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Chocolate Malt Cupcakes

I’ve recently discovered Pinterest. Lordy, as if I wasn’t getting too little sleep already, add something terrific like a website where you can create idea boards for all of the things you come across on the internet or on Pinterest directly. Dangerous. Time consuming. Fun.

I came across these cupcakes the other day on Pinterest. Amanda begged me not to make them since they looked too delicious and she has been able to show little self-restraint when it comes to eating since she’s been home from college, but I made them anyway.

*Now the pictures on both sites showed big swirls of icing on each cupcake. My experience with icing, both for cakes and cupcakes, is that there is never enough. Knowing this, I did 1-1/2 times the recipe published in the Culinary Chronicles, and I still was short for 9 cupcakes. Granted, I could have used less icing on each cupcake to be sure, but if I had only made the recipe as originally printed and been less generous on the icing there is no way I would have had enough for all of then. My suggestion is to use the recipe as I’ve altered it below, be slightly less generous than I was in your piping and you should have enough for all of your cupcakes.

“Chocolate Malt” Cupcakes

Recipe found on Pinterest on That Winsome Girl. Original blog posting from The Culinary Chronicles.
Cupcakes adapted from Martha Stewart Cupcakes
Buttercream adapted from Oh My! Sugar High

Altered by Crafty Farm Girl, 2011

Makes approximately 28 Cupcakes (I got 32*)


2¼ Cups All-Purpose Flour
¾ Cup Unsweetened Dutch-Process Cocoa Powder
½ Cup Granulated Sugar
¾ Cup Packed Brown Sugar
1½ Teaspoons Baking Soda
½ Teaspoon Salt
1 Cup Milk
1½ Cups Malted Milk Powder
1 Cup Vegetable Oil
3 Large Eggs, at room temperature
1 Cup Sour Cream, at room temperature
1 Teaspoon Vanilla Extract
½ Cup Chocolate Covered Malt Balls, chopped

Chocolate Malt Buttercream:
1-1/2 Cups Unsalted Butter, at room temperature
1-1/2 Cups Vegetable Shortening, at room temperature
3/4 Cup Malted Milk Powder
5 Tablespoons Unsweetened Dutch-Process Cocoa Powder
1 Teablespoon Instant Espresso Powder
5 Tablespoons Milk
6 Cups Confectioner Sugar, sifted
*Chocolate Covered Malt Balls and Straws to garnish (Optional)

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa, both sugars, baking soda and salt. In another bowl, whisk together milk and malted milk powder until 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 just until combined. Fold in crushed chocolate covered malt balls.

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

While cupcakes are cooling, prepare frosting. In a large mixer bowl, whip the butter and shorting for several minutes until very light and fluffy. Sprinkle in malted milk powder, espresso powder and cocoa powder. Whip for 1 minute. Slowly add the powdered sugar a few spoonful at a time, letting it incorporate until the frosting becomes thicker and stiff. Add milk, one tablespoon at a time and whip until combined.

Fill bag with the frosting and pipe large swirls on top of cupcakes. Top with candies and straw garnish.

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