Chocolate Malt Cupcakes

2 1/4 c. all-purpose flour

3/4 c. unsweetened cocoa

1/2 c. sugar

3/4  c. packed brown sugar

1 1/2 tsp. baking soda

1/2 tsp. salt

1 c. whole milk (I used 2%)

1 1/2 c. malted milk powder (original)

1 c. vegetable oil

3 large eggs

1 c. sour cream

1 tsp. vanilla

Preheat oven to 350 degrees.  Line standard muffin tins with paper liners.  Whisk together flour, cocoa, both sugars, baking soda and salt.  In another bowl, whisk together milk and malted milk powder until powder is dissolved.  With an electric mixer on medium-high speed, beat flour mixture, milk mixture and oil until combined.  Add eggs, one at a time, beating until each is incorporated, scraping down bowl as needed.  Add sour cream and vanilla and beat just until combined.  Divide batter evenly among lined cups, filling each halfway.  Bake, rotating pan halfway through, until a cake tester inserted in centers comes out clean, 18-20 minutes.  Cool completely.  Yield: 30 cupcakes.

Chocolate Malt Buttercream

1 c. unsalted butter, room temp.

1 c. vegetable shortening

1/2 c. malted milk powder (original) or to taste

4 Tbl. cocoa or to taste

5-6 c. powdered sugar

1 tsp. vanilla

milk, only if needed

In a large mixing bowl, whip the butter and shortening for several minutes, until very light & fluffy.  Sprinkle in malted milk powder, cocoa powder and vanilla and whip for 1 minute.  Slowly add the powdered sugar, 1 cup at a time.  Beat until thoroughly combined.  If it is too thick, add a little bit of milk until reaches desired piping/spreading consistency.  Garnish with malted milk balls and straws, if desired.  (I made about 1 1/2 batches of frosting, because I love tonz of frosting, so if you want to pipe a big mound like I did, you will want to make a little extra frosting). 

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