Hello friends! Today we are making Chocolate Cupcakes with Sweetened Condensed Milk Frosting that is super silky, and incredibly delicious!
This post is sponsored by Eagle Brand® Sweetened Condensed Milk, but all opinions are my own.
Watch the video on this page or on YouTube, where you can see how easy these Chocolate Cupcakes with Sweetened Condensed Milk Frosting are to make!
Also, today’s Chocolate Cupcakes with Sweetened Condensed Milk Frosting recipe is special because we are honoring National Chocolate Cupcake Day, which is celebrated on October 18th!
And another reason why these chocolate cupcakes are special is because they different than my usual chocolate cupcakes.
My usual chocolate cupcake recipe doesn’t take eggs or milk in the batter. However, by requests, I am introducing to you an amazing recipe for chocolate cupcakes with eggs and milk!
And this amazing silky, shiny frosting you see is a delectable creation, made with Eagle Brand® Sweetened Condensed Milk.
This is by far one of my favorite frostings ever! It’s super easy to make, and it’s SO different than the traditional buttercream, and cream cheese frostings we are all used to.
Seriously! Make this amazing frosting and bring to a gathering, your friends and family will for sure be asking you for the recipe!
The frosting takes no powdered or granulated sugar. It does take butter, condensed milk, chocolate, and cocoa powder, which come together to form a super velvety and creamy frosting, unlike anything you’ve ever had!
This Condensed Milk Chocolate Frosting is also known as Russian Buttercream.
If you have never tried it before, this is your chance!
Tips for making Condensed Milk Chocolate Frosting:
- Make sure the butter is at the perfect temperature. It should be softened, but not too warm. The ideal temperature for the butter will be around 68ºF.
- Cream the butter until it’s very fluffy and creamy, it might take 5 to 7 minutes.
- Use whatever chocolate you’d like, I’ve used dark. You can use semi-sweet, or even milk chocolate.
- Only add the melted chocolate to the frosting once it has cooled down. If you add warm or hot chocolate to the frosting it will melt the butter in it.
- Use high quality condensed milk such as Eagle Brand® Sweetened Condensed Milk. It will make ALL the difference in your frosting.
Eagle Brand® Sweetened Condensed Milk is made only of two ingredients: milk and sugar. I am a huge fan of using condensed milk in my recipes, and Eagle Brand® is my very favorite, as you know if you’ve visited my blog before.
Condensed milk gives a very unique texture and flavor to desserts. It provides a velvety quality, and caramel-like taste to your sweets.
I have many condensed milk recipes on my blog. Check out the bottom of the post to see a list of some of them.
Also, make sure to watch the video on this page, or on my Youtube channel where I show you exactly how easy it is to make these Chocolate Cupcakes with Sweetened Condensed Milk Frosting.
Chocolate Cupcakes can’t get much better than this! Fluffy and soft cupcakes, with such a silky and smooth frosting! It’s what dreams are made of!
I’ve used this same Condensed Milk Chocolate Frosting to make this lovely Walnut Chocolate Cake, which features also Eagle Brand® Sweetened Condensed Milk!
Here are some suggestions of condensed milk recipes you will love:
- Dulce de Leche Mocha Cupcakes
- Chocolate Coconut Macaroons
- Chocolate Strawberry Cupcakes
- Coconut Chocolate Bars
- Macadamia Coconut Cupcakes
- Cookie Dough Fudge
- Dulce de Leche Fudge (Churros Truffles)
- Almond Cupcakes
- White Chocolate Strawberry Fudge
- No-Bake Flan
- Nutella Fudge
- Caramel Fudge
Thank you for reading my blog! If you make these Chocolate Cupcakes with Sweetened Condensed Milk Frosting please tag me on instagram and leave a comment below, I love hearing from you! Much love!
Chocolate Cupcakes with Sweetened Condensed Milk Frosting
These Chocolate Cupcakes with Sweetened Condensed Milk Frosting are fluffy and soft, and the frosting is silky, and incredibly delicious.
- 1 cup all-purpose flour 4.5 oz, 127 grams
- 1 cup granulated sugar 7 oz, 200 grams
- 1/3 cup unsweetened cocoa powder 1.16 oz, 33 grams
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/2 cup milk 120 ml
- 1/3 cup vegetable oil 80 ml
- 1 tsp vanilla extract
- 1/2 cup brewed coffee or hot water (120 ml)
Condensed Milk Chocolate Frosting
- 2/3 cup chopped dark chocolate 113 grams, 4 oz
- 2 cups unsalted butter 453 grams, 16 oz
- 1/4 cup cocoa powder
- 1-14 oz 396 grams can of Eagle Brand® Sweetened Condensed Milk
- Pre-heat the oven to 350ºF.
- Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together.
- On another bowl, or measuring cup, mix the egg, milk, oil, and vanilla extract.
- Pour the wet ingredients over the sifted dry ingredients.
- Whisk until incorporated.
- Pour the hot coffee (or hot water) over the batter.
- Pour the batter into cupcake tins, filling up only halfway.
- Bake in the pre-heated oven for about 18 minutes, until you can touch the surface of a cupcake with your finger and it springs right back, or an inserted toothpick comes out clean.
- Remove from the oven and let the cupcakes cool.
Condensed Milk Chocolate Frosting
- Start by melting the chocolate in a microwave bowl, at 20 second increments, stirring in between until all chocolate has melted. Set it aside to cool to room temperature.
- Next, make sure the butter is at the appropriate consistency, which should be at room temperature. The butter should have a nice shape, not be too soft, but not cold either. It’s ideal if the butter is from 68 to 72ºF.
- Cream the butter with an electric mixer, at medium-high speed, for 5 minutes.
- Turn the mixer off, sift the cocoa powder on top of the butter, add condensed milk in. Cream with the mixer on medium speed for 1 minute until combined.
- Add melted, cooled, room temperature chocolate to the bowl.
- Cream until incorporated and smooth. Make sure to scrape down the sides and bottom of the bowl.
- Place the frosting in a large piping bag fitted with the tip of choice.
- Pipe it over the cooled down cupcakes.
- Store the cupcakes in the fridge for 4 to 5 days.
Milk and egg: make sure the milk and egg used in this recipe are at room temperature. To bring the egg to room temperature, simply place it in a container with warm (not hot) water for 5 minutes.
Coffee: feel free to replace the coffee in this recipe with hot water. You could also use hot water and then add 1 tsp of espresso powder to the dry ingredients. Or simply leave all the coffee out.
Chocolate: I’ve used dark chocolate, since this frosting is on the sweet side. Feel free to use bittersweet, semi-sweet, or even milk chocolate if that’s your preference.
Butter: make absolute sure the butter used to make the frosting isn’t too warm, or soft, or the frosting simply won’t come together.