Monday, March 26, 2012

Chocolate Malt Cupcakes



I haven't had a lot of time to bake recently but last night felt like the perfect night. Nothing like a good cupcake to make a dreary night seem a little better. These babies were moist and delicious! I found this wonderful recipe through Culinary Chronicles.



Cupcakes
- 2 1/4 cups of all purpose flour
- 3/4 cups unsweetened Dutch process cocoa
- 1/2 cup granulated sugar
- 3/4 cups packed brown sugar
- 1 1/2 tsp. baking soda
- 1 cup malted milk powder
- 1/2 tsp. salt
- 1 cup whole milk
- 1 cup vegetable oil
- 3 large eggs, r.t.
- 8 oz. of sour cream, r.t.
- 1 tsp. pure vanilla extract

Buttercream
- 1 cup unsalted butter, r.t.
- 1 cup vegetable shortening, r.t.
- 1 cup malted milk powder
- 4 tbsp. unsweetened Dutch process cocoa
- 5 cups confectioner sugar
- 1 tbsp. milk

Preheat your oven to 350 degrees and line your muffin tins. Whisk together your flour, cocoa, granulated sugar, brown sugar, baking soda, malted milk powder and your salt.

With your mixer, slowly incorporate your wet (milk and oil) and dry ingredients (flour mixture.) Add in your eggs, one at a time, scrapping down the sides until incorporated. Beat in your sour cream and vanilla.

Divide the batter evenly amongst your cups. Bake for 20 minutes. Remove from oven and place on a cooling rack.

Whip your butter and shortening until it is light and fluffy. Mix in your malted milk powder and your cocoa until incorporated, scrap down the sides if you make a big mess like I did. Add in your powdered sugar 1/4 a cup at a time. Mix in a 1tbsp. of milk and beat for about 2 minutes. Fill up your piping bag and make your cupcakes pretty!

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