Milk and Cookies Cupcakes
These fun cupcakes inspired by the classic milk and cookies combo are tender chocolate chip cupcakes frosted with rich chocolate buttercream and topped with a drizzle of sweetened condensed milk and a mini chocolate chip cookie!
These fun Milk and Cookies Cupcakes are topped with homemade chocolate frosting, sweetened condensed milk, and a mini chocolate chip cookie! Guaranteed to be the center of attention at every party!
All About These Milk and Cookies Cupcakes
Milk and Cookies Cupcakes would make the best edible centerpiece at birthday parties or any milk & cookies-themed gathering. These cupcakes will surpass all expectations with their well of sweetened condensed milk, a straw, and a mini cookie!
Though these look like you called in a customized order at your local bakery, they’re actually super easy to make right at home! In just a little over an hour, you’re left with a dozen fun and delicious cupcakes!
Milk and Cookies Cupcakes Ingredients
- Unsalted Butter
- Sweetened Condensed Milk
- Granulated Sugar
- Egg
- Vanilla Extract
- Salt
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Whole Milk
- Mini Chocolate Chips
- Chopped Semi-Sweet Chocolate Bar
- Powdered Sugar
- Mini Chocolate Chip Cookies
After a quick glance at your pantry, you’ll realize you have most of the ingredients needed to make these fun cupcakes! But one ingredient that you may need to add to your grocery list is sweetened condensed milk.
This ingredient is used in the cupcake recipe as well as the homemade chocolate frosting. It’s also the ‘milk’ that’s added on top of the cupcakes to complete the milk and cookies look.
Milk & Cookies Cupcakes Substitutions And Variations
- Butter – Salted butter can be used in place of unsalted butter. To make this substitution, the ¼ teaspoon of salt must be omitted.
- Whole Milk – 2% milk, 1% milk, or even fat-free milk can be used instead of whole milk.
- Cookies – We love these cookies with mini chocolate chip cookies; however, feel free to use your favorite mini cookie for garnish!
- Mini Cupcakes – You can also make this recipe into mini cupcakes for a fun mini-treat that will yield lots of servings.
- Frosting – Feel free to use your favorite chocolate frosting when making this recipe.
How To Make Milk and Cookies Cupcakes Step-By-Step
1. Beat the unsalted butter, sweetened condensed milk, granulated sugar, an egg, vanilla extract, and salt until fully incorporated.
2. Mix in all-purpose flour, baking powder, and baking soda and continue to beat on high.
Note: This batter will appear to be grainy/separated at this point. This is normal!
3. Pour in the whole milk and continue to mix until the batter becomes smooth. This should take around 4 minutes.
4. Fill the muffin tin with the cupcake batter and then sprinkle the tops with mini chocolate chips.
5. Bake the chocolate chip cupcakes until they become golden brown. Then allow them to cool in the pan for 5 minutes before transferring them to a cooling rack to finish cooling.
6. Prepare the frosting while the cupcakes are cooling by first chopping up the semi-sweet chocolate bar. Then microwave the chopped chocolate at intervals until it’s fully melted.
7. Cream the unsalted butter in a medium mixing bowl until smooth.
8. Add the sweetened condensed milk and slightly cooled melted chocolate to the creamed butter. Continue beating until it’s smooth.
9. Mix in the powdered sugar until the frosting is thoroughly combined.
10. Pipe or spread the frosting on the cooled cupcakes, leaving an empty well in the middle on top.
11. Pour sweetened condensed milk into the well. Garnish with mini chocolate chips and mini chocolate chip cookies.
Storage Instructions
Store these Milk & Cookies Cupcakes in an airtight container at room temperature. Enjoy them for up to 3 days!
How To Freeze Milk & Cookies Cupcakes
If you’re planning to freeze these cupcakes, do not add the sweetened condensed milk to the tops until you serve them. To freeze, place the iced cupcakes in an airtight container and freeze for up to 3 months.
Thaw on the counter, add the condensed milk topping, and serve.
More Gourmet Cupcake Recipes:
- Coffee Maple Bacon Cupcakes – Maple-infused vanilla cupcakes filled with chopped bacon!
- Chocolate Raspberry Cupcakes – A raspberry-filled center with raspberry vanilla crème frosting!
- Lemon Meringue Cupcakes – Has a silky-smooth lemon curd filling and billowy meringue frosting!
- Chocolate Peanut Butter Cupcakes – Rich, moist chocolate cupcakes with a surprise candy filling!
- Nutella Cupcakes – Tender cupcakes with Nutella-filled centers!
Steps
Preheat the oven to 325°F and line a 12-cavity cupcake tin with paper liners.
In a large mixing bowl, combine , , , , , and . Beat on high until mixed and thickened, about 3 minutes.
Add the , , and and continue beating on high until combined. It will appear slightly grainy/separated at this point.
Add and beat until the batter is smooth, about 4 minutes.
Divide the batter evenly amongst the muffin cups. Sprinkle the tops of the batter with .
Bake for 20 to 25 minutes or until the cupcakes are golden brown.
Remove from the oven and let cool for about 5 minutes in the pan, then transfer to a cooling rack to cool completely.
While the cupcakes cool, prepare the frosting by chopping and adding it to a small microwavable bowl, and microwaving at 30-second intervals, stirring between each one, until the chocolate is fully melted. Cool for a few minutes before using.
In a medium mixing bowl, cream until smooth.
Add the slightly cooled melted chocolate and and continue beating until it is very smooth.
Add and continue beating until the icing is fully combined.
Pipe (or spread) the icing onto the cooled cupcakes, leaving a little well in the middle on top.
Add a ½ teaspoon of the sweetened condensed milk to the well on top of the frosting. Top with and .
Notes
- Store these cupcakes in an airtight container on the counter for up to 3 days.
- If you are planning on freezing them, do not add the sweetened condensed milk to the tops until you serve them. To freeze, place the iced cupcakes in an airtight container and freeze for up to 3 months. Thaw on the counter, add the condensed milk topping, and serve.
- The sweetened condensed milk makes these cupcakes a little denser than a usual cake recipe. Makes them great for decorating.
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