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!
This post may contain affiliate links. I earn a commission from qualified purchases. Please read our Privacy policy here.
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.
Ingredients
Chocolate Cupcakes
-
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 -
1/2
cup
cocoa powder -
1-14
oz
396 grams can of Eagle Brand® Sweetened Condensed Milk
Instructions
Chocolate Cupcakes
-
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.
To assemble
-
Place the frosting in a large piping bag fitted with the tip of choice.
-
Pipe it over the cooled down cupcakes.
Storage
-
Store the cupcakes in the fridge for 4 to 5 days.
Recipe Notes
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.
Camila, seus doces são sempre fantásticos!!!!!
Que delícia!! 😋😋😋
Hi Camila, would this buttercream hold up in macarons?
Thanks
yes for sure!
Where do you purchase these cupcake liners? Cupcakes Look delicious
I got them from flour confections website.
Can I make the buttercream ahead of time and refrigerate until needed? Or will the melted chocolate harden?
You can, but you’ll have to let it come back to room temperature, and then whip it again with a mixer to make it creamy.
My buttercream turned out so much lighter than yours. Would you know why that could be? I wanted a dark colored frosting.
Probably the type/brand of chocolate and cocoa powder you’ve used. My cocoa powder is very dark in color and I used dark callebaut chips.
Hi! I love this frosting recipe! I have some left over, can you please tell me if I can freeze this frosting and if so, for how long? Thank you!
yes you can! for up to 2 months.
Great recipe! What piping tip do you use for these cupcakes?
I believe it was ateco 2d
Hi Camila, hope your having a beautiful Sunday! Is the cupcake batter supposed to be very liquidy? I followed the directions exactly and my batter is very loose. Help please!
yes it is! very liquidy
Thank you so much, they came out perfect!
Amazing! The cupcake and frosting together are delicious. The cupcake are so light and fluffy.
Wonderful to hear!!! Thank you so much!
Oh my gosh, the best chocolate cupcakes I’ve ever tasted! Moist, light & fluffy, just delish. Thanks Camila!
That’s amazing to hear thank you so much!!!!
can the icing work without chocolate? or what do you add chocolate for thanks?
and the strawberry cheesecake when will be on your blog?
thank youuu
yes you can make without chocolate. I added chocolate so it’s chocolate flavor.
Amazing chocolate frosting, so delicious 🤤
How would I need to adjust recipe if I were to make a vanilla frosting?
Add vanilla extract, and skip the chocolate and the cocoa.
HAI CAMILA,for Condensed Milk Chocolate Frosting is chocolate really necessary or can it also be done without chocolate, I don’t know is it not too sweet with chocolate?
and next question :strawberry cheesecake when will be on blog thanks
HAI CAMILA, for condensed milk chocolate Frosting is really necessary chocolate or can it be done without chocolate, I don’t know isn’t it too sweet with chocolate?
and next question: strawberry cheesecake when will be on blog thanks
you can make without the chocolate. and its definitely not too sweet with the chocolate specially if you use dark.
about the strawberry cheesecake cupcakes I had to fly to brazil and my dad passed away so a lot of my files stayed back in the US i will try to see if I have them all here, I also have been busy with family stuff and not enough time to edit my videos and post on my blog and youtube.
I’m very sorry to hear about your dad. Even for strangers, my heart goes out to thou family. My cupcakes are cooling and the frosting is awesome. I haven’t made cupcakes in 20 or so years. Thank you
Thank you very much!