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