Milk Chocolate Cupcakes with Chocolate Frosting are soft, rich, and full of chocolate flavor—perfect for any occasion.
These cupcakes started with a simple request.
My son once came home from school and told me he had the best muffins and asked if I could make something like that. So I started experimenting. After a few tries, we finally got a version that he said was even better.
Since then, these cupcakes have come back to our table quite often. They’re soft, chocolatey, and finished with a smooth frosting that makes them feel a bit more special.
How to choose the best ingredients for Milk Chocolate Cupcake
Eggs: I usually use large eggs (size L), but medium (M) work just as well. If using small eggs (S), use two
Butter: Use real, unsalted butter—no substitutes. It gives the best flavor and texture
Cocoa powder: Use a good-quality dark cocoa powder. It deepens the color and enhances the chocolate flavor, since milk chocolate alone won’t give a strong color
Flour: Regular all-purpose flour is perfect—no need for anything special
Milk chocolate: Use the chocolate you like to eat. It adds flavor and sweetness—no need to use baking chocolate
Top Tip for Success
- After melting the chocolate into the mixture, chill it in the fridge for about 30 minutes—this helps it thicken so it whips better later
- When filling the cupcake molds, start with one tablespoon of batter, then top up with about half a tablespoon more for even portions
- Don’t overfill the molds—about ¾ full is perfect so they rise nicely
- Use room temperature ingredients—they combine more smoothly and give a better texture
- Mix just until combined—overmixing can make cupcakes dense instead of soft
- Check with a toothpick—if it comes out clean or with a few crumbs, they’re ready
- Let cupcakes cool completely before frosting—otherwise the frosting will melt
- For a nicer finish, use a piping bag for the frosting
How to Enjoy!
- With a glass of milk — my kids absolutely love them this way
- With coffee or cappuccino — balances the sweetness nicely
- With fresh berries — adds a bit of freshness and contrast
- For parties or birthdays — always a hit at my kids’ birthday parties, a real must-have
- As a simple dessert — no extras needed, they stand well on their own
- With extra chocolate on top — if you want a more indulgent version
Milk Chocolate Cupcake
Ingredients
Method
- 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.
- 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.
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