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Easy Chocolate Condensed Milk Cupcakes

When you are craving chocolate cupcakes, you're expectations are most likely to have something that's rich, moist, chocolately and easy to make! This recipe is all of those things.

We are absolutely in love with using condensed milk in our recipes but we ended up with too many in our pantry. Chocolate cupcakes are perfect to use condensed milk because the condensed milk acts as the egg and sugar in this recipe. The rich, milky texture of the condensed milk helps in making a moist and soft cake and makes this an eggless recipe. And since condensed milk is sweet on its own, you do not need to add any extra sugar to this recipe! An extra plus! We added just a touch of sugar as our preference but you definitely do not need to.


  • Use dutch processed cocoa powder, if possible . Dutch process cocoa powder (also sometimes called "alkalized," "European style," or "Dutched") is washed with a potassium carbonate solution that neutralizes cocoa's acidity. Dutch process cocoa has a more intense "chocolatey" flavor.

  • Don’t over-mix the batter or it will end up dense. Only mix ingredients until it is combined.

  • Don’t over-bake and check around 20 minutes. Ours baked after 20 minutes but each oven varies so be sure to check by placing a toothpick in the center of a cupcake and if it comes out clean, the cupcakes are ready to be taken out of the oven.

  • Adjust the consistency of the frosting with either milk or powdered sugar: If the frosting is too thick, add very small amounts of non-dairy milk, such as almond or coconut milk, a drop or two at a time to adjust. If it becomes too thin, add small amounts of powdered sugar to thicken up the frosting.


Makes 18 cupcakes



1 ½ cup All purpose flour

1/4 cup + 2 Tbsp unsweetened cocoa powder

1 ½ tsp baking powder

¾ tsp baking soda

1/2 tsp espresso

14 oz (1 can) sweetened condensed milk

1 cup unsalted butter, melted

1 ½ ttsp pure vanilla extract

3/4 cup dairy free milk (eg. almond or coconut milk)

1/4 cup granulated sugar

1/2 cup semisweet or dark chocolate, melted

2 tsp vegetable oil


1/2 cup cocoa powder

2 cup unsalted butter (4 sticks), softened

2 2/3 to 3 cups powdered sugar, sifted, depending on sweetness preference

1/2 tsp sea salt

2 tsp vanilla extract

4 Tbsp of heavy cream

Topping (optional): 8 ounces unsweetened chocolate, chopped to small pieces


  1. Preheat the oven to 350 degrees F. Prepare a baking pan by brushing the inside with the melted butter. Dust a small amount of flour over the butter to prevent the cake from sticking to the pan.

  2. Melt the butter in a microwave or on the stovetop. Do not let it boil. Heat the butter just until it is melted. Let it cool down to room temperature.

  3. Prepare the cupcake pan adding the cupcake liner to each cupcake mold.

  4. In a medium bowl, sift each of the dry ingredients including the flour, cocoa powder, espresso, baking powder and baking soda and then whisk until completely incorporated together. Set aside.

5. In a double boiler, melt the semisweet chocolate or dark chocolate and add the vegetable oil. Whisk the melted chocolate and oil together.

6. In a large mixing bowl, add the dairy-free milk, condensed milk and vanilla extract to the melted, cooled butter. Add the melted chocolate-oil mixture to the bowl. Whisk well till everything is incorporated well.

7. Add the dry ingredient mixture to the wet mixture in three parts. Be sure to mix with a spatula after every addition and combine until it become one homogenous mixture. Do not over mix the batter.

8. Gently pour or pipe the batter into each cupcake liner. Lift and drop the pan above an inch above the counter to remove any air bubbles. Add the pan to the oven and bake for approximately 20-25 minutes or until center is baked. Place a toothpick in the center of a cupcake and if it comes out clean, the cupcakes are ready to be taken out of the oven.

9. After baking, allow the cake to cool on top of a wire rack.

10. While the cake cools, add the powdered sugar, cocoa powder, butter, heavy cream, espresso, salt and vanilla extract to the bowl of a stand mixer and starting at slow speed, gradually increase speed until thick and smooth.

11. Pipe top of each cupcake with the chocolate buttercream frosting and sprinkle chopped semisweet chocolate on top of the frosting.

These chocolate condensed milk cupcakes are a perfect birthday treat or just because you're craving some chocolate! Ali and I loved creating this recipe and hope you all enjoy it too!


Ali & Marissa


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