I have made versions of these Chocolate Cupcakes with Vanilla Cream Cheese Buttercream countless times! I’ve used this chocolate cake recipe for cupcakes, mini cupcakes, layer cakes, cake pops, mini layer cakes, and rectangle cakes. It is perfect for birthdays, holidays, and any celebration! This does not fit into my typical, healthier eating habits, but everyone needs a great go-to chocolate cake recipe! And sweets do tend to put smiles on peoples’ faces.
The combination of the cupcakes, sprinkles, and chocolate chip cookies was something I decided to make for a birthday and a baby shower recently. And I love how they turned out!
Let’s discuss the absolute best Chocolate Chip Cookies! Basic, run-of-the-mill cookies…these are not!! These Dark Chocolate Chip Cookies with Sea Salt are ah-mazing! Seriously, each and every time I make this recipe, people cannot resist having seconds. I WISH I could take credit for these, but they are a brilliant recipe from another blogger. Here is the link to the recipe for “The Only Chocolate Chip Cookie I will Ever Need to Know How to Make for the Rest of My Life” by Kate Miss.
The only change I make to her recipe is that I change up the chocolate chips: I either use a mix of mini and 60% cacao, or I chop up a dark chocolate bar. Before you make these, know this: read the entire blog post and recipe AND give yourself 3 days. These are best if the cookie dough is made and sits in the refrigerate for 2+ days before baking them. I promise it’s worth it. I tend to make them full-size as in the recipe.
Once you make the chocolate cupcakes, and allow them to cool, they are ready to frost! For cupcakes, I prefer to pipe on the buttercream with a 16″ disposable pastry bag and either this extra large round piping tip or this large star piping tip. You could also spread it on with a knife or an offset spatula.
Cut the end off of a pastry bag, and drop in the round tip. Fill 2/3 full with vanilla cream cheese buttercream and twist the top. Starting in the center of a cupcake, gently press some of the icing onto the cupcake, slowly raising the piping bag as you go. That will give you an even, round frosting circle on top of the cupcake. Fill a shallow bowl or plate with colorful sprinkles. Gently roll the edges of the icing on top of the cupcake in the sprinkles. Top the cupcake with a mini chocolate chip cookie.
These are best served soon after assembly, but they can be refrigerated for a couple of days. Read below for the Chocolate Cake and the Vanilla Buttercream recipes!