Milk chocolate & vanilla cupcakes

Autumn is back, and its gourmet pleasures too. The opportunity to make these delicious milk chocolate & vanilla cupcakes !

Enjoying soft cupcakes topped with a creamy chocolate icing with a steaming cup of tea… It's kind of my vision of the perfect snack. And you, what does your perfect snack look like?

You will love to taste this very creamy ganache, and below, this very moist vanilla cake ... The recipe will allow you to prepare a dozen cupcakes (normal size). Nothing very complicated in the recipe, you just need to be equipped with small paper cups for cupcakes and a rigid muffin tin for baking in the oven. For decoration, you can use a pastry bag but also use a spoon or a spatula to decorate with milk chocolate ganache!

With these milk chocolate cupcakes, I also wanted to try my new Callebaut Belgian milk chocolate pistoles. Turning them into a super smooth whipped ganache was a good idea I think.

And what a flavor in the mouth… Mamma mia!

If you want to vary the pleasures, why not try these lemon-blueberry cupcakes, or these passion fruit cupcakes ?

I give you my recipe below:

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4.3 on 10 votes

Milk chocolate & vanilla cupcakes

Impossible to resist this creamy ganache ...
Prep time1 time
Cook time20 minutes
Total1 time 20 minutes
Recipe type: To taste
Yield: 12


  • 150 g of flour
  • 2 cc of baking powder
  • 1 small pinch of salt
  • 3 whole eggs
  • 150 g powdered sugar
  • Beans of a vanilla bean
  • 150 g soft butter
  • +
  • 30 cl full liquid cream 30% fat minimum
  • 20 g soft butter
  • 360 g milk chocolate pistoles


Vanilla cake base

  • Preheat the oven to 170 °.
  • In a container, combine the dry ingredients.
  • Separately, beat the eggs and the sugar. Add the vanilla. Incorporate the softened butter, then the dry ingredients in rain.
  • Mix quickly, then fill 2/3 full of paper cups placed in a stiff muffin pan. Bake for about 20 minutes. Let cool completely on a wire rack.

Milk chocolate whipped ganache

  • In a saucepan, heat the cream and butter. Remove from heat to a boil.
  • Pour the hot cream in two batches over the milk chocolate and whisk to melt.
  • Film everything and refrigerate overnight.
  • Whip the preparation in a food processor for 1-2 minutes, it will lighten slightly (be careful not to whip too much, otherwise lumps are present).
  • Pour the ganache obtained in a pastry bag fitted with a fluted tip and decorate the cooled cupcakes, sprinkle with small sprinkles as you wish.
About Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
28th October, 2015



  1. Reply


    September 23, 2015

    It makes you want! The drawings with the ganache are very successful!

  2. Reply

    small kitchen

    September 23, 2015

    They are very very greedy!

  3. Reply


    September 23, 2015

    They are very pretty these little cupcakes!

  4. Reply


    September 23, 2015

    they are very beautiful!

  5. Reply

    Jessica aka Mrs Deer

    September 26, 2015

    Simply perfect!
    If they are as good as they are beautiful, I want to bite into them right away!

  6. Reply


    1th October, 2015

    the recipe makes me want to test it too much this week but due to lack of time do you think we can replace the pistols with chocolate bars? I imagine that the taste will not be as perfect but I was also keen to try ??
    thank you lilie for continuing to treat us!

    • Reply

      Lilie bakery

      6th October, 2015

      Hello Elodie, yes the milk chocolate bar also works :) @ soon

  7. Reply

    the Ant Elé

    5th October, 2015

    Small gourmet bites !!

  8. Reply

    pastry chef

    10th October, 2015

    They are so cute and so cute !!!!!! Yum…

  9. Reply


    15th October, 2015

    Your icing is superb, I'm going to try a different fluted tip than the one I usually use to try to get something so pretty ...

  10. Reply

    Céline (Like a desire to)

    2th November 2015

    They are superb your cupcakes !! It makes you want to nibble one or two

  11. Reply


    13th November 2015

    These cupcakes really make you want like all those you make elsewhere. I would like to realize them, are the grams of milk chocolate in pistol and bar the same?

    • Reply

      Lilie bakery

      15th November 2015

      Hello Sarah, yes you have to start on the given grammage. @ soon

  12. Reply


    19th November 2015

    I don't really like cupcakes, but I have to say you made a really nice presentation in roses!

    do not hesitate to browse my page:

  13. Reply


    31th January 2016

    Good evening I tested the recipe today. It is very good!

    However, the ganache was very compact, is that normal? it was hard to poach ...

    Thank you in advance for your answer

    • Reply

      Lilie bakery

      2th February 2016

      Hello Amandine, if the ganache is too compact, you have to whip it to aerate it more, @ soon

  14. Reply


    10th May 2016

    top recipe !!! tried recipe this morning for my shop! all you have to do is wait for customers to return

  15. Reply


    September 7, 2016

    Hello Aurélie, is it possible to make them the day before to taste them the next day? Will the ganache stand? thank you very much in advance

    • Reply

      Lilie bakery

      September 14, 2016

      Hello, the ganache will hold if stored in the refrigerator.

  16. Reply


    11th November 2016

    Hello, as always your cupcakes are wonderful! I would like to try this recipe but with dark chocolate, is it possible? Should I add icing sugar? Thank you in advance for your advice :-)

    • Reply

      Lilie bakery

      23th November 2016

      Hello, yes you can take dark chocolate, I recommend a more natural sweetener, such as agave syrup or honey for example. Do not sweeten first, and add if necessary.

  17. Reply


    April 15th

    Thanks Lilie for the recipe. I too made the recipe with dark chocolate and as advised I took agave syrup with it. Great result:

4.30 from 10 votes (10 ratings without comment)


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