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
- 1/4 cup cocoa powder
- 1-14 oz 396 grams can of Eagle Brand® Sweetened Condensed Milk
Instructions
Chocolate Cupcakes
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Pre-heat the oven to 350ºF.
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Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together.
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On another bowl, or measuring cup, mix the egg, milk, oil, and vanilla extract.
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Pour the wet ingredients over the sifted dry ingredients.
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Whisk until incorporated.
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Pour the hot coffee (or hot water) over the batter.
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Pour the batter into cupcake tins, filling up only halfway.
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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.
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Remove from the oven and let the cupcakes cool.
Condensed Milk Chocolate Frosting
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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.
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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.
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Cream the butter with an electric mixer, at medium-high speed, for 5 minutes.
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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.
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Add melted, cooled, room temperature chocolate to the bowl.
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Cream until incorporated and smooth. Make sure to scrape down the sides and bottom of the bowl.
To assemble
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Place the frosting in a large piping bag fitted with the tip of choice.
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Pipe it over the cooled down cupcakes.
Storage
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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.