For the first time, this year, I baked cupcakes for my child’s classmates on her birthday. She suggested the recipe and decoration. Although we eat eggs, we love this recipe for chocolate cupcakes, using condensed milk instead of eggs. I covered the cupcakes with milk chocolate ganache and placed the Ferrero Rocher chocolates and wafer flowers on top, just as she had asked.
Plain flour 1 1/2 cup
Cocoa powder 1/3 cup
Baking powder 2 tsp
Baking soda 1 tsp
Sweetened condensed milk 1 tin(390g)
Butter (melted) 100g
Cream 3/4 cup
Sugar 3 tbsp
Vanilla extract 2 tsp
Hot water 2 tbsp
Preheat the oven to 160C. Mix the flour, cocoa powder, baking powder and baking soda well with a whisk and keep aside. Mix the liquid ingredients- the melted butter, condensed milk and cream using a hand or stand mixer. Add the sugar and mix again. Put in half the flour mixture and beat for 2 to 3 minutes. Add the remaining flour and vanilla and beat for about 2 to 3 minutes more. Add the hot water and mix again for a minute more. Bake for 25 minutes if making cupcakes or 50 minutes, if making the cake in the 9” round tin.
You could reduce the sugar to 2tbsp if you are not using any icing and prefer the cakes less sweet. I’ve realised, it’s better to use all the sugar or more when topping the cupcakes with icing as the cakes will tastes less sweet after licking the icing, which is what most kids/people do. 🙂
I used milk chocolate Ganache to spread over the cupcakes.
Recipe source – divinetaste.com