You know – for someone who doesn’t really care for sweets all that much right now, my archives sure are full of them! It seems as though I have a cupcake for every occasion right now, and I just made another last night. Thank goodness, though – because otherwise, I wouldn’t have many sweet treats to share!
This cupcake was for a birthday at work. I don’t get many requests, (just no nuts!), so I usually can just go with what I feel like making. Well, it’s no secret that my husband is a fan of the malted milk flavor, so when I ran across a recipe for a Chocolate Malted Layer Cake in The Sweet Melissa Baking Book, I knew it was something he would love. The problem is that if I make a cake, he usually doesn’t get any of it. I can’t very well take a cake minus one slice to work for someone’s birthday. Which is why I think I do so many cupcakes – easy to share with everyone!
It’s always a little scary to turn a cake recipe into cupcakes – you never quite know if it’s going to turn out. But this recipe worked perfectly for me. In fact, up to this point, the Red Velvet Cupcakes were the running favorite for my husband. (They still are for me!) But these cupcakes quickly took over that #1 spot, and I have a feeling that they are going to stay there!!
Chocolate Malted Cupcakes
adapted from The Sweet Melissa Baking Book
makes 24-30 cupcakes
6 ounces unsweetened chocolate, coarsely chopped
2/3 cup vegetable or canola oil
2 & 2/3 cups sugar
1 & 2/3 cups flour
1/3 cup of unsweetened dutch-process cocoa powder
1 teaspoon baking soda
¾ teaspoon of kosher salt
2/3 cup of sour cream
3 large eggs
1 1/3 cups hot strong brewed coffee or water
Chocolate Malted Frosting
1 pound milk chocolate
1 cup heavy cream
1 cup malted milk powder
¼ cup light corn syrup
8 tablespoons of unsalted butter, at room temperature
8 ounces of malted milk balls
To make the cupcakes:
Position a rack in the center of your oven. Preheat the oven to 350F. Line cupcake pans with liners or spray with nonstick spray.
In the top of a double boiler set over simmering water, melt the chocolate completely. When the chocolate is almost melted, whisk in the vegetable oil until smooth. Remove from the heat, but keep warm over the hot water.
In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, flour, cocoa powder, baking soda and salt. Mix well.
In a separate bowl, whisk together the sour cream and eggs until smooth.
Add the egg mixture to the flour mixture, and mix until combined. Scrape down the sides of the bowl. Add the melted chocolate and mix until combined. Add the hot coffee or the hot water in a stream and mix until combined, making sure the scrape down the sides of the bowl. The batter will be loose.
Fill cupcake tins 3/4 full. Bake until a toothpick inserted in the center comes out clean. I can’t remember how long I baked mine for, but it’s usually around 12-14 minutes. Cool completely before finishing.
To make the frosting:
Chop the chocolate into small pieces and place in a medium bowl.
In a small saucepan over medium heat, bring cream to scalding, or until the cream is steaming and tiny bubbles have formed on the edges of the pan. Whisk in the malt powder to combine. Pour over chocolate to cover completely. Do not stir. Wait 5 minutes, then whisk until creamy. Stir in the corn syrup. Lay a sheet of plastic wrap flush against the surface of the frosting and let it cool to room temperature.
When the chocolate mixture is cool, add it to the bowl of an electric mixer fitted with a paddle attachment. Add the butter one tablespoon at a time and mix on low speed until smooth. If the frosting is too loose, refrigerate briefly and stir occasionally until it is the right consistency.
Decorate the cupcakes with the frosting and and place the malted milk balls on top of the cupcakes.
Others who have made the Chocolate Malted Layer Cake: