Milk Chocolate Cupcakes Recipe
Description
This Milk Chocolate Cupcakes Recipe is a perfect treat for those who love the rich taste of chocolate. With a moist and delicious cake topped with a creamy and smooth chocolate frosting, this is one of the most indulgent cupcake recipes you can make. This recipe is easy to make and takes just a few minutes to prepare, so you won’t have to spend hours in the kitchen. The cupcakes also make a great gift for friends and family, and you can easily scale the recipe up or down for larger or smaller batches. No matter who you make these for, they are sure to be a hit.
Ingredients
For the Cupcakes:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¼ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 2 ounces semi-sweet chocolate, melted and cooled
For the Frosting:
- 2 cups unsalted butter, softened
- 4 cups powdered sugar
- ¾ cup cocoa powder
- 2-3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 350F. Line a 12-cup muffin tin with cupcake liners. Set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat together butter and sugar until light and fluffy. Beat in eggs, one at a time, until fully incorporated. Beat in vanilla.
With the mixer on low, add in half of the dry ingredients. Slowly add in the buttermilk, then the remaining dry ingredients. Beat until just combined. Beat in the melted chocolate.
Divide the batter evenly among the prepared cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
To make the frosting, beat together butter and powdered sugar until light and fluffy. Beat in cocoa powder, heavy cream, and vanilla. Beat until light and fluffy. Pipe or spread the frosting onto the cooled cupcakes. Serve immediately, or store in an airtight container at room temperature.
Notes
- If you don’t have buttermilk, you can make it by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Allow it to sit for 5 minutes before using.
- You can also use dark chocolate, milk chocolate, or white chocolate for this recipe. Just make sure it’s melted and cooled before adding it to the batter.
- If you don’t have a muffin tin, you can use a cake pan instead. Just adjust the baking time accordingly.
Nutrition
Serving Size: 1 cupcake
Calories: 515
Total Fat: 24g
Saturated Fat: 15g
Cholesterol: 85mg
Sodium: 173mg
Total Carbohydrates: 69g
Dietary Fiber: 2g
Sugars: 49g
Protein: 5g
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