Milk-and-Cookies Cupcakes

Total Time:
1 hr 45 min
1 hr
25 min
20 min


  • For the cupcakes:
  • 1 stick unsalted butter, at room temperature
  • 2/3 cup plus 2 tablespoons sweetened condensed milk
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup plus 2 tablespoons whole milk
  • 2 tablespoons mini chocolate chips
  • For the frosting:
  • 6 ounces milk chocolate, chopped
  • 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
  • 1/4 cup sweetened condensed milk, plus more for topping
  • Pinch of salt
  • 3/4 cup confectioners' sugar
  • Mini chocolate chip cookies, for topping
  • Make the cupcakes: Preheat the oven to 325 degrees F. Line a 12-cup muffin pan with liners. Combine the butter, 2/3 cup condensed milk, the granulated sugar, egg, vanilla and salt in a food processor. Process until smooth and slightly thickened, about 2 minutes. Add the flour, baking powder and baking soda and pulse a few times until blended. Drizzle in 1/4 cup whole milk, pulsing a few times, until smooth.

  • Divide the batter among the prepared muffin cups, filling each about three-quarters of the way; sprinkle the mini chocolate chips on top. Bake until the tops of the cupcakes are golden and spring back when lightly pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then transfer to a rack. Poke the warm cupcakes all over with a toothpick. Mix the remaining 2 tablespoons each condensed milk and whole milk; brush evenly over the warm cupcakes. Let cool completely.

  • Make the frosting: Put the milk chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Let cool slightly. Combine the butter, melted chocolate, 1/4 cup condensed milk and the salt in a food processor and process until smooth, scraping down the sides occasionally. Add the confectioners' sugar and process until smooth, about 1 more minute. Transfer to a bowl and refrigerate until firm but still spreadable, about 20 minutes.

  • Spread the frosting on the cupcakes, making a small well in the middle; fill each with 1/2 to 3/4 teaspoon condensed milk. Top with cookies.

  • Photograph by Ryan Dausch

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