Milk Chocolate Cupcakes

Products Used
Milk Chocolate Cupcakes


Chocolate Cupcakes

  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup hot water
  • 2 1/4 cups all-purpose flour*
  • 1 2/3 cups Dixie Crystals Extra Fine Granulated Sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 3 eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3/4 cup sour cream

Chocolate Frosting

  • 1/2 cup vegetable shortening
  • 1/2 cup unsalted butter, room temperature
  • 3 1/2 cups Dixie Crystals Confectioners Powdered Sugar
  • 1/2 cup unsweetened cocoa powder
  • 4-6 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350ºF. Prepare a cupcake tin with liners and light coat of nonstick cooking spray.
  2. In small bowl, whisk together cocoa powder and hot water until smooth. Set aside.
  3. In a separate bowl whisk flour, granulated sugar, baking soda, baking powder, and salt together. Set aside.
  4. In a bowl large enough to hold all ingredients, whisk oil, eggs, vanilla, and sour cream together. Gently stir in dry ingredients until batter forms.
  5. Scoop 1/4 cup of batter per cupcake into prepared baking tin. Bake for 20-22 minutes until an inserted toothpick comes out clean.
  6. Let cool completely before frosting.
  7. For frosting, use an electric mixer to whisk together vegetable shortening and butter until smooth.
  8. Add 1 cup of powdered sugar, cocoa powder, and about half of cream or milk. Whisk at a high speed until smooth.
  9. Add remaining powdered sugar, cream or milk, and vanilla extract. Whisk at a high speed and scrape down sides of bowl as needed.
  10. If needed, add milk one tablespoon at a time until desired consistency is reached.
  11. Frost and serve! Store in an airtight container at room temperature for up to 3 days. 
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Ashton Swank @keatseats.

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