Ingredients
¾cupcocoa powder
1cupwater,boiling
2cupsGreat Value® All-Purpose Flour
1¼cupsgranulated sugar
4large eggs
1cupvegetable oil
½cupwhole milk
1¼tspbaking soda
½tspsalt
1tspvanilla extract
2tspGreat Value® Rainbow Sprinkles
2cupschocolate frosting
caramel sauce,for drizzling
mini peanut butter cup,for topping
Preparation
Preheat the oven to 350 degrees F. Line 2 12-cup cupcake tins with paper liners.
In a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved.
In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
Fill the cupcake cups halfway with batter.
Bake for 18 to 21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely.
Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use. Fill each hole with the sprinkles.
Top each cupcake with chocolate frosting, a drizzle of caramel, and a mini peanut butter cup.
Serve, and enjoy!
