review: sprinkles dark chocolate cupcake mix


Sprinkles Cupcakes is proclaimed to have been the “World’s First Cupcake Bakery” and kicked off a cupcake craze after opening in Beverly Hills in 2005.  We were lucky enough to have a branch open in Scottsdale, Arizona and their cupcakes have been my favorite ever since.  My soon to be sis-in-law was recently in NYC and surprised me with a package of Sprinkles Dark Chocolate Cupcake Mix.  I was so excited…and very curious to see if the mix would be as good as those made in the store.

I was pleasantly surprised to find out that the mix is actually not all inclusive and that quite a few additional ingredients are required in order to prepare them. For the cupcake base, you need eggs, butter and milk, and as you will see below, the frosting needs to be made entirely from scratch (recipe below).  I was so happy with how the cupcakes turned out.  They were so moist and delicious…just as good as (if not better than) those made in the store.  My frosting skills still need some work but once you add the trademark “dots” it really doesn’t matter if they aren’t perfect 🙂  I was a very happy girl to have my beloved Sprinkles in Vienna, if only for a night.  The downside?  I’ve been craving them ever since.

  • 1 1/2 sticks (170g) unsalted butter, firm but not cold
  • 2 1/2 cups (250g) confectioners’ sugar, sifted
  • 3 oz (85g) bittersweet chocolate, melted and cooled to room temperature
  • 1/4 teaspoon vanilla
  • pinch of salt

To make the frosting:

  • In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light and fluffy, about 2 minutes.  Reduce the speed to low, gradually add the confectioners’ sugar and beat until incorporated.  Add the vanilla and beat until smooth and creamy.  Stop the mixer and scrape down the sides of the bowl.  Add the chocolate and beat on medium speed until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.  Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream.  Add milk, 1 tsp at a time, if the frosting does not have a spreadable consistency (note: I did not have to do this).

Note:  You can generously frost 12+ cupcakes with this recipe.  My fiancé and I both agreed that this is the best chocolate frosting we’ve had in a long time and that this will become my “go to” recipe from now on.