Milk Chocolate Cupcake

Milk Chocolate Muffins were made for my son. He loves milk chocolate, and once clothed in school, he said: Mom, I ate delicious muffins. Will you bake it for me? And after all, I got down to work. After a few experiments, as my son said, the perfect, even better, that he ate then came out. So from now on, it is a frequent guest on our table.

How to choose the best ingredients for Milk Chocolate Cupcake

Egg: I always use size L for the egg, but a cupcake will also work if you have size M. For size S, add 2 eggs.

Butter: Butter is only suitable for this without any additives. The most ordinary unsalted butter.

Cacao powder: cocoa powder is best when you add dark ones. Then it will emphasize the chocolate color of the cupcake. The milk chocolate you add will not give it such a chocolate color because there is not enough of it.

Flour: Flour the way you use it for everyday use. It doesn’t have to be special for cakes.

Milk chocolate: You add milk chocolate, whatever you like. It gives the cupcake flavor, among other things. Unfortunately, the special ones for baking chocolates are of lower quality. I don’t use them.

Tips and tricks

  • When the chocolate dissolves the mass, put everything in the refrigerator for 30 minutes. After taking it out, you will be able to finish whipping.
  • When you lay out the dough for a cupcake into baking trays, start with one tablespoon and add half the spoon to each mold.

Milk Chocolate Cupcake

Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 12 cupcakes
Calories: 194kcal
A very chocolate cupcake for milk chocolate lovers. They are made quickly, and the taste remains for a long time. My son said were Milk Chocolate Cupcake perfect.
Print Recipe



  • 1 egg
  • 60 ml buttermilk
  • 30 gr unsalted butter
  • 15 gr cocoa powder
  • 60 gr all-purpose flour
  • 1 tsp baking powder
  • 1/3 tsp baking soda
  • 50 gr sugar
  • 1 tbsp vegetable oil
  • 100 gr milk chocolate

Chocolate Frosting:

  • 60 gr butter
  • 100 gr milk chocolate
  • 100 gr powder sugar
  • 1 tbsp milk



  • Melt the chocolate with butter and oil. And stir from time to time so that the chocolate blends with the butter and oil.
  • Beat eggs with sugar to a fluffy mass.
  • Add butter to the egg mass at room temperature and then mix.
  • The next step is to add the dissolved chocolate mass to the mass.
  • The last step is to add flour, cocoa, baking powder, and baking soda to the mass. Mix gently with a mixer at low speed until all ingredients are combined.
  • Preheat the oven to 180 degrees C / 360 degrees F / Gas mark 4
  • 12 cupcake comes out of the given ratio.
  • As you place the dough into the cupcake mold, distribute it evenly. The proportions are perfect for the cupcake to be decorated with chocolate frosting.
  • When the cupcakes have cooled down, they can only be decorated with chocolate frosting.

Chocolate Frosting:

  • Melt the milk chocolate in a water bath. But, first, let us cool down because when we add to the mass, it has to be cool so that it does not melt the butter.
  • Beat the butter to a fluffy mass and add powdered sugar to the mass. As the ingredients come together, pour in the melted, cool chocolate, churning all the time at low speed.


Calories: 194kcal | Carbohydrates: 28g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 85mg | Potassium: 94mg | Fiber: 2g | Sugar: 21g | Vitamin A: 101IU | Calcium: 42mg | Iron: 1mg

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