Delicious and moist chocolate malt cupcakes with a fluffy chocolate malt frosting you can't resist!
Author: Nikki Gladd
For the cupcakes:
¾cupunsweetened cocoa powder
¾cuppacked brown sugar
1 ½teaspoonsbaking soda
1 ½cupsmalted milk powder(original flavor)
3large eggs, at room temperature
1cupsour cream, at room temperature
For the frosting:
1cupunsalted butter, at room temperature
1cupvegetable shortening, at room temperature
½cupmalted milk powder(original flavor)
4tablespoonsunsweetened cocoa powder
5cupsconfectioner sugar, sifted
Optional: Chocolate Covered Malt Balls(such as Whoppers) and straws to garnish
To make the cupcakes:
Preheat the oven to 350 degrees F. Line standard cupcake pans with paper liners.
In a mixer bowl, use the whisk attachment to blend the milk and malted milk powder. Mix until the powder is dissolved. In a separate medium bowl, whisk together the flour, cocoa, sugars, baking soda and salt. Slowly add the flour mixture and the oil to the milk mixture, blending on medium-high speed until incorporated. Add eggs one at a time, scraping down the sides of the bowl as you go. Stir in the sour cream and vanilla until just combined.
Divide the batter evenly into the cupcake liners, filling halfway. (To keep it from getting messy, I typically use a freezer bag to pipe the batter into the tins.) Bake, rotating halfway through, until passes the toothpick test (about 18-20 minutes.) Cool completely before frosting. (Meanwhile, clean the mixer bowl to make the frosting.)
To prepare the frosting:
Whip the butter and shortening together in a large mixer bowl on high speed for several minutes until very light and fluffy. (Be patient!) Stir in the malted milk powder and cocoa. Whip on medium-high speed for 1 minute. Slowly add the powdered sugar about ½ cup at a time. Mix until the frosting becomes thick and a stiffer consistency for piping.
Pipe large swirls of frosting on top of cupcakes and top with chocolate covered malt balls and straws, if desired.