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Chocolate Cupcakes with Condensed Milk chocolate frosting

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.

Course Dessert
Cuisine American
Keyword chocolate, cupcakes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 14 cupcakes
Calories 390 kcal
Author camila

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

  1. Pre-heat the oven to 350ºF.
  2. Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together.
  3. On another bowl, or measuring cup, mix the egg, milk, oil, and vanilla extract.
  4. Pour the wet ingredients over the sifted dry ingredients.
  5. Whisk until incorporated.
  6. Pour the hot coffee (or hot water) over the batter.
  7. Pour the batter into cupcake tins, filling up only halfway.
  8. 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.
  9. Remove from the oven and let the cupcakes cool.

Condensed Milk Chocolate Frosting

  1. 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.
  2. 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.
  3. Cream the butter with an electric mixer, at medium-high speed, for 5 minutes.
  4. 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.
  5. Add melted, cooled, room temperature chocolate to the bowl.
  6. Cream until incorporated and smooth. Make sure to scrape down the sides and bottom of the bowl.

To assemble

  1. Place the frosting in a large piping bag fitted with the tip of choice.
  2. Pipe it over the cooled down cupcakes.

Storage

  1. 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.

 

Nutrition Facts
Chocolate Cupcakes with Sweetened Condensed Milk Frosting
Amount Per Serving (1 cupcake)
Calories 390
* Percent Daily Values are based on a 2000 calorie diet.