Chocolate Malt Cupcake
Ever had a chocolate malt? Well, I haven’t, but I’m pretty sure if I ever did these cupcakes would taste exactly like one. There’s malted milk powder in the cupcake and in the frosting. The chocolate malt frosting is creamy, dreamy, full of flavor and perfection to pipe. These cupcakes would be great for a party!
Ingredients: Chocolate Malt Cupcakes *makes 12 cupcakes (from here)
1 cup plus 2 tablespoons all-purpose flour
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup malted milk powder
1/2 cup vegetable oil
3 ounces whole eggs, mixed
1/2 cup sour cream
1/2 teaspoon vanilla
Malted Milk Buttercream (frosts 12 cupcakes)
1 cup unsalted butter, room temperature
1/4 cup malted milk powder
2 tablespoons natural unsweetened cocoa powder
2 cups powdered sugar, sifted
1/2 teaspoon vanilla
Recipe: Chocolate Malt Cupcakes
Preheat the oven to 350F and line a cupcake tin.
In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a small bowl, mix milk and malted milk powder.
Pour the milk/malt mixture into the dry batter and mix.
Beat in the vegetable oil and egg until combined.
Then mix in the sour cream and vanilla.
Fill cupcake liners 3/4 of the way. Bake for 15 minutes, or until a toothpick comes out clean.
Chocolate Malt Buttercream
Beat butter until light and fluffy, about 3-5 minutes.
While on medium high speed, mix in powdered sugar.
When combined, add in malted milk, cocoa powder, and vanilla.
Beat until fluffy.
Enjoy!
foodlikecake 