Don’t you hate when you go to the refrigerator and find that your Milk has soured? Sour milk usually means that chocolate cake or time to bake my sour milk bread. However, this easy recipe for chocolate cupcakes with sour milk and canola oil is moist, light and utterly chalked full of chocolate. To make this sour milk cupcakes ever more decadent, I add a creamy chocolate frosting. In this post, I’ll share the secret and this no fail recipe for turning out the best batch of homemade chocolate cupcakes that you ever tasted.

Baking Tips for the Best Cupcakes

1. Using the oil produces a finer texture with a more even crumb that stays moist and tender for perfect cupcakes.
2. Blooming the cocoa in the heated milk and oil contributes full decadent rich chocolate flavor but also helps for the smoothest batter when mixing the ingredients.
3. It is important to always use large eggs only when baking. The reason is that this size of the egg has more protein and fat for binding the ingredients for fluffier, tender cupcakes.
4. Always use your measuring cups and measuring spoons and level them if you are hoping for the best results.

Give these simple chocolate cupcakes a try because they are sinfully scrumptious. Please also share this recipe with family and friends and do come back to my blog for more.

Moist Chocolate Cupcakes

1 large egg
½ cups of canola oil
1 cup of sour milk or 1 cup of milk + 1 tablespoon of lemon juice
1 teaspoon of baking soda, leveled
½ cups of unsweetened cocoa
1 ½ cups of sifted flour
1 teaspoon of vanilla
1 cup of sugar

Chocolate Frosting:

2 cups of confectioners’ sugar
1/4 cup of unsweetened cocoa
1/4 cup of milk
1 teaspoon of vanilla
1/4 cup of butter, softened

1. Heat the sour milk and oil in a saucepan to warm through. Don’t make it overly hot just fairly warm.
2. Sift together the flour, baking soda and sugar next.
3. Stir in the cocoa to the warmed milk mixture and beat with an electric mixture until smooth.
4. Add the egg and vanilla to the milk mixture next.
5. Combine the milk mixture gradually to the flour mixture and continue beating until well mixed.
6. Line your cupcake tins to make 12 cupcakes.
7. Bake in a 350-degree oven for about 15 to 20 minutes, depending on how your oven is regulated. Test with a toothpick, cake tester or slender knife to see if anything sticks for determining doneness.
8. Allow to cool in the pan for about five minutes before removing to a wire rack.
9. Frost with Chocolate Frosting when completely cool.
10. To Prepare the Chocolate Frosting:

Add all the ingredients and beat with your electric mixture until smooth and creamy. Then spread over the cooled cake.

ENJOY!

The post Ultimate Moist & Delicious Sour Milk Chocolate Cupcakes (Easy Recipe!) appeared first on Beauty Cooks Kisses.