Milk and Cookies Cupcakes
These fun Milk and Cookies Cupcakes are topped with homemade chocolate frosting, sweetened condensed milk, and a mini chocolate chip cookie! Guaranteed to be the center of attention at every party!
Milk and Cookies Cupcakes would make the best edible centerpiece at birthday parties or any milk & cookies-themed gathering. These cupcakes will surpass all expectations with their well of sweetened condensed milk, a straw, and a mini cookie!
Though these look like you called in a customized order at your local bakery, they’re actually super easy to make right at home! In just a little over an hour, you’re left with a dozen fun and delicious cupcakes!
All About These Milk and Cookies Cupcakes
Taste: These cupcakes don’t just LOOK good; they also taste absolutely delicious! The rich chocolate cupcakes and sweet, creamy chocolate frosting are a mouthwatering match that’s totally irresistible.
Texture: Since these cupcakes are made with sweetened condensed milk, you’ll enjoy a cupcake that’s denser than a usual cake recipe! Making them a nice, firm foundation to hold the edible decorations that make these the ultimate milk & cookies dessert!
Milk and Cookies Cupcakes Ingredients
- Unsalted Butter
- Sweetened Condensed Milk
- Granulated Sugar
- Egg
- Vanilla Extract
- Salt
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Whole Milk
- Mini Chocolate Chips
- Chopped Semi-Sweet Chocolate Bar
- Powdered Sugar
- Mini Chocolate Chip Cookies
After a quick glance at your pantry, you’ll realize you have most of the ingredients needed to make these fun cupcakes! But one ingredient that you may need to add to your grocery list is sweetened condensed milk.
This ingredient is used in the cupcake recipe as well as the homemade chocolate frosting. It’s also the ‘milk’ that’s added on top of the cupcakes to complete the milk and cookies look.
What Kind Of Semi-Sweet Chocolate Bar Should I Use?
The semi-sweet chocolate bar gets chopped up and melted down to be used in the frosting. Since this is the source of the chocolate flavoring for the frosting, I’d suggest using a high-quality brand of semi-sweet chocolate.
The better the quality of the chocolate bar, the better the frosting will taste! Ghirardelli semi-sweet chocolate bar would be a great option!
How To Make Milk and Cookies Cupcakes Step-By-Step
Step 1: Beat the unsalted butter, sweetened condensed milk, granulated sugar, an egg, vanilla extract, and salt until fully incorporated.
Step 2: Mix in all-purpose flour, baking powder, and baking soda and continue to beat on high.
Note: This batter will appear to be grainy/separated at this point. This is normal!
Step 3: Pour in the whole milk and continue to mix until the batter becomes smooth. This should take around 4 minutes.
Step 4: Fill the muffin tin with the cupcake batter and then sprinkle the tops with mini chocolate chips.
Step 5: Bake the chocolate chip cupcakes until they become golden brown. Then allow them to cool in the pan for 5 minutes before transferring them to a cooling rack to finish cooling.
Step 6: Prepare the frosting while the cupcakes are cooling by first chopping up the semi-sweet chocolate bar. Then microwave the chopped chocolate at intervals until it’s fully melted.
Step 7: Cream the unsalted butter in a medium mixing bowl until smooth.
Step 8: Add the sweetened condensed milk and slightly cooled melted chocolate to the creamed butter. Continue beating until it’s smooth.
Step 9: Mix in the powdered sugar until the frosting is thoroughly combined.
Step 10: Pipe or spread the frosting on the cooled cupcakes, leaving an empty well in the middle on top.
Step 11: Pour sweetened condensed milk into the well. Garnish with mini chocolate chips and mini chocolate chip cookies.
Storage Instructions
Store these Milk & Cookies Cupcakes in an airtight container at room temperature. Enjoy them for up to 3 days!
How To Freeze Milk & Cookies Cupcakes
Since these cupcakes can be frozen, they’re great to make ahead of time for easier party prep!
To freeze these cupcakes, do not add the sweetened condensed milk to the tops until you serve them. Instead, frost the cupcakes and then place them in an airtight container and store them in the freezer for up to 3 months.
When you’re ready to enjoy them, transfer them from the freezer to the counter and allow them to thaw. Then add the condensed milk topping and serve.
Milk & Cookies Cupcakes Substitutions And Variations
- Butter – Salted butter can be used in place of unsalted butter. To make this substitution, the ¼ teaspoon of salt must be omitted.
- Whole Milk – 2% milk, 1% milk, or even fat-free milk can be used instead of whole milk.
- Cookies – We love these cookies with mini chocolate chip cookies; however, feel free to use your favorite mini cookie for garnish!
- Mini Cupcakes – You can also make this recipe into mini cupcakes for a fun mini-treat that will yield lots of servings.
- Frosting – Feel free to use your favorite chocolate frosting when making this recipe.
FAQS For Milk and Cookies Cupcakes
If your cupcakes came out dry, too much flour may have been accidentally added to the recipe. On the ingredients list, the weight of the flour is noted in grams.
This is because it’s best to weigh out the flour using a kitchen scale to ensure that just the right amount is added. Learn how to measure flour correctly so all your baking recipes come out just right!
Another reason for dry cupcakes is that they were baked too long or too high of heat. This causes too much moisture in the cupcakes to be baked out of them, resulting in a dry dessert.
I find that adding the mini chocolate chips into the batter causes them to sink. Leaving some cupcakes loaded with chocolate chips and others with minimal chocolate chips.
Topping the batter with chocolate chips in the muffin tin allows them to be evenly distributed between each cupcake!
If you don’t have a piping bag, you can just spread the frosting with a knife. However, if you want more of a piped look, you can also use a Ziploc bag with a corner cut-off.
More Gourmet Cupcake Recipes!
- Coffee Maple Bacon Cupcakes – Maple-infused vanilla cupcakes filled with chopped bacon and topped with coffee-flavored whipped cream!
- Chocolate Raspberry Cupcakes – A raspberry-filled center sits beneath whipped raspberry vanilla crème frosting!
- Lemon Meringue Cupcakes – Has a silky-smooth lemon curd filling and billowy meringue frosting!
- Chocolate Peanut Butter Cupcakes – Rich, moist chocolate cupcakes with a surprise candy filling!
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Milk and Cookies Cupcakes
Equipment
- 12 cavity muffin tin
- 12 cupcake paper liners
- small mixing bowl
- Large mixing bowl
- Medium mixing bowl
- electric beaters or stand mixer
- piping bag and tip (optional)
Ingredients
Cupcakes
- ½ cup unsalted butter 113 g, softened
- ⅔ cup sweetened condensed milk 158 ml
- ¼ cup granulated sugar 50g
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour 120g
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup whole milk 59ml
- 2 tablespoons mini chocolate chips
Frosting
- 6 ounces semi-sweet chocolate chopped
- ¾ cup unsalted butter 170g
- ¼ cup sweetened condensed milk 60ml, plus some for topping
- ¾ cup powdered sugar 75g
- mini chocolate chips for topping
- Mini chocolate chip cookies for topping
Instructions
- Preheat the oven to 325°F and line a 12-cavity cupcake tin with paper liners.
- In a large mixing bowl, combine ½ cup unsalted butter, ⅔ cup sweetened condensed milk, ¼ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, and ½ teaspoon salt. Beat on high until mixed and thickened, about 3 minutes.
- Add the 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon baking soda and continue beating on high until combined. It will appear slightly grainy/separated at this point.
- Add ¼ cup whole milk and beat until the batter is smooth, about 4 minutes.
- Divide the batter evenly amongst the muffin cups. Sprinkle the tops of the batter with 2 tablespoons mini chocolate chips.
- Bake for 20 to 25 minutes or until the cupcakes are golden brown.
- Remove from the oven and let cool for about 5 minutes in the pan, then transfer to a cooling rack to cool completely.
- While the cupcakes cool, prepare the frosting by chopping 6 ounces semi-sweet chocolate and adding it to a small microwavable bowl, and microwaving at 30-second intervals, stirring between each one, until the chocolate is fully melted. Cool for a few minutes before using.
- In a medium mixing bowl, cream ¾ cup unsalted butter until smooth.
- Add the slightly cooled melted chocolate and ¼ cup sweetened condensed milk and continue beating until it is very smooth.
- Add ¾ cup powdered sugar and continue beating until the icing is fully combined.
- Pipe (or spread) the icing onto the cooled cupcakes, leaving a little well in the middle on top.
- Add a ½ teaspoon of the sweetened condensed milk to the well on top of the frosting. Top with mini chocolate chips and Mini chocolate chip cookies .
Notes
- Store these cupcakes in an airtight container on the counter for up to 3 days.
- If you are planning on freezing them, do not add the sweetened condensed milk to the tops until you serve them. To freeze, place the iced cupcakes in an airtight container and freeze for up to 3 months. Thaw on the counter, add the condensed milk topping, and serve.
- The sweetened condensed milk makes these cupcakes a little denser than a usual cake recipe. Makes them great for decorating.
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