Milk Chocolate Cupcakes
Moist and super chocolatey milk chocolate cupcakes topped with a perfectly smooth milk chocolate frosting that tastes incredible.
Servings: 16
Ingredients
- 1 1/3 Cups All-Purpose Flour 185g
- 1/2 Cup Natural Unsweetened Cocoa Powder 50g
- 3/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 Stick Buter 115g, softened to room temperature
- 1 Cup Granulated Sugar 200g
- 2 Large Eggs
- 1 teaspoon Pure Vanilla Extract
- 1/2 Cup Whole Milk 120ml
- 1/2 Cup Hot Water 120ml
Milk Chocolate Frosting:
- 1 1/3 Sticks Unsalted Butter 150g, softened to room temperature
- 3/4 Cup Powdered Sugar 90g, sifted (plus more as necessary)
- 1/2 teaspoon Pure Vanilla Extract
- 1/2 Cup Milk Chocolate melted and slightly cooled
- Pinch Salt
Instructions
- 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.1 1/3 Cups All-Purpose Flour, 1/2 Cup Natural Unsweetened Cocoa Powder, 3/4 teaspoon Baking Soda, 1/4 teaspoon 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.1 Stick Buter, 1 Cup Granulated Sugar
- Scrape down the sides and bottom of the bowl as necessary.
- Beat in eggs, one at a time, beating well after each addition.2 Large Eggs
- Beat in vanilla extract.1 teaspoon Pure 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.1/2 Cup Whole Milk
- Add hot water and beat just until combined. Do not overmix—the less you mix, the lighter the cake will be.1/2 Cup Hot Water
- Divide batter evenly between cups, filling them about 3/4 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.
- For the frosting:
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter at medium speed until pale and fluffy, about 2 minutes.1 1/3 Sticks Unsalted Butter
- Add powdered sugar in 2 additions, beating well after each addition, until mixture is completely smooth and sugar has dissolved into the butter.3/4 Cup Powdered Sugar
- Add vanilla extract and melted chocolate and beat until combined.1/2 teaspoon Pure Vanilla Extract, 1/2 Cup Milk Chocolate
- Beat in additional powdered sugar as necessary until frosting is spreadable.
- Add a pinch of salt if you’d like to cut the sweetness.Pinch Salt
- 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.
Notes
cupcakes can be frozen for up to 3 months
Nutrition
Serving: 1g | Calories: 234kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 107mg | Potassium: 103mg | Fiber: 2g | Sugar: 22g | Vitamin A: 280IU | Calcium: 22mg | Iron: 1mg