Egg-Free Chocolate Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
14 oz. can condensed milk
2 cups self-rising flour
1 cup cocoa powder
2 tsp. baking powder
1/2 cup semisweet chocolate chips
1 tsp. vanilla extract
1 1/2 cups cherry cola (cherry coke or dr. pepper will work well)

1. Preheat the oven to 350F. In a medium bowl, cream the butter with an electric mixer on low-medium speed for 2-3 minutes. Add the condensed milk and beat until well combined. Add the flour, cocoa powder, and baking powder into the butter/milk mixture. Beat until just combined. Stir in the chocolate chips, vanilla and cherry cola with a whisk until well combined.  Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove cupcakes from muffin pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
small (2 cup size) container of chocolate frosting, such as french chocolate, whipped chocolate, or chocolate fudge

2. Frost each cupcake with a knife or beveled spatula.

Makes approximately 12 cupcakes

When frosting cupcakes with classic (and basic) flavors like chocolate and vanilla, using a ready made frosting can be a simple way to cut down on your time and effort when making your own cupcakes at home.