Ingredients
Cupcakes
3/4
cup + 2 tablespoons All-Purpose Flour
1
tbsp Unsweetened/Dark Cocoa Powder
1 1/2
tbsp Malted Milk Powder
3
tbsp Unsalted Butter (Room Temperature)
1/2
cup Whole Milk (Room Temperature)
1/4
tsp Pure Vanilla Extract
Chocolate Malted Buttercream Frosting
1
cup Butter (Room Temperature)
3
tbsp Malted Milk Powder
2 1/2
cups Powdered Sugar
Suggested Toppings
Maltesers (or other maltballs)
Directions
For the Cupcakes
1.
Preheat oven to 350 degrees.
2.
Prepare a 12 muffin tin pan with liners.
3.
Add flour, cocoa powder, malted milk, sugar, baking powder, salt, and butter together into a mixing bowl or freestanding mixer.
4.
Beat slowly until the consistency is very sandy, with few clumps.
5.
In a separate bowl or pyrex measuring cup, mix together milk, egg, and vanilla.
6.
Pour half this liquid into the mixing bowl. Beat to combine, slowly increasing speed to remove any lumps.
7.
At a low speed, continue adding the liquid and SLOWLY beat until just smooth - do NOT overbeat.
8.
Fill each liner to about 2/3 full - no more than this, or it will leak over the sides. Place in oven for 22-26 minutes.
9.
Do NOT open the oven prior to the 22 minute mark, as it could cause the cupcakes to sink any sooner.
10.
Once a toothpick can come out clean, the cupcakes are done.
Chocolate Malted Buttercream Frosting
1.
Cream butter for at least 2 minutes, being sure to scrape the sides occasionally.
2.
With the mixer still running, gradually add in the malted milk powder and cocoa powder.
3.
Running the mixer slowly, add in the heavy cream, until fully incorporated.
4.
Add in powdered sugar one cup at a time, keeping the mixer slow, until desired sweetness is reached.
Assembly
1.
Place frosting into a piping bag - pipe small swirls onto each cupcake, being careful to keep track of how much frosting you have left.
2.
Top with Maltesers (or other maltballs) to your liking. Other toppings could include chocolate sprinkles and a light dusting of malt powder.
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