Walnut and Chocolate Milk Cupcakes

  • Difficulty: Basic
  • 3 hours and 20 minutes
  • 3 servings

You can make these cupcakes in no time and eat them just as quickly. Of the 200 minutes, you need to put them together, the most of it is refrigeration time, 180 minutes to be more exact. Time well spent, if you like finger-licking milky and chocolatey bites. Cupcakes that combine the Crunchy and Creamy in a delicious way.

Ingredients Needed for Walnut and Chocolate Milk Cupcakes

1 cup condensed milk
½ cup cocoa powder
2 teaspoons of butter
orange zest
1 tablespoon heavy cream
1 teaspoon olive oil
⅓ cup walnuts, crushed

How to Cook Walnut and Chocolate Milk Cupcakes

  1. Add the condensed milk to a cooking pot over low heat. Also, gradually add the cocoa powder while continuously whisking. Whisk until smooth.
  2. Add the butter and heavy cream, season with orange zest, and whisk more until even.
  3. Transfer the mixture to a 7 x 5 x 1 inches (18 x 12 x 2.5cm) baking dish and refrigerate for 2 hours.
  4. Remove from fridge. Grease your hands with the olive oil to avoid sticking and transfer the chocolate mixture to cupcake baking paper cups. We needed 9 of them.
  5. Top with crumbled walnuts and refrigerate for 1 hour.

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