Milk-and-Cookies Cupcakes
- Level: Intermediate
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 437
- Total Fat
- 27
- Saturated Fat
- 17
- Carbohydrates
- 45
- Dietary Fiber
- 1
- Sugar
- 35
- Protein
- 5
- Cholesterol
- 80
- Sodium
- 225
- Total: 1 hr 45 min
- Active: 1 hr
Ingredients
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
Directions
- 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.