When my old computer unexpectedly decided to kick the bucket, I consulted a few IT experts I knew in the hopes of recovering my hard drive’s contents. The guy who ended up assisting me was very helpful, and we were able to get everything off my hard drive just before it gave out on me permanently. It was a close call.
As I parted ways with the IT guy, I told him to let me know any time I could help him, and I’d happily return the favor. He sort of snickered, as if perplexed about how someone like myself could help him out. I told him he’d be surprised, and I was a baker; I could make something delicious as repayment for his help.
In that moment, it was challenge accepted.
I made these Double Chocolate Confetti Cupcakes as my thank you, and I think they do an alright job of making the hassle worthwhile. I used my favorite cupcake recipe to make the base of these. It’s classic vanilla – fluffy and tender. But what really makes these exceptional is what’s on top: homemade Chocolate Whipped Cream Frosting, a drizzle of Chocolate Ganache, and loads of colorful sprinkles.
Whipped cream frosting is always a crowd- favorite for a reason: it’s light and refreshing without being overly sweet, and yet it still tastes and feels blissfully indulgent. When you add a kiss of chocolate flavor to that, you get a frosting good enough to lick dry from the mixing bowl. I love pairing that chocolatiness with the sprinkles because confetti cake is typically associated with straight vanilla. But there’s no reason you can’t have those two favorites in one place.
These pretty, fancy cupcakes are easier than they seem. In fact, the cake itself is semihomemade, and whipped cream frosting is actually the easiest kind to make. The only thing I struggled with when making these was following through on giving them away instead of hoarding them all to myself.
Never doubt a Smart Cookie. She’ll prove you wrong with cupcakes.
A Few Tips Before You Get Cooking:
- Use whatever colored sprinkles you want. You can even use chocolate sprinkles on top for extra chocolatiness.
- You can use any vanilla cupcake recipe you want, but I like this one because it’s semi homemade, and still the tastiest, moistest I’ve had.
- You don’t have to pipe the frosting on; I do it because I find it saves time.
- Overbaking is the enemy of moist cupcakes. As soon as you can insert a toothpick into the centermost cupcake and come out with just a few crumbs, you’re ready to go.
- Heavy cream must be well-chilled to whip it.
Double Chocolate Confetti Cupcakes
By The Smart Cookie Cook
Ingredients:
For the cupcakes
Slightly Adapted From My Baking Addiction
- 1 box vanilla cake mix
- 1 (3.4 ounce) package instant vanilla pudding mix
- 3/4 cup sour cream
- 3/4 cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup rainbow sprinkles
For the Chocolate Whipped Cream Frosting
By The Smart Cookie Cook
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 3 tbsp. cocoa powder
- 2 tbsp. cornstarch
- 2 tsp. vanilla extract
For the Ganache
By The Smart Cookie Cook
- 1 cup semisweet chocolate chips
- 1/4 cup heavy cream
Directions:
- Preheat oven to 350°F. Line muffin tin with liners.
- In the bowl of a stand mixer, beat together the cake and pudding mixes, sour cream, oil, eggs, and vanilla. Beat for about two minutes on medium speed until well-combined and fluffy. Fold in sprinkles.
- Fill tins about 2/3 full. Bake for 15 minutes or until a toothpick inserted in the centermost cupcake comes out with just a bit of crumbs. Let cool completely.
- Place all frosting ingredients in a large mixing bowl and beat on high until fluffy and thickened. Frost cupcakes with a generous amount of frosting.
- Place chocolate in a medium bowl. Set aside.
- Place cream in a small microwave-safe bowl and microwave on high for 30-second intervals until it starts to simmer. Immediately pour over chocolate and let sit for two minutes. Stir well until completely melted and smooth.
- Drizzle over frosted cupcakes and finish with sprinkles, if you like. Store in fridge in an air-tight container.
