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–+ servings
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Milk and Cookies Cupcakes


Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 12 cupcakes
Milk and Cookies cupcakes on a white cake stand.
These fun cupcakes inspired by the classic milk and cookies combo are tender chocolate chip cupcakes frosted with rich chocolate buttercream and topped with a drizzle of sweetened condensed milk and a mini chocolate chip cookie!

Ingredients  

Cupcakes

Frosting

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.
Find it online: www.sugarandsoul.co/milk-and-cookies-cupcakes/