Easy Chocolate Cupcakes Recipe

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These chocolate cupcakes are soft, rich, and packed with cocoa flavor. The smooth condensed milk buttercream adds a creamy, silky, sweet finish. Topped with a chocolate truffle and sprinkles, they offer the perfect mix of texture and taste.

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 838kcal

Author Fay

EQUIPMENT

Black Baking Cups
1M Piping Tip
18 Inch Piping Bags
Cooling Rack

INGREDIENTS

Chocolate Cupcakes

175 g (1½ cups) all-purpose flour
50 g (½ cups) cocoa powder
230 g (1 cups) sugar
¾ cup (¾ cup) milk
⅔ cup (⅔ cup) vegetable oil
1 teaspoon (1 teaspoon) vanilla extract
2 (2) eggs large
1 teaspoon (1 teaspoon) baking powder
¼ teaspoon (¼ teaspoon) salt

Simple Syrup (Optional)

⅓ cup (⅓ cup) sugar
⅓ cup (⅓ cup) water boiling hot

Chocolate Truffles

200 g (7 oz) dark chocolate
150 ml (⅔ cups) cream any cream

Chocolate Condensed Milk Buttercream

500 g (2.2 cups) unsalted butter softened
395 g (14 oz) sweetened condensed milk
2 tablespoon (2 tablespoon) cocoa powder
2 tablespoon (2 tablespoon) water hot

Garnish

1 tablespoon (1 tablespoon) chocolate sprinkles

INSTRUCTIONS

Chocolate Cupcakes

Preheat oven to 170°C (340°F) and line a cupcake tray with baking cups.
Sift flour, cocoa powder, sugar, and salt into a mixing bowl. Stir to combine.
Add milk, vegetable oil, vanilla, and eggs to the dry ingredients. Mix well until smooth.
Divide the batter evenly among the 12 cupcake liners.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the tray for 10 minutes before transferring to a wire rack to cool completely.

Simple Syrup (Optional)

Dissolve sugar in boiling water and allow to cool.
If using, inject 6ml of syrup into the center of each cupcake with a food-safe syringe for added moisture.

Chocolate Truffles

Combine dark chocolate and cream in a microwave-safe bowl.
Microwave for 20-second intervals, stirring between, until smooth.
Pour the mixture into a shallow dish and refrigerate until set.
Scoop truffle shapes using a spoon that has been dipped in hot water.

Chocolate Condensed Milk Buttercream

Beat softened butter for 2-5 minutes until light and fluffy.
Add condensed milk and mix for 1-2 minutes until smooth.
In a small bowl, mix cocoa powder with boiling water to bloom the chocolate flavor.
Add the cocoa mixture to the buttercream and mix until fully incorporated.

Assembly

Pipe buttercream onto cooled cupcakes using a 1M piping tip in ice-cream-style swirls.
Add a chocolate truffle on top of each cupcake.
Sprinkle chocolate sprinkles over the truffles.
Warm leftover ganache in the microwave for 15-20 seconds and drizzle over the cupcakes for extra chocolate flavor.

NOTES

Ensure cupcakes cool completely before frosting to prevent the buttercream from melting.
For extra moist cupcakes, use the optional simple syrup.
Leftover buttercream freezes well for up to 2 months.
Use a hot spoon to shape the truffles for a clean, professional look.

NUTRITION