0 Shares

There’s something undeniably special about the combination of rich chocolate and creamy frosting that feels like a warm hug on a plate. While rummaging through my kitchen one afternoon, I uncovered forgotten treasures: a half-opened bag of cocoa powder and a can of condensed milk calling out to me. That’s how these delectable Choco-Yema Cupcakes came to life, blending deep, luscious chocolate with the sweet, custardy frosting that takes you straight to dessert heaven.

Perfect for those moments when your sweet tooth demands attention, these cupcakes aren’t just another treat; they bring a delightful twist to your baking routine. Whether you’re looking to impress at a get-together or simply indulge in a moment of personal sweetness, this easy recipe has you covered. With a velvety texture and a burst of flavor, these cupcakes are a true crowd-pleaser, elevating your homemade treats to a new level of deliciousness. So, let’s dive into this mouthwatering adventure and create cupcakes that will have everyone coming back for seconds!

Why are these Choco-Yema Cupcakes irresistible?

Irresistible Flavor: Rich chocolate meets the creamy, sweet yema frosting for an indulgent treat.
Quick and Easy: The straightforward steps make these cupcakes a breeze to whip up, perfect for busy bakers.
Crowd-Pleasing Delight: Ideal for gatherings, everyone will be reaching for seconds.
Unique Twist: Combine classic flavors for a fresh and exciting dessert experience.
Homey Comfort: Enjoy the warm, comforting essence of homemade treats that feel like a special celebration.
Perfect for Any Occasion: Whether for a party or a cozy night in, these cupcakes shine on every dessert table.

Choco-Yema Cupcakes Ingredients

For the Chocolate Batter
• 3/4 cup all-purpose flour – This provides the structure for our cupcakes.
• 1/2 cup unsweetened cocoa powder – The star ingredient for rich chocolate flavor.
• 3/4 tsp baking powder – Helps the cupcakes rise and achieve a fluffy texture.
• 1/2 tsp baking soda – Balances the acidity and aids in leavening.
• 1/4 tsp salt – Enhances the sweetness and flavor of the cupcakes.
• 2 large eggs at room temperature – Ensures a well-emulsified batter for even baking.
• 1/2 cup sugar – Adds sweetness and moisture to the cupcakes.
• 1/2 cup brown sugar packed – Introduces depth of flavor and moisture.
• 1/3 cup canola oil – Keeps the cupcakes moist and tender.
• 2 tsp vanilla extract – Infuses delightful fragrance and flavor.
• 1/2 cup buttermilk at room temperature – Adds moisture and a slight tang, balancing sweetness.

For the Yema Frosting
• 1/4 cup cornstarch – Thickens the frosting and gives it a smooth texture.
• 3/4 cup sour cream – Adds creaminess and a hint of tang to the frosting.
• 2 cups condensed milk – Sweetens the frosting beautifully; a must for that yema flavor.
• 3 egg yolks from large eggs – Enriches the frosting and brings it all together.

Let’s get ready to whip up these delightful Choco-Yema Cupcakes that will bring joy to your kitchen and smiles to your loved ones!

How to Make Choco-Yema Cupcakes

Preheat your oven to 350°F. Line a muffin pan with cupcake liners, making sure to prepare one more pan with 2 additional liners for a total of 14 cupcakes.
Whisk the dry ingredients together in a bowl: cocoa powder, flour, baking powder, baking soda, and salt. This will ensure an even distribution of flavors throughout the batter. Set aside.
Mix the wet ingredients in another mixing bowl. Whisk together the eggs, sugar, brown sugar, vanilla, and oil until well combined and fluffy, creating a great base for your cupcakes.
Combine the wet and dry mixtures! Add half of the liquid blend to the dry ingredients, then pour in half of the buttermilk. Stir gently until just combined; remember, do not overmix, as a thin batter is ideal.
Pour the batter into the muffin pans, filling each liner until they are half full. This will allow space for the cupcakes to rise during baking.
Bake in the preheated oven for 18-21 minutes. When the cupcakes are done, a toothpick inserted in the center should come out clean with a few moist crumbs, signaling they are ready to cool on a wire rack.
Prepare the yema frosting by combining cornstarch, sour cream, and condensed milk in a medium saucepan. Stir until smooth and cook over medium heat, stirring constantly to prevent sticking.
Thicken the mixture. As it cooks, it will start to bubble and thicken. Once it forms occasional big bubbles and has a thick consistency, turn off the heat.
Temper the egg yolks by lightly beating them in a bowl. Gradually add about 1 cup of the hot mixture into the yolks while stirring rapidly to avoid curdling, then pour it all back into the pan.
Cook the mixture again over medium heat, stirring until you see occasional big bubbles, making sure it reaches a spreadable consistency before removing from heat.
Cool the frosting to room temperature. Once cooled, use a metal spatula to spread this luscious yema frosting generously over the top of your cooled cupcakes.

Optional: Top with sprinkles or cocoa powder for a delightful finish!
Exact quantities are listed in the recipe card below.

How to Store and Freeze Choco-Yema Cupcakes

Room Temperature: Keep unfrosted Choco-Yema Cupcakes in an airtight container at room temperature for up to 2 days. This helps retain their delicious moisture and texture.

Fridge: If you’ve frosted the cupcakes, store them in the fridge in an airtight container for up to 3 days. The cool temperature will keep the yema frosting fresh and creamy.

Freezer: For longer storage, freeze unfrosted cakes in a single layer on a baking sheet for 1 hour, then wrap individually in plastic wrap and store in a freezer bag for up to 3 months.

Reheating: When ready to enjoy, let them thaw in the fridge, then bring to room temperature before serving. Avoid reheating them in the microwave to keep the texture perfect.

Expert Tips for Choco-Yema Cupcakes

Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature for better mixing, resulting in a fluffier cupcake.
Don’t Overmix: When combining wet and dry ingredients, stop mixing as soon as just combined. Overmixing can lead to dense cupcakes, which we all want to avoid!
Check for Doneness: Use a toothpick to check if they’re baked; it should come out clean with a few moist crumbs for perfect Choco-Yema Cupcakes.
Cool Completely: Let the cupcakes cool on a wire rack before frosting. This prevents the yema frosting from melting off and keeps your desserts looking beautiful.
Customize Your Frosting: Don’t hesitate to adjust the sweetness of the yema frosting by adding or reducing condensed milk. Tailor it to your taste!
Storing Leftovers: Store any leftover cupcakes in an airtight container in the fridge for up to 3 days to maintain their flavor and moisture.

What to Serve with Choco-Yema Cupcakes?

There’s something wonderful about creating a delightful spread to accompany your indulgent treats, elevating your cupcake experience to a full culinary celebration.

Fresh Berries: The tartness of berries like raspberries or strawberries cuts through the sweetness, providing a refreshing contrast that enhances each bite of cupcake.
Vanilla Ice Cream: A scoop of creamy vanilla ice cream complements the rich chocolate and yema frosting perfectly, creating a classic dessert duo that is simply irresistible.
Chocolate Drizzle: Drizzle a melted chocolate ganache over the cupcakes for a rich, decadent touch. The added texture and depth of flavor will wow your guests!
Coffee or Espresso: A warm cup of coffee balances the sweetness beautifully, with its bold flavors enhancing the chocolate in each cupcake.
Chocolate Sauce Dipping: Serve small bowls of chocolate sauce for dipping. It adds an interactive and fun element that will delight everyone at your gathering.
Coconut Macaroons: These chewy treats echo the creamy yema frosting flavors while adding a delightful texture contrast—a sweet, chewy companion to your moist cupcakes.
Milkshake: A creamy chocolate or vanilla milkshake makes a playful pairing, offering a nostalgic twist that brings fun to your dessert table.

With these delightful pairings, your Choco-Yema Cupcakes will shine and create memorable moments around the table!

Choco-Yema Cupcake Variations

Customize your Choco-Yema Cupcakes to fit any taste or occasion with these delightful variations!

Gluten-Free: Substitute all-purpose flour with a gluten-free blend to enjoy the same rich chocolate goodness.
Vegan: Replace eggs with flaxseed meal and use plant-based milk and butter for a delicious dairy-free version. Enjoy tweaking this classic!
Nutty Delight: Add 1/2 cup of finely chopped nuts, like walnuts or hazelnuts, to the batter for a crunchy texture and extra flavor.
Mint Chocolate: Mix in 1 teaspoon of peppermint extract into the batter for a refreshing chocolate-mint twist. Perfect for holiday gatherings!
Spicy Kick: Add a pinch of cayenne pepper or chili powder to the batter for a surprising heat that beautifully complements the sweetness.
Coffee Infusion: Stir in 1 tablespoon of instant coffee granules into the batter for a rich mocha flavor that all coffee lovers will adore.
Different Frosting: Swap the yema frosting for a whipped cream or chocolate ganache for a lighter or richer topping option.
Mini Cupcakes: Make mini versions of these cupcakes for bite-sized treats—perfect for parties or when you want a little something sweet!

With these variations in mind, your baking journey will be as enjoyable and innovative as the delicious results!

Make Ahead Options

These Choco-Yema Cupcakes are excellent for meal prep, allowing you to enjoy their irresistible flavor with minimal fuss on busy days! You can bake the cupcakes up to 3 days in advance; simply allow them to cool and then store them in an airtight container. For the yema frosting, make it up to 24 hours ahead—just ensure it cools completely before refrigerating in a sealed container. When you’re ready to serve, allow the frosting to come to room temperature, then gently re-whip if needed for smooth spreading. This way, you’ll have delightful cupcakes ready to impress with just a little final touch!

Choco-Yema Cupcakes Recipe FAQs

How do I choose ripe ingredients for making Choco-Yema Cupcakes?
Absolutely! For the best results, ensure that your eggs are at room temperature, as this allows them to blend more thoroughly with the other ingredients. Additionally, when selecting your cocoa powder, look for a high-quality unsweetened option for the richest chocolate flavor. If you have a choice, opt for buttermilk that’s fresh and not past its expiry date to guarantee that your cupcakes rise beautifully.

What is the best way to store Choco-Yema Cupcakes?
Very good question! Unfrosted Choco-Yema Cupcakes can be stored in an airtight container at room temperature for up to 2 days. If you’ve already frosted them, place them in the fridge inside an airtight container. They’ll stay fresh for up to 3 days, allowing you to enjoy their delightful flavors without compromising quality.

Can I freeze Choco-Yema Cupcakes? If so, how?
Certainly! To freeze unfrosted Choco-Yema Cupcakes, begin by cooling them completely. Then, place them in a single layer on a baking sheet for about 1 hour to firm them up. After they are set, wrap each cupcake individually in plastic wrap and place them into a freezer-safe bag. They can be kept frozen for up to 3 months. When you’re ready to enjoy them, simply thaw in the fridge overnight, and let them reach room temperature before serving!

What should I do if my cupcakes turn out dense or dry?
A common issue, but don’t worry! If your Choco-Yema Cupcakes become dense, it’s often due to overmixing the batter or using too much flour. Be careful to mix until just combined and measure your flour correctly by using the spoon and level method rather than scooping directly from the bag. If they come out dry, keep an eye on your baking time—removing them from the oven just when a toothpick comes out clean with a few moist crumbs is ideal!

Are there any dietary considerations I should be aware of for this recipe?
Absolutely! If you’re making these Choco-Yema Cupcakes with pets in mind or for those with allergies, remember that chocolate can be toxic to dogs. It’s also important to check for sensitivities or allergies to eggs, dairy, and gluten in your guests. You can substitute the sour cream with a dairy-free alternative and use gluten-free flour for those who are gluten-sensitive. Always make sure to label your treats for clarity.

How long can I keep leftover Choco-Yema Cupcakes?
If you have any leftovers, what a treat! They can be stored in the fridge for up to 3 days in an airtight container. Just ensure they are frosted before refrigeration, as this keeps the flavors intact and the frosting luscious. If you have un-frosted ones left, keep them wrapped and they’ll stay fresh for a little longer too.