Chocolate cupcakes with condensed milk buttercream. Learn how to make these soft and delicious chocolate cupcakes, full of chocolate chips and topped with a super creamy, velvety buttercream frosting made with sweetened condensed milk. The buttercream is incredibly smooth, yet not overly sweet, complementing the cupcakes perfectly.

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0:00 - Intro
0:15 - Chocolate cupcakes
2:38 - Baking the cupcakes
3:10 - Buttercream frosting
5:29 - Eating these delicious cupcakes

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Ingredients:

For the Chocolate Cupcakes:
1 large egg at room temperature
1/2 cup (100g) Granulated sugar
1/4 cup (55g) Vegetable oil
1/4 cup (60g) Milk at room temperature
1/3 cup (80g) Heavy cream at room temperature
1 + 1/2 tsp Vinegar or lemon juice
1 + 1/4 cup (150g) All-purpose flour
1/4 cup (22g) Unsweetened cocoa powder
1 + 1/2 tsp Baking powder
1/4 tsp Salt 
3/4 cup (120g) Chocolate chips

For the Buttercream Frosting:
3/4 cup (170g) Unsalted butter at room temperature
1/2 cup (150g) Sweetened condensed milk
3 Tbsp (16g) Unsweetened cocoa powder
1/2 tsp Vanilla extract

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