Double Chocolate Malt Shop Cupcakes with Cherry-Vanilla Buttercream
Total Time: 42 min
Prep 25 min
Cook 17 min
Yield: about 18 cupcakes
Ingredients
For cupcakes:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/3 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup whole milk
2/3 cup malted milk powder (recommended: Carnation brand)
1/2 teaspoon espresso powder
2/3 cup canola oil
2 large eggs
2/3 cup sour cream
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips
For buttercream:
4 1/2 cups confectioners' sugar
1 1/2 cups unsalted butter, softened
1 tablespoon vanilla extract
3 to 4 tablespoons whipping cream
2/3 cup tart cherry preserves
Malted milk balls or maraschino cherries, for garnish
Directions
Preheat the oven to 350 degrees F. Line 2 regular 12-cup cupcake tins with
paper liners.
In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking
powder, and salt. Whisk until well blended.
In a medium bowl, whisk together the milk, malted milk powder, and espresso
powder. Add the canola oil and eggs; whisk to blend. Add the milk mixture to
the flour mixture and beat until smooth. Add the sour cream and vanilla and
beat until well combined. Stir in the miniature chocolate chips.
Divide the batter among the prepared cupcake tins, filling only halfway full.
Bake the cupcakes for 15 to 17 minutes, until they spring back when touched and
a toothpick inserted into the center emerges clean.
While the cupcakes bake, prepare the buttercream. In the bowl of an electric
mixer fitted with the paddle attachment, mix together the sugar and the butter
on medium-low speed until well blended. Add the vanilla and whipping cream and
beat on medium speed for 2 minutes, until light, spreadable and fluffy. Beat in
the cherry preserves until well incorporated.
When the cupcakes have finished baking, let sit in the pans for 2 minutes and
then transfer the cupcakes to wire racks to cool for 10 minutes more.
While the cupcakes cool, transfer the buttercream to a pastry bag fitted with a
large star tip. Alternatively, you can frost the cupcakes with a knife or
offset spatula. When the cupcakes have cooled, pipe the buttercream in
decorative swirls on top of the cupcake (or swirl with a spatula). Garnish the
top of each cupcake with a malted milk ball or cherry and serve.
A viewer, who may not be a professional cook, provided this recipe. The Food
Network Kitchens chefs have not tested this recipe and therefore, we cannot
make representation as to the results.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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