Name: dy-coated chocolates or confetti candies Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 3/4 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup buttermilk (or milk + 1 tsp vinegar); 1/2 cup hot water; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1/3 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 2 tablespoons milk or cream; 1 teaspoon vanilla extract; Pinch of salt

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If you’re a fan of desserts that make people smile as soon as they hit the table, these chocolate cupcakes with vanilla buttercream and a cascade of dy-coated chocolates or confetti candies are your new go-to. These cupcakes are everything you want in a celebration treat: moist, deeply chocolaty cake, silky vanilla frosting, and a vibrant explosion of color and crunch on top. Whether it’s a birthday, a party, or just a day that needs more joy, this recipe brings together classic flavors and a playful finishing touch that wows kids and grown-ups alike.

dy-coated chocolates or confetti candies Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of simple ingredients come together to create these dreamy cupcakes! Each ingredient plays a unique role in building the rich flavor, tender crumb, creamy frosting, and that signature pop of color.

All-purpose flour: Gives the cupcakes their soft, airy structure.
Unsweetened cocoa powder: The main source of that decadent chocolate depth.
Baking powder: Ensures the cupcakes rise to fluffy heights.
Baking soda: Teams up with the buttermilk for extra lift and tenderness.
Salt: Just a pinch to balance and enhance the chocolate flavor.
Buttermilk (or substitute): Keeps the cake moist and adds a gentle tang.
Hot water: Helps the cocoa powder bloom for full-bodied chocolate flavor.
Granulated sugar: Sweetens and lightens the crumb.
Brown sugar: Brings in extra moisture and a subtle caramel note.
Vegetable oil: Guarantees supremely soft, tender cupcakes.
Large eggs: Bind everything together and give richness and structure.
Vanilla extract: Adds a sweet warmth that brings out both chocolate and buttercream flavors.
Unsalted butter (for frosting): Forms the creamy base of the luxe vanilla buttercream.
Powdered sugar: The secret to ultra-smooth, fluffy frosting.
Milk or cream: Loosens the frosting just enough for the perfect spreading or piping consistency.
Pinch of salt (for frosting): Pops the sweetness for a balanced finish.
Rainbow sprinkles and dy-coated chocolates or confetti candies: Don’t skip these! They transform each cupcake into a colorful, confetti-studded delight.

How to Make dy-coated chocolates or confetti candies Cupcakes

Step 1: Prep Your Pan and Oven

Start off strong by preheating your oven to 350°F (175°C) and lining a standard cupcake tin with festive paper liners. This little bit of preparation ensures your cupcakes bake evenly and pop right out—no sticking disasters allowed!

Step 2: Mix the Dry Ingredients

In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting here isn’t just fancy—it helps avoid lumps and sets you up for that perfect, tender texture. Plus, the cocoa gets evenly distributed, so every cupcake is chocolaty from top to bottom.

Step 3: Whisk the Wet Ingredients

In a large bowl, whisk together the sugars, oil, eggs, buttermilk (or your easy at-home version), vanilla, and hot water. The hot water might seem odd, but it really brings out the cocoa flavor and gives an extra-moist finish to your cake.

Step 4: Combine and Fill

Slowly add your dry mixture into the wet, stirring just until combined. Overmixing? That’s the enemy of cupcakes. Once you have a smooth, luscious batter, scoop it into your cupcake liners, filling each about two-thirds full for the perfect domed top.

Step 5: Bake and Cool

Pop your tin in the oven and bake for 18 to 20 minutes. When a toothpick comes out clean, they’re done! Let them cool in the pan for a few minutes before transferring to a rack, since piping hot cupcakes aren’t happy cupcakes when it comes to frosting later on.

Step 6: Make the Vanilla Buttercream

With the cupcakes cooling, grab your mixer and beat the softened butter until it’s light and fluffy—this is the secret to dreamy frosting. Gradually add the powdered sugar, then the milk, vanilla, and a pinch of salt. Beat until it’s creamy, smooth, and ready to swirl atop your cakes.

Step 7: Frost and Decorate with dy-coated chocolates or confetti candies

Once the cupcakes are totally cool, it’s decorating time! Pipe (or generously spread) on your vanilla buttercream, then unleash your creativity with rainbow sprinkles and a hearty scattering of dy-coated chocolates or confetti candies. Each cupcake becomes a mini masterpiece of color and crunch.

How to Serve dy-coated chocolates or confetti candies Treats

Garnishes

When it comes to the ultimate finishing touch, you can’t beat a generous sprinkle of rainbow jimmies plus an artful heap of dy-coated chocolates or confetti candies. Not only do these add visual wow-factor, but they provide a satisfying crunch and extra sweetness with every bite. Go heavy-handed for a festive look, or use a pattern or color theme to match your occasion.

Side Dishes

These cupcakes are showstoppers on their own, but if you want to set off their birthday-cake glory, serve with a scoop of vanilla bean ice cream, a glass of rich chocolate milk, or a platter of fresh berries for a pretty, palate-cleansing contrast. Even a cup of hot coffee cuts the sweetness just right, making each bite even more indulgent.

Creative Ways to Present

Display your finished cupcakes on a tiered cake stand for height and drama, or nestle each one in cupcake wrappers that match your party décor. For birthday parties, plant a small flag or candle into each frosted swirl. If you’re feeling playful, create a cupcake “bar”—set out bowls of extra dy-coated chocolates or confetti candies and let your guests customize their own colorful topping combos!

Make Ahead and Storage

Storing Leftovers

If you somehow have cupcakes left at the end of your celebration, store them in an airtight container at room temperature for up to two days. The buttercream will stay soft, and the dy-coated chocolates or confetti candies will keep their delightful crunch and color for plenty of snacking later.

Freezing

Unfrosted cupcakes freeze beautifully! Just cool them completely, wrap tightly in plastic wrap, and pop into a freezer-safe bag. They’ll stay moist for up to three months. When you’re ready for a treat, thaw at room temperature, then frost with fresh buttercream and add your dy-coated chocolates or confetti candies right before serving for best results.

Reheating

While you don’t want to microwave a frosted cupcake (the buttercream melts and candies can crack!), you can refresh unfrosted, thawed cupcakes by warming them in a 300°F (150°C) oven for 5 minutes. Let cool before adding your swirl of buttercream and a final shower of dy-coated chocolates or confetti candies. That way, every element is as fresh as can be.

FAQs

Can I make this recipe gluten-free?

Absolutely! Swap in your favorite one-to-one gluten-free flour blend for the all-purpose flour. Double-check that your dy-coated chocolates or confetti candies are labeled gluten-free, and you’re good to go.

Can I use a different frosting?

Of course! While vanilla buttercream is a classic crowd-pleaser, a whipped chocolate ganache or tangy cream cheese frosting pairs just as beautifully with these cupcakes. Either way, don’t forget the signature sprinkle and dy-coated chocolates or confetti candies topping.

How do I prevent my cupcakes from being dry?

The combination of buttermilk, oil, and hot water ensures these cupcakes stay incredibly moist. Just be careful not to overbake—the moment a toothpick comes out clean, they’re ready to come out of the oven. Following the recipe closely is your best bet for tender treats.

Can I add flavors to the cupcake base?

Definitely! Add a hint of instant espresso for deeper chocolate flavor or a touch of orange zest for a citrusy pop. The simple base is a delicious canvas, and the dy-coated chocolates or confetti candies will still stand out on top no matter what twist you add.

What’s the best way to transport these cupcakes?

A cupcake carrier keeps your creations upright and safe. If you don’t have one, place cupcakes in a deep baking dish, use a bit of frosting on the bottom of each liner to “anchor” them, and keep the dy-coated chocolates or confetti candies topping safe in a separate container until you arrive—then decorate on-site for the freshest, prettiest results.

Final Thoughts

I hope you’re as excited as I am to dive into a batch of these chocolate cupcakes crowned with vanilla buttercream and a generous handful of dy-coated chocolates or confetti candies. There’s something irresistible about that mix of tender cake, creamy frosting, and cheerful, crunchy toppings. Give these a try at your next celebration—big or small—and watch them disappear, one happy bite at a time!