Chocolate Malt Cupcakes

I started my first day of vacation by making the chocolate malt cupcakes I had planned on making last night. This might be the first time I have made something that I don't like. I'm not saying they came out bad, they are delicious...I just don't like Whoppers and that is exactly what they taste like, a Whopper. I made them because they sounded fun and I am trying to make every cupcake on my list before Erin's wedding, so we can choose which ones will be used as favors.

I also may never use this frosting recipe again. When I read the recipe, I almost didn't make them, but then I figured everyone is allowed a little indulgence every now and then...if you consider a cup of shortening and a cup of butter indulgence.


Chocolate Malt Cupcakes
from here

Cupcakes:
2¼ Cups All-Purpose Flour
¾ Cup Unsweetened Dutch-Process Cocoa Powder
½ Cup Granulated Sugar
¾ Cup Packed Brown Sugar
1½ Teaspoons Baking Soda
½ Teaspoon Salt
1 Cup Milk
1½ 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
½ Cup Chocolate Covered Malt Balls, chopped

Chocolate Malt Buttercream:
1 Cup Unsalted Butter, at room temperature
1 Cup Vegetable Shortening, at room temperature
½ Cup Malted Milk Powder
2-4 Tablespoons Unsweetened Dutch-Process Cocoa Powder
2 Teaspoons Instant Espresso Powder
3 Tablespoons Milk
4 Cups Confectioner Sugar, sifted
*Chocolate Covered Malt Balls and Straws to garnish (Optional)

1.Preheat oven to 350 degrees. 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.
2.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. Fold in crushed chocolate covered malt balls.
3.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.
4.While cupcakes are cooling, prepare frosting. In a large mixer bowl, whip the butter and shorting for several minutes until very light and fluffy. Sprinkle in malted milk powder, espresso powder and cocoa powder. Whip for 1 minute. Slowly add the powdered sugar a few spoonful at a time, letting it incorporate until the frosting becomes thicker and stiff. Add milk, one tablespoon at a time and whip until combined.
5. Fill bag with the frosting and pipe large swirls on top of cupcakes. Top with candies and straw garnish.

I brought of these down to the bar when I had to pick up some paperwork and they were gone instantly. My last few are going to the girls' house so they can sample them, along with some leftover chili and some of the casserole I am making right now.

Oh yes.