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Milk chocolate cupcakes

Moist and super chocolatey milk chocolate cupcakes topped with a perfectly smooth milk chocolate frosting that tastes incredible.For the frosting: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 you’d like to 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 they’re 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.Divide batter evenly between cups, filling them about ¾ 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.

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