Chocolate cupcakes with condensed milk buttercream. Learn how to make these soft and delicious chocolate cupcakes, full of chocolate chips and topped with a super creamy, velvety buttercream frosting made with sweetened condensed milk. The buttercream is incredibly smooth, yet not overly sweet, complementing the cupcakes perfectly.
Prep time: 30mins | Cook time: 15mins | Yield: 12
Step-by-Step Video Recipe:
Written Recipe:
Chocolate Cupcakes with Condensed Milk Buttercream
Learn how to make these soft and delicious chocolate cupcakes, full of chocolate chips and topped with an incredibly smooth and super creamy buttercream, yet not overly sweet, complementing the cupcakes perfectly.
Ingredients
For the Chocolate Cupcakes:
- 1 large egg at room temperature
- 1/2 cup (100g) Granulated sugar
- 1/4 cup (55g) Vegetable oil
- 1/4 cup (60g) Milk at room temperature
- 1/3 cup (80g) Heavy cream at room temperature
- 1 1/2 tsp Vinegar or lemon juice
- 1 1/4 cups (150g) All-purpose flour
- 1/4 cup (22g) Unsweetened cocoa powder
- 1 1/2 tsp Baking powder
- 1/4 tsp Salt
- 3/4 cup (120g) Chocolate chips
For the Buttercream Frosting:
- 3/4 cup (170g) Unsalted butter at room temperature
- 1/2 cup (150g) Sweetened condensed milk
- 3 Tbsp (16g) Unsweetened cocoa powder
- 1/2 tsp Vanilla extract
Instructions
For the Chocolate Cupcakes:
- Preheat your oven to 350°F (180°C) and line a 12-cavity muffin tin with paper liners.
- In a large bowl, beat the egg and sugar with an electric mixer on medium speed for 5 to 7 minutes until the mixture is light and airy.
- Add the oil, milk, heavy cream, and vinegar. Stir gently with a whisk until well combined. Ensure all ingredients are at room temperature for the best results.
- Sift the flour, cocoa powder, baking powder, and salt over the mixture. Gently fold the dry ingredients into the wet ingredients, being careful not to overmix.
- Fold in the chocolate chips with a spatula until evenly distributed.
- Fill each muffin liner halfway with batter.
- Bake in the preheated oven for about 15 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to ensure moist cupcakes.
- Let them cool in the tin for 5 minutes, then transfer the cupcakes to a wire rack to cool completely.
For the Buttercream Frosting:
- In a large bowl, beat the room-temperature butter with an electric mixer for 1 to 2 minutes until creamy.
- Gradually add the sweetened condensed milk to the butter, beating well after each addition. Add a little at a time, beating for about 1 minute after each addition until fully incorporated and creamy.
- Sift the cocoa powder over the mixture, add the vanilla extract, and beat until smooth.
- Transfer the buttercream to a piping bag and pipe a swirl of frosting onto each cupcake.
- Optionally, remove a small portion of the frosting from the top of each cupcake with a spoon and place a chocolate or decoration of your choice on top.
Storage:
You can store the cupcakes in an airtight container at room temperature for up to two days to keep them moist and soft. If refrigerated, remove the cupcakes from the fridge and let them sit at room temperature for about 30 minutes before serving to allow them to soften.
