So my wonderful husband turned 33 yesterday and of course you can't have a birthday with out cake!!! We had some family and friends over for a little celebration tonight... I had intentions of making a coconut cream cake and these chocolate malted cupcakes but my coconut cake just didn't happen... Almost, but the cake fell apart when I attempted to remove them from the pan and the icing flopped... So now the coconut cake is in my freezer in a bag waiting to be made into a trifle sometime soon!!! The cupcakes on the other hand were delish!!! I will for sure be making these again... And again...
Here is the recipe which I found on "Handle the Heat"
Chocolate Malt Cupcakes
Makes about 28
-I made 24 regular size cupcakes and about 10 mini cupcakes
2 1/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 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 ( can be found in the drink aisle Nestlé makes it)
1 cup vegetable oil
3 large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
Chocolate Malt Buttercream (recipe follows)
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 tins halfway through, until a cake tested inserted comes out clean, about 20 minutes. Cupcakes can be stores up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
Chocolate Malt Buttercream
From Southern Living
1 cup (2 sticks) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
1/4 teaspoon salt
5 1/2 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
( I used malteasers)
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. Remove frosting to a piping bag fitted with a tip of your choosing and pipe onto cupcakes. Place a malt ball on the top of each cupcake.