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Preheat the oven to 350°F. Line the 4 corner cavities of a muffin pan
with cupcake liners (leave the rest empty).
In a large bowl, sift the flour with the sugar, cocoa powder, baking
soda and salt to combine.
Add the melted butter, milk, vanilla extract and egg to the flour
mixture, then whisk to combine.
Transfer the batter to a liquid measuring cup or pitcher, then
carefully pour the batter into the prepared muffin pan, filling the
lined cups until they’re nearly full. (See Finishing Touches below for
more info.)
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Bake until a toothpick inserted into the center of a cupcake comes
out clean, 12 to 15 minutes. Cool completely on a wire rack.
While the cupcakes are baking, make the frosting. Pour the
sprinkles into a small bowl.
Frost each cupcake with 2 to 3 tablespoons of frosting. Smooth the
frosting evenly over the top of the cupcake, then dip the frosted
surface into the bowl of sprinkles, rotating the cupcake to cover the
frosting completely. Serve with a tall glass of milk!
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