Milk Chocolate Cupcakes
Moist and super chocolatey milk chocolate cupcakes topped with a perfectly smooth milk chocolate frosting that tastes incredible.
Hi there! I’m Shiran from Pretty. Simple. Sweet. and today I get to share with you one of my all-times favorite recipes while Carrian takes care of baby stuff and tries to catch up on a little bit of sleep. She’ll be needing one of these milk chocolate cupcakes for sure. So Carrian told me how much you guys love all things chocolate. That’s when I immediately knew that we would be a perfect fit for each other! There’s not a day that goes by without me eating something chocolate.
Over the years I’ve tried countless dry, flavorless, overly sweet cupcakes, and that led me to not liking them too much. It was only when I tried this recipe (and this one) that the stars finally aligned. The cake base is perfectly moist and flavorful, but the frosting is the real deal. If you’re a milk chocolate fan, these will be your dream cupcakes. It’s so irresistible that you won’t be able to stop licking the bowl. Just make sure you leave some to frost your cupcakes with, because it’ll be gone before you know it.
To make sure these cupcakes turn out perfect, be careful not to over bake them, which can cause them to dry out. For a completely smooth frosting, make sure to sift the powdered sugar well, and beat the ingredients for several minutes. If the frosting is still somewhat grainy, switch to the whisk attachment.
- 1⅓ cups (185g) all-purpose flour
- ½ cup (50g) natural unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick (115g) butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) whole milk
- ½ cup (120ml) hot water
- 1 and ⅓ sticks (150g) unsalted butter, softened to room temperature
- ¾ cup (90g) powdered sugar, sifted (plus more as necessary)
- ½ teaspoon pure vanilla extract
- 100g milk chocolate, melted and slightly cooled
- Pinch of salt
- Preheat oven to 350F/180C. Line a muffin tin with cupcake liners and set aside.
- In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla extract. With the mixer on low speed, add half of the flour mixture and beat just until combined. Beat in milk until combined, followed by the other half of the flour mixture. Add hot water and beat just until combined. Do not overmix—the less you mix, the lighter the cake will be.
- Divide batter evenly between cups, filling them about ¾ full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter at medium speed until pale and fluffy, about 2 minutes. Add powdered sugar in 2 additions, beating well after each addition, until mixture is completely smooth and sugar has dissolved into the butter. Add vanilla extract and melted chocolate and beat until combined. Beat in additional powdered sugar as necessary until frosting is spreadable. Add a pinch of salt if you’d like
- to cut the sweetness. Keep beating until shiny, fluffy, and smooth. Use frosting immediately to frost cupcakes, or store in the fridge, covered, for up to 3 days. Before using, bring to room temperature and whisk until smooth.
- Cupcakes are best the same day they’re made, but can be kept in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes can be kept in the freezer for up to 2 months. Thaw them on the counter or overnight in the fridge.
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