Now that we’ve all become used to dark chocolate in a multitude of cacao percentages with elaborate flavors cleverly added for extra oomph, look what’s making a comeback – milk chocolate! How we’ve missed you! The smoothness and sweetness that literally melts in your mouth is a happy, long-forgotten childhood memory.
I saw this recipe in a Gourmet magazine issue on comfort foods and was immediately drawn to it. With all of us food bloggers bent on creating new and inventive recipes that will blow up the internet, it’s becoming more difficult to find truly worthwhile recipes that deserve to be shared. You know what I mean – does anyone really want to eat a parsnip-and-fennel pancake? Different maybe, but delicious? This recipe is old-school in the best possible way – especially the frosting – and don’t be put off by the custard process. It’s easier than it sounds. You’re going to love this!
Milk Chocolate Cupcakes
Adapted from Gourmet magazine
Serves: Makes 18 cupcakes
Prep Time: 2 hours
For the cupcakes:
- 2 cups flour
- 2/3 cup unsweetened cocoa powder
- 1 ½ teaspoon baking soda
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 ounces unsweetened chocolate, melted and cooled
- 1 ½ teaspoons vanilla
- 16 ounces sour cream (don’t use the low-fat version)
For the frosting:
- 2/3 cup whole milk
- 3 large egg yolks
- 1 tablespoon plus 1 teaspoon flour
- 1 1/3 cups confectioners’ sugar
- 1 teaspoon vanilla
- 3 sticks unsalted butter, cut into pieces and softened
- 8 ounces milk chocolate, melted and cooled
- Line a cupcake tin with paper cupcake liners and set aside.
- Preheat oven to 350 degrees.
- Sift together flour, cocoa, and baking soda.
- Beat butter and sugars in a mixer at high speed for 3-5 minutes, until mixture is light and fluffy.
- Add eggs one at a time and mix in each one before adding another. Add melted chocolate and vanilla.
- At low speed, add flour in several batches, alternating with the sour cream and combine until smooth.
- Pour batter into cupcake liners until they are 2/3 full. Bake for 15-17 minutes and allow to cool.
- To make the frosting, heat milk in saucepan at medium heat. Whisk egg yolks, flour, and 1/3 cup confectioners’ sugar and add hot milk in a stream, whisking the entire time. Mixture will be a custard texture and thick.
- Transfer to a large bowl, cover with a piece of cling wrap to keep a skin from forming and set aside to cool.
- Mix vanilla and rest of confectioners’ sugar into custard and beat at medium speed. Add butter, a little at a time until fully incorporated. Add chocolates and combine.
Layer cupcakes with frosting and serve. Enjoy!