Milk Chocolate Cupcake from Sprinkles Cupcakes features moist, rich chocolate cake infused with smooth milk chocolate, topped with velvety milk chocolate frosting and adorned with delicate chocolate sprinkles, delivering a luscious and indulgent treat.
Equipments
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups
- Measuring spoons
- Whisk
- Rubber spatula
- Sifter or fine mesh sieve
- Cupcake/muffin pan
- Cupcake liners
- Ice cream scoop or spoon (for batter portioning)
- Cooling rack
- Offset spatula or piping bag and tip (for frosting)
- Small bowl (for sprinkles)
Ingredients
- For the chocolate cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup milk chocolate, melted and slightly cooled
- For the milk chocolate frosting:
- 1 cup unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/2 cup milk chocolate, melted and slightly cooled
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- For decoration:
- Chocolate sprinkles
Use high-quality milk chocolate both in the cupcake batter and frosting to ensure a rich and smooth chocolate flavor. Measure the dry ingredients precisely, especially cocoa powder and baking powder, to maintain the perfect cake texture. Whole milk adds essential moisture and tenderness to the cupcakes, so avoid substituting it with low-fat alternatives. When melting chocolate, allow it to cool slightly before mixing to prevent curdling or altering the batter consistency. Your Milk Chocolate Cupcake copycat recipe from Sprinkles Cupcakes promises a moist, decadent dessert topped with creamy milk chocolate frosting and delicate sprinkles.
Instructions
- Preheat your oven to 350°F (175°C). Line cupcake/muffin pan with cupcake liners.
- In a mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy.
- Beat in eggs, one at a time, then add vanilla extract.
- Mix in melted milk chocolate until well incorporated.
- Add dry ingredients to the wet mixture in three parts, alternating with whole milk, beginning and ending with dry ingredients. Mix just until combined.
- Use an ice cream scoop or spoon to evenly divide batter among cupcake liners, filling them about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow cupcakes to cool in the pan for 5 minutes. Transfer to a cooling rack to cool completely.
- For the frosting, beat softened butter with an electric mixer until creamy.
- Gradually add powdered sugar, beating until well combined.
- Add melted milk chocolate, whole milk, and vanilla extract. Beat until frosting is smooth and fluffy.
- Once cupcakes are completely cool, use an offset spatula or piping bag and tip to frost the cupcakes.
- Decorate with chocolate sprinkles placed in a small bowl for easy access.
- Serve and enjoy.
Substitution
Milk Chocolate Cupcake from Sprinkles Cupcakes copycat recipe calls for whole milk and unsalted butter, but you can substitute with any milk variety like almond or oat milk to accommodate dietary preferences. If you don't have milk chocolate on hand, semi-sweet chocolate can be used, though it will alter the sweetness profile slightly. When mixing the batter, if you lack an electric mixer, vigorous hand whisking can work but may require extra time to achieve the desired texture. Cupcake liners help prevent sticking, but greasing the pan is an alternative if liners are unavailable. You should cool the cupcakes completely before frosting to avoid melting the milk chocolate buttercream.
Tips
Be sure to sift the dry ingredients like flour and cocoa powder to avoid lumps and ensure a smooth cupcake texture. When creaming the butter and sugar, mix until the mixture is light and fluffy to help incorporate air for a tender crumb. Avoid overmixing once you combine wet and dry ingredients; mix just until combined to prevent dense cupcakes. Your frosting will spread more evenly if cupcakes are completely cool before applying, preventing melting or sliding.
Nutritions
Milk Chocolate Cupcakes from Sprinkles Cupcakes provide a rich source of carbohydrates and fats primarily from the all-purpose flour, granulated sugar, and unsalted butter used in both the cake and frosting. Each cupcake contains protein from the eggs and milk, contributing to muscle repair and growth, while the cocoa powder delivers antioxidants known for their health benefits. The milk chocolate adds additional sugars and fats, making these cupcakes an indulgent treat best enjoyed in moderation. You can savor this dessert knowing it offers a balance of macronutrients alongside its luscious flavor.
Storage
Store your Milk Chocolate Cupcakes in an airtight container at room temperature to maintain their moist texture and rich flavor for up to 2 days. For extended freshness, refrigerate them for up to 5 days, but allow the cupcakes to reach room temperature before serving to enhance the smoothness of the milk chocolate frosting. Avoid freezing, as this can affect the delicate texture of the frosting and sprinkles.
Variation or Alternatives
You can substitute the all-purpose flour with almond flour for a gluten-free version, which will add a subtle nutty flavor and maintain moisture. Replace whole milk with buttermilk to achieve a tangier taste and a tender crumb in the cupcakes. For a different frosting texture, try incorporating mascarpone cheese with the butter for a creamier, slightly tangy milk chocolate frosting. Swap chocolate sprinkles with crushed toasted hazelnuts for added crunch and a complementary nutty note.
Allergies
The Milk Chocolate Cupcake from Sprinkles Cupcakes contains common allergens such as milk, eggs, and wheat, which may trigger allergic reactions in sensitive individuals. The presence of milk in both the cake and frosting, along with flour containing gluten, requires caution if you have dairy or gluten allergies. Always check with the bakery regarding cross-contamination risks if you have severe food allergies.
Why this recipe?
Milk Chocolate Cupcake from Sprinkles Cupcakes features a perfect balance of rich, creamy milk chocolate and moist, tender cake that melts in your mouth. The smooth milk chocolate frosting is crafted with high-quality ingredients, providing a luscious texture and deep flavor profile that appeals to chocolate lovers. You will appreciate the harmonious blend of sweetness and softness that makes this cupcake a beloved favorite. Attempting a copycat recipe allows you to recreate this indulgent treat at home, ensuring freshness and customization to satisfy your unique taste preferences.