Chocolate Malt Cupcakes

Chocolate Malt Cupcakes might be just the American recipe you are searching for. This recipe makes 24 servings with 315 calories, 4g of protein, and 20g of fat each. For 46 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. Many people really liked this hor d'oeuvre. 364 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 50 minutes. If you have angel food cake mix, bittersweet chocolate chips, malted milk powder, and a few other ingredients on hand, you can make it. It is brought to you by I Wash You Dry. Taking all factors into account, this recipe earns a spoonacular score of 15%, which is rather bad. Similar recipes are Chocolate Malt Cupcakes with Chocolate Malt Frosting, Chocolate Malt Cupcakes, and Chocolate Malt Cupcakes.

Servings: 24

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. Line cupcake pan with 24 cupcake liners. In the bowl of your stand mixer combine cake mix, eggs, water and oil. Beat on low for 30 seconds, be sure to scrape sides of bowl. Add chocolate malted milk powder and sour cream, beat on medium high speed for 2 minutes. Fill cupcake liners ? full and bake for 18-20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Once cool pipe on the chocolate malt buttercream frosting{recipe below}. Prepare chocolate ganache{recipe below} and drizzle over the frosted cupcakes. Top with a Whopper. Store in an airtight container in the fridge. In the bowl of your stand mixer, use the paddle attachment and cream the butter for 2 minutes till fluffy. Slowly add the malted milk powder and cocoa powder with the beater going. Again slowly add the heavy cream and beat till incorporated. Add the powdered sugar 1 cup at a time until you reach your desired sweetness. Place frosting in a piping bag and pipe onto the cooled cupcakes. Place heavy cream in a microwave safe bowl and heat for 1 minute and 30 seconds. Careful not to let the cream boil over. While its still hot pour it over the chocolates in another bowl and let sit for 30 seconds. Use a whisk to stir until the mixture is smooth and creamy with no lumps. Let cool slightly before drizzling over buttercream frosting.

 

Step by step:

1. Preheat oven to 350 degrees. Line cupcake pan with 24 cupcake liners.

2. In the bowl of your stand mixer combine cake mix, eggs, water and oil.

3. Beat on low for 30 seconds, be sure to scrape sides of bowl.

4. Add chocolate malted milk powder and sour cream, beat on medium high speed for 2 minutes.

5. Fill cupcake liners ? full and bake for 18-20 minutes or until toothpick inserted in center comes out clean.

6. Cool on wire rack. Once cool pipe on the chocolate malt buttercream frosting{recipe below}. Prepare chocolate ganache{recipe below} and drizzle over the frosted cupcakes. Top with a Whopper. Store in an airtight container in the fridge.

7. In the bowl of your stand mixer, use the paddle attachment and cream the butter for 2 minutes till fluffy.

8. Slowly add the malted milk powder and cocoa powder with the beater going.

9. Again slowly add the heavy cream and beat till incorporated.

10. Add the powdered sugar 1 cup at a time until you reach your desired sweetness.

11. Place frosting in a piping bag and pipe onto the cooled cupcakes.

12. Place heavy cream in a microwave safe bowl and heat for 1 minute and 30 seconds. Careful not to let the cream boil over.

13. While its still hot pour it over the chocolates in another bowl and let sit for 30 seconds.

14. Use a whisk to stir until the mixture is smooth and creamy with no lumps.

15. Let cool slightly before drizzling over buttercream frosting.

Nutrition Information:

covered percent of daily need