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Chocolate Malted Cupcakes | www.tasteandtellblog.com

I wanted to say a huge THANK YOU for everyone who came out and supported the Bake Sale this weekend. I heard that between the Salt Lake and Orem bake sales, almost $1200 was made for Share our Strength. I know that several of my friends and readers showed up to the Orem sale to buy some of my goodies. I’m so grateful for all of you!!

And since my mom got one of these cupcakes and wanted the recipe, I thought I’d share it with you all today. (I also made some cookies that I’ll be sharing the recipe for soon!) I turned to Martha Stewart, and I wasn’t disappointed. These cupcakes were super moist. The only thing I was a little sad about was that once you put the frosting on the cupcake, you couldn’t really taste the malt in the cupcakes anymore. But they were still super delicious!!

Chocolate Malted Cupcakes | www.tasteandtellblog.com

Chocolate Malted Cupcakes
from Martha Stewart Cupcakes

Makes about 28

2 1/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder*
1/2 cup granulated sugar
3/4 cup packed brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup milk
1 1/4 cups malted milk powder
1 cup vegetable oil
3 large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon vanilla extract

Preheat oven to 350F. Line standard muffin tins with paper liners. Whisk together flour, cocoa, both sugars, baking soda and salt. In another bowl, whisk together milk and malted milk powder until powder is dissolved.

With an electric mixer on medium-high speed, beat flour mixture, milk mixture and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add sour cream and vanilla, and beat just until combined.

Divide batter evenly among lined cups, filling each halfway. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months in airtight containers.

*Dutch-processed cocoa is one of those ingredients that I rarely find in my neck of the woods. So I used regular unsweetened cocoa powder, and still thought these were very tasty!

Fluffy Vanilla Frosting
from Martha Stewart Cupcakes

1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 pound (4 cups) confectioners’ sugar, sifted
1/2 teaspoon vanilla extract

With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.

Reduce speed to medium. Add the confectioners’ sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of the bowl as needed; after every 2 additions, raise the speed to high and beat 10 seconds to aerate frosting, then return to medium. This process should take about 5 minutes. Frosting will be very pale and fluffy.

Add vanilla, and beat until frosting is smooth.

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16 Responses to Chocolate Malted Cupcakes

  1. Joanne says:

    Martha's cupcakes really are just insanely awesome. All the time. These look so good. Congrats on the bake sale being a success! Too bad I live across the country :(

  2. Dawn says:

    i actually bought on of your cupcakes at the bake sale and fell IN LOVE with the frosting. SO DELICIOUS!
    thanks for the recipe, i was about to go searching and now i don't have to. :)

  3. healthydealsnsteals says:

    I missed meeting you on Saturday and sat envying your cupcakes as I watched other people buy them. But thanks for posting the recipe. I am trying them! We need to do something like this again soon!

    Traci
    BurntApple.com

  4. shawn says:

    Anyting to support a good friend and good cook.

  5. shawn says:

    the comment was from JaNae….not Shawn:)

  6. teresa says:

    yummy! these look so good, your pictures are lovely.

  7. The Double Dipped Life says:

    Maybe I'm just craving chocolate… but these look insanely good! I'll have to do some this week. Thanks!

  8. grace says:

    i like the composition of your first photo–it's like a line-up in a police station. number 2! number 2's the culprit! :)

  9. Kim says:

    Congrats on such a success with the bake sale – that is great news!

    The cupcakes look gorgeous against the purple background!

  10. kat says:

    Love malted flavor. I wonder if you could add it to the frosting too so you could taste it.

  11. jen says:

    we loved your coconut cookie, even though I technically wasn't supposed to have any, I had to at least try. I was sad I missed you, I wanted to meet you!

  12. Katrina says:

    Mmm, wish I could have been at the sale.

  13. Maria says:

    Love your photos. The purple background is fun!

  14. Katie says:

    They look so pretty with the dark choc cupcake and white frosting. I've never had a malted cupcake but they sound delicious

  15. Memória says:

    What a cute blog you have!!! I love the header. Wow.

    These cupcakes are lovely! They go so well with the lavender background. I'm going to bookmark this recipe.

    Congrats on the bake sale!

  16. eatme_delicious says:

    What perfect cupcakes! I have malt powder in my cupboard but have never used it… I'm always intrigued by malt powder in baked goods. Sounds so delicious.

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