Milk Chocolate Cupcakes
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
You have to try these milk chocolate cupcakes! They're my go to when I want something indulgent but don't have hours to spend in the kitchen. From start to finish, you're looking at just 45 minutes total, which makes them perfect for weeknight desserts or last minute gatherings. The best part is how simple they are to make with basic ingredients you probably already have on hand. I love using milk chocolate chips because they add richness without being too intense, and the eggs in the batter provide protein to make these feel a bit more substantial. These cupcakes are genuinely foolproof, even if you're not an experienced baker.
Ella x
Ingredients
- 250all-purpose flour
- 150granulated sugar
- 6baking powder
- 2salt
- 100unsalted butter
- 2large eggs
- 120milk
- 200milk chocolate chips
- 1½ mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
Tip: Optional: Use a silicone mat for easy cleanup.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Optional: Use a whisk attachment for the best results.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy, about 2 minutes.
Tip: Optional: Use a stand mixer for the best results.
- 4
Add the eggs one at a time, beating well after each addition.
Tip: Optional: Beat in the eggs for an extra 30 seconds for a lighter texture.
- 5
Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients.
Tip: Optional: Scrape down the sides of the bowl after each addition for a smooth batter.
- 6
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Optional: Stir in the chocolate until it's fully melted and glossy.
- 7
Fold the melted chocolate into the batter until well combined.
Tip: Optional: Be gentle to avoid overmixing the batter.
- 8
Divide the batter evenly among the muffin cups.
Tip: Optional: Use an ice cream scoop for a smooth, rounded top.
- 9
Bake for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Tip: Optional: Rotate the muffin tin halfway through baking for even baking.
- 10
Allow the cupcakes to cool completely in the pan before frosting.
Tip: Optional: Use a wire rack for a crumb-free surface.
- 11
Frost the cooled cupcakes with your favorite frosting and decorate as desired.
Tip: Optional: Use a piping bag for a professional finish.
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