee (to bring out the coffee flavor)
Preheat your oven to 350 degrees. Line two 12-cup muffin tins with cupcake liners and set aside. In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Mix in the canola oil and milk until combined. Add the eggs one at a time, stirring after each one. Add in the vanilla extract and mix. Carefully pour in the hot coffee and stir until the mixture is combined. The batter will be very thin – don’t worry it will bake up just fine!
Divide the batter between the cups and fill until 2/3 of the way full. Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
To fill, take a paring knife and scoop out a little bit of the center. Pour the desired amount of sprinkles into the center of the cupcake. Place the top of the cupcake back on before you frost the cupcakes.
3 sticks unsalted butter, cold
5 cups powdered sugar
2 1/2 tsp vanilla extract
2 Tbsp heavy whipping cream
In the bowl of a stand mixer, cut the butter into small pieces. Whip the butter for 5 to 7 minutes with a paddle attachment until the butter is light in color. Add 2 cups of powdered sugar and mix on low-speed until combined. Then add 2 tablespoons of vanilla extract and mix to combine. Beat for 1 minute. Add 2 more cups of powdered sugar and beat on low until incorporated. Increase the speed to medium-high and beat for 3 minutes.
Add the remaining cup of powdered sugar, vanilla and heavy whipping cream. Start the mixer on low-speed until all the ingredients have been mixed together. Increase the speed to medium-high and beat for 3 to 5 minutes to add additional air into the frosting. Add any food coloring at this point to color your frosting.
Looking for a little more chocolate? Check out all the other recipes shared today for #Choctoberfest! An InLinkz Link-up
Have you entered the giveaway to win a fun prize pack? Be sure to enter before #Choctoberfest ends on October 21st.
*Disclosure: I received product to sample from Sprinkle Pop. All thoughts and opinions are my own.
Cupcake recipe source: Sugar Spun Run
Frosting recipe source: Beyond Frosting