Chocolate Malt Cupcakes
1 2/3 cups flour
2/3 cup malted milk powder
1/2 cup sugar
1/4 cup firmly packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup unsalted butter, melted, cooled
2 large eggs, room temperature
1 teaspoon vanilla
2/3 cup mini chocolate chips
1/2 cup heavy cream
1/3 cup malted milk powder
3/4 cup semisweet chocolate chips, melt, cool
12 chocolate covered malted milk balls (garnish)
Preheat oven to 375ºF. Lightly butter 12 muffin cups.
To prepare cupcakes:
In a large bowl, stir together flour, malted milk powder,
sugars, baking powder and salt.
In another bowl, stir together milk, butter, eggs, and
vanilla until blended.
Make a well in center of flour mixture; add milk mixture and
stir just to combine.
Stir in chips.
Spoon batter into muffin cups; bake for 20-25 minutes, or
until cake tester inserted into center of one cupcake comes out clean.
Remove muffin tin to wire rack to cool. Cool for 5 minutes
before removing cupcakes from cups; finish cooling on rack.
To prepare topping:
In chilled bowl and with chilled beaters, beat cream and
malted milk powder until stiff peaks form.
Beat in melted chocolate. Chill until firm enough to spread.
Divide topping among cupcakes and spread to coat tops evenly.
Garnish each with a malted milk ball if desired.