Apr 25, 2014

Chocolate Malt Cupcakes

These chocolate malt cupcakes (and photo) comes to us courtesy of a cupcake filled blog called Your Cup of Cake. Lizzy Mae's recipe is much less complicated then some I've seen on Pinterest but with the same delicious result. As tempting as it may be to substitute canned icing for homemade buttercream in all your cake and cupcake recipes, everyone will know the difference (even the kids). Most often, buttercream is just a stick of butter or margarine, four cups of confectioners sugar, a little milk and a taste of vanilla. That's all. This icing calls for a few extras including cream cheese, cocoa and malted milk powders. Still easy and very worth the effort, to add to these incredibly delicious chocolate malt cupcakes.

1 box Devil's Food Cake Mix
3 eggs
1/2 cup oil
3/4 cup buttermilk (I seen no reason not to use regular milk - you be the judge.) 
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup malted milk powder
Chocolate Malt Buttercream:
1/2 cup butter, softened
8 oz cream cheese, softened
3/4 cup cocoa powder
2-3 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup malted milk powder
1. Preheat oven to 350 degrees and line pans with 24 cupcake liners.
2. Sift cake mix in to a small bowl and set aside.
3. Combine eggs, oil, buttermilk, sour cream and vanilla extract until smooth.
4. Add malted milk powder to cake mix and stir.
5. Combine dry and wet ingredients and mix.
6. Fill cupcake liners 3/4 full and bake for 16-22 minutes, or until a knife comes out clean.
Buttercream: Beat butter and cream cheese for 4 minutes and scrape down the bowl as needed. Add cocoa powder, powdered sugar, vanilla extract and malted mix powder. Beat until smooth. If too thick, add a tablespoon of milk. If too thin, add more powdered sugar.
Pipe onto cooled cupcakes and decorate with chocolate malt balls and red and white straws.

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