Milk and Cookies Cupcakes

Sometimes I look at recipes and get excited for different reasons. Sometimes I get momentarily excited and then disappointed. Like the time I had bought extra large eggs to use in an Ina Garten recipe and realized I could make one of her cakes…only to see that she used an entire can of Hershey’s syrup in it (I didn’t even know it came in a can?). This recipe was both interesting and exciting from the pictures, but as I started to think of ways I could make it okay for the Chiplet, well. Yeah, I couldn’t. So, look at this as a great recipe that I will likely never make again unless he outgrows his dairy allergy. Oh well. Make it yourself and enjoy it.

The recipe called for milk chocolate and mini chocolate chip cookies but I figured it was sweet enough as is, so I made a few changes.

The sweetened condensed milk on top seems maybe too sweet of an idea but actually was great with the darker chocolate in the frosting.

Directions for Milk and Cookies Cupcakes

Adapted from the Food Network Magazine

Cupcakes

  • 1 stick butter, room temperature
  • 2/3 cup, plus 2 Tablespoons sweetened condensed milk
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 Tablespoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup, plus 2 Tablespoons milk
  • 1/4 cup mini chocolate chips

Preheat the oven to 325 degrees F and prepare a 12-cup muffin pan with liners. In a food processor, process the butter, 2/3 cup sweetened condensed milk, granulated sugar, egg, vanilla, and salt. Run it for about 2 minutes, until smooth and thickened. Add the flour, baking powder, and baking soda, pulsing it in until blended. Add 1/4 cup milk, again pulsing a few times until combined and smooth.

Pour the batter into the muffin tin, about 3/4 of the way in the pans.

Sprinkle the chocolate chips on top, then bake until the tops of the cupcakes spring back when lightly pressed (about 20 minutes). Let them cool in the pan for about 5 minutes before removing them and putting on a wire rack. Poke the tops of the cupcakes with a toothpick, then mix the remaining sweetened condensed milk and milk together and brush over the cupcakes allowing it to soak in and brushing on as much as they can hold. Let the cupcakes cool completely.

Frosting

  • 6 ounces chocolate, chopped (I used darker chocolate but milk was recommended)
  • 1.5 sticks (12 Tablespoons) butter, room temperature
  • 1/4 cup sweetened condensed milk, plus more for topping
  • Pinch of salt
  • 3/4 cup confectioners’ sugar

Melt the chocolate (in the microwave or in a saucepan) and stir until smooth. Let it cool a few minutes before adding it to the food processor with the butter, sweetened condensed milk, and salt. Process until smooth, scraping the sides as necessary. Add the confectioners’ sugar and process until smooth. Scrape into a bowl and refrigerate until firm but spreadable (about 20 minutes).

Spread the frosting on the cupcakes, then drizzle the sweetened condensed milk on top (or make a well and pour it in). If the frosting is too firm, just divide it up and then wait. It will soften as it sits out.

Directions for Milk and Cookies Cupcakes (without pictures)

Adapted from the Food Network Magazine

Cupcakes

  • 1 stick butter, room temperature
  • 2/3 cup, plus 2 Tablespoons sweetened condensed milk
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 Tablespoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup, plus 2 Tablespoons milk
  • 1/4 cup mini chocolate chips

Preheat the oven to 325 degrees F and prepare a 12-cup muffin pan with liners. In a food processor, process the butter, 2/3 cup sweetened condensed milk, granulated sugar, egg, vanilla, and salt. Run it for about 2 minutes, until smooth and thickened. Add the flour, baking powder, and baking soda, pulsing it in until blended. Add 1/4 cup milk, again pulsing a few times until combined and smooth.

Pour the batter into the muffin tin, about 3/4 of the way in the pans. Sprinkle the chocolate chips on top, then bake until the tops of the cupcakes spring back when lightly pressed (about 20 minutes). Let them cool in the pan for about 5 minutes before removing them and putting on a wire rack. Poke the tops of the cupcakes with a toothpick, then mix the remaining sweetened condensed milk and milk together and brush over the cupcakes allowing it to soak in and brushing on as much as they can hold. Let the cupcakes cool completely.

Frosting

  • 6 ounces chocolate, chopped (I used darker chocolate but milk was recommended)
  • 1.5 sticks (12 Tablespoons) butter, room temperature
  • 1/4 cup sweetened condensed milk, plus more for topping
  • Pinch of salt
  • 3/4 cup confectioners’ sugar

Melt the chocolate (in the microwave or in a saucepan) and stir until smooth. Let it cool a few minutes before adding it to the food processor with the butter, sweetened condensed milk, and salt. Process until smooth, scraping the sides as necessary. Add the confectioners’ sugar and process until smooth. Scrape into a bowl and refrigerate until firm but spreadable (about 20 minutes).

Spread the frosting on the cupcakes, then drizzle the sweetened condensed milk on top (or make a well and pour it in). If the frosting is too firm, just divide it up and then wait. It will soften as it sits out.

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