Dalmatian Dot Cupcakes

Yield: Approximately 24 cupcakes

Ingredients

Cake:

•  1 cup sour cream
•  3 egg whites
•  ½ cup milk
•  1 teaspoon vanilla extract
•  1 ½ cups granulated sugar
•  2 cups cake flour, sifted
• ½ teaspoon baking soda
•  2 teaspoons baking powder
•  1 ½ cups mini chocolate chips 

Buttercream Frosting:

•  1 cup (2 sticks) unsalted butter, softened
•  16 ounces confectioners’ sugar
•  1 teaspoon vanilla extract
•  Pinch of salt
•  1–2 tablespoons milk or cream, as needed

Decorations:

• Mini chocolate chips
• 101 Dalmatians cupcake toppers and wrappers

Instructions

1. Prepare the oven and pans: Preheat the oven to 350°F. Line muffin tins with cupcake liners and set aside.
   
   
2. Whip the sour cream: In a large mixing bowl, beat the sour cream on medium speed until smooth and creamy, about 1 minute.
   
   
3. Whip and combine the egg whites: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the sour cream until just combined, being careful not to deflate the mixture.
   
   
4. Add liquid ingredients: Stir in the milk and vanilla extract until evenly incorporated.
   
   
5. Combine dry ingredients: In a separate bowl, sift together the granulated sugar, cake flour, baking powder, and baking soda.
   
   
6. Finish the batter: Gradually add the dry ingredients to the sour cream mixture, mixing on low speed just until combined. Do not overmix. Gently fold in the mini chocolate chips.
   
   
7. Fill and bake: Spoon the batter into prepared cupcake liners, filling each about ⅔ full (approximately 3 tablespoons per cupcake).
   Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
   
   
8. Cool: Remove cupcakes from the oven and transfer to a wire rack. Allow them to cool completely before frosting.
   
   

Buttercream Frosting

1. Cream the butter: In a medium bowl, beat the softened butter until light and fluffy, about 2–3 minutes.
   
   
2. Add sugar and flavoring:  Gradually add the confectioners’ sugar and salt, mixing on low speed until combined. Add the vanilla extract and 1 tablespoon of milk or cream.
   
   
3. Adjust consistency: Beat until smooth. If frosting is too thick, add additional milk or cream 1 teaspoon at a time. If too soft, add more confectioners’ sugar as needed.
   
   

Decorating

1. Decorate the cupcakes: Frost the cooled cupcakes using your favorite piping tip. Sprinkle additional mini chocolate chips over the frosting to create Dalmatian “spots.” Finish with Dalmatian-themed wrappers and 101 Dalmatians cupcake toppers.