These cupcakes remind me of my childhood. Every birthday all I wanted was a good chocolate cake frosted with a delicious chocolate fudge icing.

This frosting is made with sweetened condensed milk, evaporated milk, cocoa powder, some water, vanilla and a little bit of butter.

These treats are perfect for Halloween or any other occasion.

Let’s start with the recipe and if you want to watch how I made these cupcakes, visit me on Instagram @pastry_tales

Yield 12-14 regular size cupcakes 

Ingredients 

For the cupcakes 

3/4 cup all-purpose flour 

1/2 cup dark unsweetened cocoa powder 

3/4 teaspoon baking powder 

1/2 teaspoon baking soda 

1/4 teaspoon salt 

2 large eggs, room temperature 

1 cup white granulated sugar 

1/3 cup vegetable or canola oil 

2 teaspoons vanilla extract 

1/2 milk  

For the frosting 

1 can sweetened condensed milk by Magnolia 

1 can evaporated milk (it has to be the same amount of the condensed milk) 

6 tablespoons dark cocoa powder 

1/4 cup + 1 tablespoon hot water 

1 tablespoon of unsalted butter 

1 teaspoon vanilla extract 

For decorating 

Sprinkles 

Directions 

First, let’s make the frosting because it needs time to cool off and chill. 

For the frosting 

1.- In a medium size pan, pour the hot water and cocoa powder. Mix until the cocoa powder is dissolved. 

2.- Add condensed milk and evaporated milk. Mix well and stir. 

3.-Keep stirring using medium-low heat. You know it’s ready when you can see the bottom of the pan plus the mixture will thicken. It took me about 40-45 minutes to get the right consistency. Be patient and always stir because you don’t want it to burn. Turn off the heat. 

4.- When it’s ready, add the butter and vanilla. Stir well. 

5.- Pour the fudge into a bowl. Let the fudge cool to room temperature and then cover it with plastic wrap and put it in the fridge for an hour. 

For the cupcakes 

1.- Preheat the oven to 350°F.  Line your cupcake pan with cupcake liners. Set aside. 

2.- In a bowl mix flour, cocoa powder, baking powder, baking soda, and salt. Set aside. 

3.-In a medium bowl, whisk the eggs and granulated sugar, brown sugar for a couple of minutes. Add in oil and vanilla and mix until combined. 

Now, you can use a mixer or not. It is up to you. I used my mixer. But, you can mix everything with a whisk or spatula in a very gently way. 

4.- Pour half of the wet ingredients into the dry ingredients. Then half of the milk. Mix for a minute. Repeat with the remaining wet ingredients and milk. Stir until you don’t see any lump of flour. Do not overmix. The batter will be thin and that’s totally fine. 

5.- Pour or spoon the batter into the liners. Fill only halfway. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. 

6.- Frost your cupcakes and add some sprinkles! You can use a piping bag like I did. I used 1M tip. You can also just spread the frosting on the top with a knife or a small spoon. 

Note: 

These cupcakes can last for a few days (up to 4 days). Just place it into a container with a lid. They do not need refrigeration.