Milk Chocolate Mini Cupcakes
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These milk chocolate mini cupcakes are my go to when I want something homemade but don't have much time. The whole process takes just 45 minutes from start to finish, making them perfect for a last minute dessert or afternoon treat. What I love most is how simple they are to make with ingredients you probably already have in your kitchen. The cocoa powder in these little bites provides antioxidants that are great for your health, so you can feel a bit better about indulging. Plus, making mini cupcakes means you get more servings from one batch, stretching your ingredients further and keeping costs down. Trust me, once you bite into that creamy milk chocolate center, you'll be making these again and again.
Ella x
Ingredients
- 120all-purpose flour
- 400sugar
- 150unsalted butter
- 120milk
- 4large eggs
- 20unsweetened cocoa powder
- 10salt
- 300milk chocolate chips
- 10vanilla extract
- 10baking powder
- nullunsalted butter for greasing
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 12-cup muffin tin with butter. Line each cup with a paper liner or dust with flour.
Tip: Make sure to grease the tin thoroughly to prevent sticking.
- 2
In a medium bowl, whisk together the flour, sugar, cocoa powder, and baking powder.
Tip: Sift the dry ingredients to remove any lumps.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.
Tip: Use room temperature butter for the best results.
- 4
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Beat just until combined.
Tip: Don't overmix the batter, as it can lead to tough cupcakes.
- 5
Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Stir in the vanilla extract for added flavor.
- 6
Divide the batter evenly among the muffin cups. Drizzle with melted chocolate and smooth the tops.
Tip: Use a spatula to create a decorative edge around each cupcake.
- 7
Bake for 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Tip: Rotate the tin halfway through baking for even cooking.
- 8
Allow the cupcakes to cool completely in the tin before frosting and decorating.
- 9
Frost with your preferred frosting and decorate as desired.
Tip: Use a piping bag or a spatula to create a smooth, even frosting surface.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.