When the dark stuff is a bit much, dive into this milk chocolate cupcake recipe.
It’s kind of odd to write about milk chocolate cupcakes in the dead of summer, but that’s exactly what I’m doing. Apparently there are people who enjoy things like chocolate and peanut butter even when it’s hot, or at least that’s what my husband says. I’m not sure I believe it. A few weeks ago I was on a trip with my family at Lake Martin in Alabama, and the house we were staying in was situated in a little cove that looked out onto the lake with stunning views. It was perfect… except that it was an inferno! You guys, when it’s hot I stay INSIDE. My children traipsed down to the water’s edge with my parents (because my parents are better people than I am, and kids generally love grandparents more than parents anyway) while I watched from my window, bathing in air conditioning. NOT thinking about a milk chocolate cupcake recipe. But I digress.
If I’m going chocolate—and it’s not a thousand degrees outside—the dark stuff gets me. But every once in a while, I want that sweet, creamy milk chocolate that reminds me of childhood. On one such occasion I decided to try my hand at creating a milk chocolate cupcake that satisfied all the adolescent cravings. Thus, I present to you this fluffy milk chocolate cupcake recipe. It is much lighter and airier than some of my other chocolate recipes. I figure sometimes you may need a chocolate cupcake that isn’t super heavy. If that’s your speed, then this is your cupcake.
Method is King, Chocolate is delicious.
I use melted milk chocolate in the batter, as well as a good quality cocoa powder. This keeps them chocolatey sweet with notes of flavored tobacco. I like to use Green & Black’s Milk Chocolate whenever possible because of their superior quality and flavor (I use their dark chocolate for my dark chocolate cupcakes, too). But use what you like. If you follow the method, you really can’t go wrong. VERY IMPORTANT: do NOT overfill the cupcake tins. Seriously, don’t. They’ll go all spread-happy and form one mega-cupcake. Like Pangea. I really like topping these with a chocolate Swiss meringue buttercream (like this one, except using milk chocolate) or a simple coating of chocolate ganache. They’re tasty no matter what. Give this fluffy milk chocolate cupcake recipe a go and see what you think. I hear you can even eat them in summer. Craziness, I tell ya!