Milk Chocolate Cupcake

Prep Time: 20

Cook Time: 20

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.

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US Customary - Metric

Ingredients

Cupcakes:

1 egg
1/4 cup buttermilk
1 oz unsalted butter
1/2 oz cocoa powder
3 oz all-purpose flour
1 tsp baking powder
1/3 tsp baking soda
1 1/2 oz sugar
1 tbsp vegetable oil
3 1/2 oz milk chocolate

Chocolate Frosting:

2 oz butter
1 1/2 oz milk chocolate
1 1/2 oz powder sugar
1 tbsp milk

Instructions

Cupcakes:

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.

Nutrition