Milk Chocolate Cupcakes

You can never have too many American recipes, so give Milk Chocolate Cupcakes a try. One serving contains 283 calories, 3g of protein, and 17g of fat. This recipe serves 16. For 41 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 87 people have tried and liked this recipe. If you have powdered sugar, salt, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 35 minutes. It works well as an inexpensive dessert. It is brought to you by Oh Sweet Basil. With a spoonacular score of 17%, this dish is not so great. Similar recipes are Pineapple Cupcakes with Milk Chocolate Ganache and Homemade Pineapple Candy: The Happy Cupcakes, Espresso Cupcakes with Milk Chocolate Ganache and White Chocolate Frosting, and Dark Chocolate Cupcakes with Milk Chocolate Filling.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F/180C. Line a muffin tin with cupcake liners and set aside.In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla extract. With the mixer on low speed, add half of the flour mixture and beat just until combined. Beat in milk until combined, followed by the other half of the flour mixture. Add hot water and beat just until combined. Do not overmixthe less you mix, the lighter the cake will be.Divide batter evenly between cups, filling them about full. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.In the bowl of an electric mixer fitted with the paddle attachment, beat butter at medium speed until pale and fluffy, about 2 minutes. Add powdered sugar in 2 additions, beating well after each addition, until mixture is completely smooth and sugar has dissolved into the butter. Add vanilla extract and melted chocolate and beat until combined. Beat in additional powdered sugar as necessary until frosting is spreadable. Add a pinch of salt if youd liketo cut the sweetness. Keep beating until shiny, fluffy, and smooth. Use frosting immediately to frost cupcakes, or store in the fridge, covered, for up to 3 days. Before using, bring to room temperature and whisk until smooth.Cupcakes are best the same day theyre made, but can be kept in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes can be kept in the freezer for up to 2 months. Thaw them on the counter or overnight in the fridge.

 

Step by step:

1. Preheat oven to 350F/180C. Line a muffin tin with cupcake liners and set aside.In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla extract. With the mixer on low speed, add half of the flour mixture and beat just until combined. Beat in milk until combined, followed by the other half of the flour mixture.

2. Add hot water and beat just until combined. Do not overmixthe less you mix, the lighter the cake will be.Divide batter evenly between cups, filling them about full.

3. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.In the bowl of an electric mixer fitted with the paddle attachment, beat butter at medium speed until pale and fluffy, about 2 minutes.

4. Add powdered sugar in 2 additions, beating well after each addition, until mixture is completely smooth and sugar has dissolved into the butter.

5. Add vanilla extract and melted chocolate and beat until combined. Beat in additional powdered sugar as necessary until frosting is spreadable.

6. Add a pinch of salt if youd liketo cut the sweetness. Keep beating until shiny, fluffy, and smooth. Use frosting immediately to frost cupcakes, or store in the fridge, covered, for up to 3 days. Before using, bring to room temperature and whisk until smooth.Cupcakes are best the same day theyre made, but can be kept in an airtight container at room temperature for up to 3 days. Unfrosted cupcakes can be kept in the freezer for up to 2 months. Thaw them on the counter or overnight in the fridge.

Nutrition Information:

covered percent of daily need