Milk & Choc Chip Cupcakes

When I saw these gorgeous cupcake over on Raspberri Cupcakes, I knew they had to go on my 'to-bake' list (which is alarmingly long, darn you pinterest). As we've never quite gotten the cookie-dough obsession in this house, I felt quite safe leaving that part of the recipe out. And sadly, my cupcakes are much less fancy than the ones Steph made.

I did make the condensed milk icing & even had a go at piping it on. Although the icing did taste awesome, the general consensus was that it was a bit much in piped quantities, so I only did one each like that - the rest I spread a smaller amount on.

Even without the icing the cupcakes were delicious - next time I'll probably just make them & not do the icing at all. I doubled the cupcake recipe (adding an extra egg), which made 30 cupcakes. I only did a single batch of icing, which made a nice amount per cupcake - even with the piped ones.

choc chip cupcakes with milk icing

from raspberri cupcakes

(makes 12-15 cupcakes)

 
For the cupcakes:
125g unsalted butter, at room temperature
155g sugar
2 eggs
225g self-raising flour + 1/4 tsp salt

1/3 cup milk
1/4 tsp vanilla extract

Optional: 1/2-2/3 cup mini semi-sweet chocolate chips (or finely chopped chocolate)

For the icing:

350g unsalted butter, chopped into cubes

400g icing/confectioner's sugar, sifted

1/2 can (200g/7 oz) sweetened condensed milk

Make the chocolate chip cupcakes; Preheat oven to 180°C (350°F).
Cream butter and sugar in a large mixing bowl with an electric mixer at high speed. Beat in eggs one at a time and then fold milk, flour, salt into the mixture until smooth.
Stir chocolate chips into the mixture and then spoon into a 12-hole cupcake tray lined with papers.
Bake for about 20 minutes or until cupcakes are golden brown and a skewer inserted into the centre of a cupcake comes out clean. Remove from the oven and cool in tin for 5 minutes and then cool completely on a wire rack.

Prepare the icing; remove the butter from the fridge about 30 mins before starting.
Place butter in a large mixing bowl and beat with an electric mixer on high until smooth and fluffy, then reduce speed and gradually add icing sugar. Beat again on high until well combined. Add condensed milk and beat on high until fluffy.
Place in a piping bag fitted with a 1cm round tip and pipe swirls on top of cupcakes. Or spread generously with a knife. Can be served immediately or stored in the fridge in an airtight container for several days. Remove from the fridge 30 mins before serving.