Chocolate Malt Milkshake Cupcakes
I remember growing up and my dad making either chocolate milkshakes or chocolate malt milkshakes. They were quite tasty so I figured I am going to find a recipe that incorporated that malt flavor into a cupcake. And of course it must be chocolate.
This recipe makes 28 cupcakes and 24 mini cupcakes. So if you do not want to make a lot just cut the recipe in half.
2 ¼ Cups All-Purpose Flour
¾ Cup Unsweetened Cocoa Powder
½ Cup sugar
¾ Cup packed brown sugar
1 ½ t baking soda
½ t salt
1 Cup milk
1 ½ Cups Chocolate malted milk powder
1 Cup Vegetable Oil
3 eggs, at room temperature
1 Cup sour cream
1 t vanilla extract
½ Cup chopped Whoppers
Chocolate Malt Coffee Frosting (recipe follows)
Preheat oven to 350 degrees. Prepare cupcake pans with cupcake liners.
In a large mixing bowl (the one that you attach to your mixer) combine milk and malt powder until powder is dissolved. In a separate bowl, whisk together flour, both sugars, cocoa, baking soda, and salt.
On medium speed, beat in flour mixture and oil until combined. Add one egg at a time. Add sour cream and vanilla and blend until everything is just incorporated. Fold in chopped Whoppers.
Fill each cupcake liner about ¾ full. Bake mini cupcakes for 15-20 minutes. Bake regular cupcakes for 20-25 minutes. Toothpick should come out clean.
Let set in pans for 5 minutes then transfer to a cooling rack. When completely cool, frost and top with a whopper.
Chocolate Malt Coffee Frosting
1 Cup unsalted butter, at room temperature
½ Cup chocolate malt milk powder
2 T unsweetened cocoa powder
¼ Cup espresso ( If you do not have an espresso machine to make this use instant espresso and make ¼ Cup using hot water)
4 Cups powder sugar
With an electric mixer combine all ingredients. Blend at a medium to high-speed for a few minutes to make fluffy. Using a piping bag, pipe design onto cupcake.