If you want a break from pumpkin and want to make something delish and spooky, you should try this recipe for chocolate cupcakes. The cake is spongy, moist with an intense cocoa flavor and the frosting is not just a regular buttercream, this is a frosting made with sweetened condensed milk, evaporated milk and cocoa, super fudgy and mouthwatering.

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 

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 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.  My oven baked them for 18 minutes so watch out for the time, you do not want to dry them out.

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. If you live somewhere warm or humid, I suggest that you refrigerate them until ready to eat because the frosting can get soft.