I have baked numerous types of cookies in my baking adventures that I have loved, but, by far one of my favorites is a Malted Milk Chocolate Chip Cookie that is the perfect combination of chewiness and chocolate without being overly sweet thanks to the addition of malted milk powder. So, when I was flipping through some cookbooks for baking inspirations and I came across a recipe for a Chocolate Malted Cupcake I knew I had to try it!
To begin I whisked together my dry ingredients (flour, cocoa powder, sugar, light brown sugar, baking soda and salt) in one bowl and malted milk powder and milk in another bowl.
Once that was done I combined both of these mixtures along with vegetable oil in the bowl of my stand mixer and mixed it until it was combined.
To finish the batter I beat in three eggs, sour cream and vanilla.
I then divided the batter into my prepared muffin tins which I lined with these cupcake liners that I thought were a perfect for these cupcakes. The red and white is reminiscent of old school soda shops where malted beverages were a staple. I actually got these cupcake liners the day after Valentine’s Day at my local Michael’s for less than a $1. You have to love post-Holiday sales!
After baking for about twenty minutes in a pre-heated 350 F oven my first batch of Chocolate Malted Cupcakes were done!
The recipe was right on point and I ended up with twenty-eight delicious cupcakes!
After the cupcakes had cooled I whipped up a batch of Fluffy Vanilla Frosting using three simple ingredients: unsalted butter, confectioners’ sugar and vanilla extract. I think this may become my new go-to vanilla frosting!
As opposed to piping my favorite 1M Swirl on these cupcakes, I frosted them using an offset spatula and then decorating them with chocolate sprinkles.
Overall they were a hit and just the right amount of sweetness!
Chocolate Malted Cupcakes
From Martha Stewart’s Cupcakes
Makes 28 Cupcakes
2 1/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1/4 cup granulated sugar
3/4 cup packed light-brown sugar
1 1/2 tsps. baking soda
1/2 tsp. salt
1 cup milk
1 1/4 cups malted milk powder
1 cup vegetable oil
3 large eggs, room temperature
1 cup sour cream, room temperature
1 tsp. pure vanilla extract
1. Preheat oven to 350F. 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.
2. 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.
3. Divide batter evenly among lined cups, filling each halfway. Bake, rotating halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
Fluffy Vanilla Frosting
From Martha Stewart’s Cupcakes
Makes About 4 Cups
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 pound (4 cups) confectioners’ sugar, sifted
1/2 tsp. pure vanilla extract (I used 1 tsp.)
1. With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.
2. Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium. This process should take about 5 minutes. Frosting will be very pale and fluffy.
3. Add vanilla, and beat until frosting is smooth. If not using immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.