Chocolate cupcakes are always popular at a bake sale or afternoon tea. Defrost in the fridge overnight and re-whip in the stand mixer until light and fluffy again. Here are some suggestions of condensed milk recipes you will love: Thank you for reading my blog! Make sure your butter is completely softened to room temperature. ★ ★ ★ ★ ★ Reply. Katrina says: September 4, 2020 at 9:29 am . I had made this cupcake for my kid’s birthday and I love it. Add the salt, coconut extract, and coconut milk and beat on medium for 1 minute, adding more cream if needed or more powdered sugar to thicken. Store unfrosted in an airtight container at a cool room temperature for up to 2 days. Make sure the butter is at the perfect temperature. I was a bit apprehensive about using milk chocolate instead of dark as I’ve heard that milk chocolate ruins the quality of the cake. Your email address will not be published. My goal was to use coconut in as many forms as possible so it would be able to match the intensity of the chocolate flavor. Don't subscribeAllReplies to my comments If you would like to be notified of any replies to your comment please select "Replies to my comments". It is very similar to this milk chocolate version in that it uses a confectioners' sugar base. Cakes turned out light and moist. But sometimes you need to switch it up. This post is sponsored by Eagle Brand® Sweetened Condensed Milk, but all opinions are my own. These cupcakes are topped with my chocolate buttercream. Hmmm, it’s a bit of a mystery why the worked first time and not after that. What if I don’t have coconut oil? I live in Phoenix, Arizona (hence the blog name!). I’ve used this same Condensed Milk Chocolate Frosting to make this lovely Walnut Chocolate Cake, which features also Eagle Brand® Sweetened Condensed Milk! Chocolate: I’ve used dark chocolate, since this frosting is on the sweet side. Put your cupcake cases into a muffin tin. Camila, seus doces são sempre fantásticos!!!!! Texture: The cupcakes are crazy tender, moist, and rich while the creamy frosting is perfectly balanced by the hint of crunch in the toasted coconut. Your recipe’s are amazing, waiting for the new one. These chocolate cupcakes are based on the same recipe as my chocolate birthday cake, which gets its extra chocolate-iness from using a combination of both cocoa powder and grated chocolate. Cream with the mixer on medium speed for 1 minute until combined. Can you use any chocolate for the buttercream ie some white and some milk or would milk work the best trying out for a friends son who is chocolate obsessed si was going to do a mixture. The reason the collapsed and went fudgey was most likely because you checked them before they were cooked in the middle. 51 ratings 4.2 out of 5 star rating. Tried this and turned out really good, but have made them twice after and even after 22 minutes in the oven I put the cocktail stick and it’s got stuff on it so put them in again for another 3 mins and when they came out they had sunk and are more brownie texture and gooey. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Chocolate Covered Strawberry Cupcakes. I have many condensed milk recipes on my blog. Today we are making Chocolate Cupcakes with Sweetened Condensed Milk Frosting that is super silky, and incredibly delicious! Pros: Fun spring recipe for Easter or whenever the “Mounds” craving hits. Basically, you’re less likely to have dry cupcakes when using Dutch process. Will definitely make them again. Freeze the buttercream in an airtight container for up to 3 months. So easy to follow and vest tasting cupcakea yet and i have tried a few. After this I place them onto a wire rack to cool down further. Remove and let cool. Cupcakes can be stored in an airtight container at room temperature for up to 1 day. Would I make this again? Place the coconut in a medium skillet set over medium heat. And this amazing silky, shiny frosting you see is a delectable creation, made with Eagle Brand® Sweetened Condensed Milk. This Condensed Milk Chocolate Frosting is also known as Russian Buttercream. Next, make sure the butter is at the appropriate consistency, which should be at room temperature. However, the cupcakes came out perfectly and were absolutely delicious. Seriously! Easy Chocolate Coconut Cupcakes are ultra tender and moist chocolate cupcakes topped with homemade coconut buttercream frosting and toasted coconut. This looks great. Remove from the oven and let the cupcakes cool. Use Milk Chocolate Frosting: Here are some delicious ways to use this milk chocolate frosting. 396 grams can of Eagle Brand® Sweetened Condensed Milk. I’m sharing this recipe with the following challenges… Love Cake with JibberJabberUK, We Should Cocoa with Tin & Thyme and Treat Petite with The Baking Explorer and CakeyBoi. You can always add more, but you can’t take away! Anything else will create cupcakes that are less rich and more dry. The dark chocolate worked really well, I’d definitely recommend it if you prefer a slightly richer flavour. I am a huge fan of using condensed milk in my recipes, and Eagle Brand® is my very favorite, as you know if you’ve visited my blog before. Cons: None. Notify me via e-mail if anyone answers my comment. shaken well or whisked until somewhat smooth, If you make this recipe, be sure to snap a picture and share it on, I am SO excited to share today's new recipe for th, Soft Batch Double Chocolate Cookies are sinfu, Question: which Thanksgiving dish do you look forw, TIP TUESDAY!