The Ultimate Chocolate Tres Leches Cupcakes Recipe
This recipe transforms the beloved Tres Leches Cake into individual chocolatey delights. By incorporating cocoa into the traditional sponge cake and soaking the cupcakes in a chocolate-infused three-milk mixture, we elevate the flavors to create a truly indulgent dessert. The crowning glory is a dollop of chocolate whipped cream that adds an extra layer of richness and decadence.
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1/2 cup boiling water
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1/2 cup heavy cream
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Cocoa powder (for dusting)
- Fresh berries or chocolate shavings for garnish (optional)
- Preheat Oven
Preheat your oven to 350°F (175°C). Line a standard muffin tin with cupcake liners.
- Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients
In a separate medium bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla extract until smooth.
- Combine Dry and Wet Ingredients
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Add Boiling Water
Slowly add the boiling water to the batter, mixing gently until smooth. The batter will be thin.
- Fill Cupcake Liners
Fill the cupcake liners about 2/3 full with the batter.
- Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool
Remove from the oven and allow the cupcakes to cool completely in the pan on a wire rack.
- Mix Milks
In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream until well combined.
- Soak Cupcakes
Once the cupcakes are completely cool, use a skewer or fork to poke holes all over the top of each cupcake.
- Add Milk Mixture
Slowly spoon 2-3 tablespoons of the milk mixture over each cupcake, allowing it to soak in before adding more. Repeat until each cupcake has absorbed the milk mixture.
- Refrigerate
Place the soaked cupcakes in the refrigerator for at least 1 hour or overnight to let the flavors meld together.
- Whip Cream
In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Top Cupcakes
Spoon or pipe the whipped cream over the chilled cupcakes.
- Garnish
Dust with cocoa powder and garnish with fresh berries or chocolate shavings if desired.
- Serve
Serve the cupcakes chilled for the best texture and flavor.
- Use sturdy cupcake liners, preferably foil, to prevent the milk mixture from soaking through.
- When poking holes in the cupcakes, ensure they are evenly spaced to allow for even absorption of the milk mixture.
- If you find the milk mixture pooling at the bottom, you can gently tilt the cupcake to help it absorb more evenly.
Have Fun Baking!