Will you be watching the Oscars this Sunday? If so, snacks are definitely in order, a bottle of bubbly is highly recommended, and of course something sweet like Oscar Party Chocolate Cupcakes are a must!
This recipe is nothing complicated, just a delicious and chocolatey devil’s food cake topped with classic buttercream frosting and edible gold star sprinkles…a true classic just like our favorite Hollywood starlets.
Serve cakes on upside-down gold foil cupcake wrappers flattened out to make easy DIY coasters. All that gold is sure to bring some red-carpet glam to your Oscar festivities!
Tip: Looking for edible gold star sprinkles and gold foil cupcake liners? I found both at Michael’s Craft Store!
photos by Leah Bergman
- 3/4 cup unsweetened Dutch-process cocoa powder
- 3/4 cup hot water
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 teaspoons coarse salt
- 1 1/2 cups (3 sticks) unsalted butter
- 2 1/4 cups sugar
- 4 large eggs, room temperature
- 1 tablespoon + 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 2 cups-4 sticks unsalted butter, softened
- pinch of sea salt
- 1 Tbsp vanilla extract
- 2 pounds confectioners sugar
- 4-6 Tbsp heavy cream or milk
- Preheat oven to 350 degrees. Line mini muffin tins with paper liners.
- Whisk together cocoa and hot water until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl.
- With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low.
- Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
- Divide batter evenly among lined cups, filling each three- quarters full.
- Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 10-12 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely.
- In the bowl of an electric mixer fitted with a paddle attachment, cream butter until light and fluffy. Slowly add in confectioners sugar and continue creaming until well blended. Add salt, vanilla and 3 Tbsp cream or milk.
- Add an additional 1-3 Tbsp of cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
- To finish, use round tip fitted into a piping bag to pipe on buttercream frosting. Sprinkle with edible gold stars.
- Cupcakes can be stored overnight at room temperature, or frozen up to 2 months (un-frosted), in airtight containers.