Milk Chocolate Cupcakes
Equipment
- 1 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 small heatproof bowl
- 1 Whisk
- 1 hand mixer or stand mixer
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 Ice cream scoop or large spoon
Ingredients
- 120 gram all-purpose flour sifted
- 30 gram unsweetened cocoa powder sifted
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon fine sea salt
- 150 gram granulated sugar
- 2 large eggs room temperature
- 80 milliliter vegetable oil neutral
- 120 milliliter whole milk room temperature
- 1 teaspoon vanilla extract
- 80 milliliter hot water
- 100 gram milk chocolate finely chopped
- 115 gram unsalted butter for frosting; room temperature
- 200 gram powdered sugar for frosting; sifted
- 80 gram milk chocolate for frosting; melted and slightly cooled
- 2 tablespoon heavy cream for frosting; plus more as needed
- 0.5 teaspoon vanilla extract for frosting
- 1 pinch fine sea salt for frosting
Instructions
- Preheat the oven to 175°C (350°F) and line the muffin tin with paper cupcake liners.
- In a medium bowl whisk together flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another medium bowl whisk the sugar, eggs, vegetable oil, milk, and vanilla extract until smooth and slightly thickened.
- Pour the dry ingredients into the wet ingredients and whisk gently just until no dry streaks remain.
- Stir the hot water into the batter until smooth and fluid, then fold in the chopped milk chocolate with a spatula.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove the tin from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire rack and cool completely, about 25 minutes, before frosting.
- For the frosting, beat the room-temperature butter with a mixer on medium speed until pale and creamy, about 2 minutes.
- Add the powdered sugar in two additions, mixing on low after each until combined, then on medium until light and fluffy.
- Mix in the melted, slightly cooled milk chocolate, heavy cream, vanilla, and salt, beating until smooth and spreadable.
- Adjust the frosting consistency with a teaspoon more cream if too thick or a spoonful more powdered sugar if too thin.
- Once the cupcakes are completely cool, pipe or spread the milk chocolate frosting generously on top of each cupcake.
Notes
For best results, make sure all refrigerated ingredients are at room temperature so the batter mixes smoothly and the cupcakes rise evenly; avoid overmixing once you add the dry ingredients to prevent a dense texture; use an ice cream scoop for evenly sized cupcakes that bake at the same rate; check doneness a minute or two early since ovens vary, pulling them as soon as the centers spring back lightly to the touch; let the melted chocolate cool to lukewarm before adding it to the frosting so it doesn’t melt the butter; and store frosted cupcakes in an airtight container at cool room temperature for up to 2 days or refrigerate for longer keeping, allowing them to come back to room temperature before serving.
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