As you know, I am a huge cupcake fan. These little cakes, which come straight from the United States, can be enjoyed as an afternoon treat or as dessert. The idea behind cupcakes is to have a soft cake topped with frosting for contrast. In the USA, the topping is most often a buttercream frosting, a mixture of butter and powdered sugar.

Today I am sharing my recipe for milk chocolate cupcakes, which is ideal if you like soft cakes and chocolate. This recipe is easy, and in about half an hour you will have delicious little cakes to enjoy plain or topped with whatever you like: whipped cream, buttercream, royal icing, chopped hazelnuts, or fruit.

These milk chocolate cupcakes are truly delicious and have a lovely milk chocolate flavor.

Ingredients for about 10 milk chocolate cupcakes

– 2 eggs

– 110 g butter

– 110 g sugar (brown or white)

– 90 g dark chocolate

– 12 cl milk

– 125 g self-rising flour

Method

Melt the chocolate. Mix the softened butter with the sugar, then add the eggs one at a time. Stir in the melted chocolate, mixing well. Then add the flour, alternating with the milk.

Mix until you get a smooth batter. Place paper liners in a muffin pan and fill them about three quarters full. Bake in a preheated oven at 180°C / 350°F for 20 minutes.

Let the milk chocolate cupcakes cool completely, then decorate them however you like.

Enjoy your milk chocolate cupcakes!