Chocolate Milk Cupcakes With Chocolate Milk Frosting   Chocolate milk was that special reward when you were young wasn’t it? Now return to your childhood and treat yourself to a moist chocolate cupcake with that magical ingredient in your cupcake. Top with chocolate milk frosting and serve with chocolate milk as a deserved over indulgence!  
  Ingredients    Chocolate Milk Cupcakes:    1 ¾ cups All Purpose Flour   1 cup Cocoa Powder   1 ½ teaspoons baking soda   1 ½ teaspoons baking powder   12 tablespoons Unsalted Butter   1 ¾ cup Granulated Sugar   2 tablespoons Pure Vanilla Extract   4 ounces of Sour Cream   3 Large Eggs (lightly whisked)   1 cup of good quality Chocolate Milk  
   Chocolate Milk Frosting:    1 ½ cups Unsalted Butter (3 sticks)   ¾ cup Cocoa   1 teaspoon Pure Vanilla Extract   1 pound Confectioner’s Sugar   ¼ cup chocolate milk (approximate)  
 Makes 18 cupcakes 
  Baking Instructions    Chocolate Milk Cupcakes:    Preheat oven to 350 degrees. Line 18 muffin tins with paper liners.     
  Combine dry ingredients and set aside.  
  Cream butter; add sugar and mix well. Add vanilla, sour cream and eggs and mix well. Slowly incorporate dry ingredients alternating with the chocolate milk.  
    Chocolate Milk Buttercream Frosting:     Cream the butter. Add the cocoa powder and vanilla; alternately add Confectioner’s sugar and chocolate milk until desired consistency is achieved  
  Cupcakes stay fresh 5 days in airtight container, enjoy!   -BE Goddess

Chocolate Milk Cupcakes With Chocolate Milk Frosting
Chocolate milk was that special reward when you were young wasn’t it? Now return to your childhood and treat yourself to a moist chocolate cupcake with that magical ingredient in your cupcake. Top with chocolate milk frosting and serve with chocolate milk as a deserved over indulgence!

Ingredients
Chocolate Milk Cupcakes:
1 ¾ cups All Purpose Flour
1 cup Cocoa Powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
12 tablespoons Unsalted Butter
1 ¾ cup Granulated Sugar
2 tablespoons Pure Vanilla Extract
4 ounces of Sour Cream
3 Large Eggs (lightly whisked)
1 cup of good quality Chocolate Milk

Chocolate Milk Frosting:
1 ½ cups Unsalted Butter (3 sticks)
¾ cup Cocoa
1 teaspoon Pure Vanilla Extract
1 pound Confectioner’s Sugar
¼ cup chocolate milk (approximate)

Makes 18 cupcakes

Baking Instructions
Chocolate Milk Cupcakes:
Preheat oven to 350 degrees. Line 18 muffin tins with paper liners.

Combine dry ingredients and set aside.

Cream butter; add sugar and mix well. Add vanilla, sour cream and eggs and mix well. Slowly incorporate dry ingredients alternating with the chocolate milk.

Chocolate Milk Buttercream Frosting:
Cream the butter. Add the cocoa powder and vanilla; alternately add Confectioner’s sugar and chocolate milk until desired consistency is achieved

Cupcakes stay fresh 5 days in airtight container, enjoy!
-BE Goddess