Chocolate malt cupcakes

Yield: 12 servings

Measure Ingredient
1⅔ cup All-Purpose Flour
⅔ cup Malted Milk Powder,
\N \N (Original Flavor)
½ cup Granulated Sugar
¼ cup Light Brown Sugar -- Firmly
\N \N Packed
2 teaspoons Baking Powder
¼ teaspoon Salt
½ cup Heavy Cream, (Whipping)
⅓ cup Malted Milk Powder,
\N \N (Original Flavor)
¾ cup Semisweet Chocolate Chips --
½ cup Milk
⅓ cup Unsalted Butter -- Melted
\N \N And Cooled
2 larges Eggs -- At Room Temperature
1 teaspoon Vanilla Extract
⅔ cup Semisweet Chocolate Chips,
\N \N Miniature
\N \N Melted And Cooled
12 \N Chocolate-Coated Malted Milk
\N \N Balls -- For Garnish
\N \N (Opt )



1. Preheat oven to 375 F. Lightly butter twelve 3 X 1¼-inch muffin cups.

2. Prepare Cupcakes: In a large bowl, stir together flour, malted milk powder, sugars, baking powder, and salt. In another bowl, stir together milk, butter, eggs, and vanilla until blended. Make a well in center of flour mixture; add milk mixture and stir just to combine. Stir in chips.

3. Spoon batter into prepared muffin cups; bake for 20 to 25 mins, or until a cake tester inserted in center comes out clean.

4. Remove muffin tin(s) to a wire rack. Cool for 5 mins before removing cupcakes from cups; finish cooling on rack.

5. Prepare Topping: In chilled bowl and with chilled beaters, beat cream and malted milk powder until stiff peaks form. Beat in melted chocolate. Chill until firm enough to spread.

6. Divide topping among cupcakes and spread to coat tops evenly.

Garnish each with a malted milk ball, if desired.

Makes 12 cupcakes.

Recipe By : Quick Chocolate Fixes- Weiner & Albright-ISBN 0-312-13153-4

From: Dan Klepach Date: 01-01-96 (21:59) (159) Fido: Cooking

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