I first saw this as a cake and it was gorgeous! I really loved how it looked in the cake version but wanted to do cupcakes for Big Daddy to take to work. I still think they're cute :)
2c malted milk powder (you can find it at grocery store right next to powdered chocolate milk mix)
1 2/3 c flour
3/4 c unsweetened cocoa powder
1 tsp kosher salt
3/4 tsp baking soda
3 lg eggs
1 1/3 c sugar
2/3 c veg oil
2 tsp vanilla extract
1 1/3 c whole milk
malted milk balls, cut in half
Chocolate Buttercream (or use ready made )
8 tbsp (1 stick) at room temp
1/2 c unsweetened cocoa powder
3 c confectioners sugar, sifted
3-5 tbsp milk
1 tsp vanilla extract
Place butter and cocoa powder in large mixing bowl and blend on low until soft and combine -about 30 seconds. Stop mixer and add confectioners' sugar, 3 tbsp milk and vanilla. Blend on low until sugar is incorporated, another minute. Increase speed to medium and beat until light and fluffy, one more minute.
*Add 1-2 tbsp of milk if frosting is too stiff.
*If you want a darker color and more intense chocolate flavor, use warm water instead of milk.
Heat oven to 325 º and line cupcake tins with paper liners. Set aside.
Combine malted milk powder, flour, cocoa powder, salt and baking soda in a large bowl - whisk to break up any lumps.
In separate bowl, combine eggs, sugar, oil, and vanilla -whisk until combined and smooth. Add 1/3 of the flour mixture and whisk until incorporated. Add 1/2 of the milk and whisk until smooth. Continue with remaining flour mix and milk, alternating between each and whisking until everything is completely mixed.
Divide batter evenly into prepared cupcake pans. Bake until toothpick inserted comes out clean - mine were done at about 16 minutes. Turn them out to cool on wire rack.
Frost and decorate with malt balls.
Linking up with:
1 2/3 c flour
3/4 c unsweetened cocoa powder
1 tsp kosher salt
3/4 tsp baking soda
3 lg eggs
1 1/3 c sugar
2/3 c veg oil
2 tsp vanilla extract
1 1/3 c whole milk
malted milk balls, cut in half
Chocolate Buttercream (or use ready made )
8 tbsp (1 stick) at room temp
1/2 c unsweetened cocoa powder
3 c confectioners sugar, sifted
3-5 tbsp milk
1 tsp vanilla extract
Place butter and cocoa powder in large mixing bowl and blend on low until soft and combine -about 30 seconds. Stop mixer and add confectioners' sugar, 3 tbsp milk and vanilla. Blend on low until sugar is incorporated, another minute. Increase speed to medium and beat until light and fluffy, one more minute.
*Add 1-2 tbsp of milk if frosting is too stiff.
*If you want a darker color and more intense chocolate flavor, use warm water instead of milk.
Combine malted milk powder, flour, cocoa powder, salt and baking soda in a large bowl - whisk to break up any lumps.
In separate bowl, combine eggs, sugar, oil, and vanilla -whisk until combined and smooth. Add 1/3 of the flour mixture and whisk until incorporated. Add 1/2 of the milk and whisk until smooth. Continue with remaining flour mix and milk, alternating between each and whisking until everything is completely mixed.
Divide batter evenly into prepared cupcake pans. Bake until toothpick inserted comes out clean - mine were done at about 16 minutes. Turn them out to cool on wire rack.
Frost and decorate with malt balls.
Linking up with:
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