Chocolate Malt Monday

I can’t decide if it is the way these cupcakes look or the chocolate malt flavor that I like most. Whatever the reason, they are a good way to start the week. I think next time I might try some Strawberry Malt frosting. Anyways…have a great Monday!

Chocolate Malt Cupcakes adapted from Handle the Heat

makes about 30 cupcakes

2 1/4 cups all-purpose flour

3/4 cup unsweetened Dutch-process cocoa powder

3/4 cup granulated sugar

3/4 cup packed light-brown sugar

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup milk

1 1/4 cups malted milk powder (you can find this next the chocolate syrups and such)

1 cup vegetable oil

3 large eggs, at room temperature

1 cup sour cream, at room temperature

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Whisk together flour, cocoa, sugars, baking soda, and salt. In another bowl, whisk together the milk and malted milk powder until the 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 sides of bowl as needed. Add sour cream and vanilla, and beat until just combined.

Divide batter evenly among lined cups, filling each halfway. Bake, rotating once through, until a cake tested inserted comes out clean, about 20 minutes.

Chocolate Malt Buttercream

1 cup (2 sticks) unsalted butter, at room temperature

3/4 cup shortening

2 teaspoons pure vanilla extract

1/4 teaspoon salt

8 cups powdered sugar

1 cup unsweetened cocoa powder

1 cup malted milk powder

1/2 cup milk, plus more if necessary

chocolate covered malt balls to garnish

stripped straws…if you are wanting to take the cuteness factor up a notch

Beat butter, vanilla, and salt with an electric mixer until smooth. In a separate bowl, sift together sugar, cocoa powder, and malted milk powder. Gradually add sugar mixture alternatively with the milk in 3 additions. Beat until smooth, adding more milk until desired consistency is achieved. Spoon frosting into a piping bag fitted with a 2D tip and pipe onto cupcakes. Place a malt ball on the top of each cupcake. Decorate with a striped paper straw cut to size, if desired.


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