Indulge your sweet tooth with these irresistible Chocolate Malted Cupcakes that promise to take your dessert game to a whole new level! Imagine sinking your teeth into a moist, chocolatey treat topped with a heavenly whipped cream frosting infused with malted milk goodness. Perfect for parties, celebrations, or just a cozy night in, these cupcakes are not only delicious but also easy to make! Get ready to impress your friends and family with a dessert that looks as good as it tastes. Don’t miss out on the secret to baking the ultimate chocolate delight—let’s dive into this delectable recipe!
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup heavy cream
- ¼ cup malted milk powder
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners to prepare for baking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until well combined.
- In another bowl, combine the vegetable oil, eggs, and vanilla extract. Whisk these ingredients together until they are smooth and well blended.
- Gradually add the wet mixture to the dry ingredients, stirring gently to combine. Be careful not to overmix; it's okay if there are a few lumps.
- Slowly pour in the milk while continuing to mix until the batter is smooth and uniform in consistency.
- Using a scoop or a measuring cup, evenly distribute the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the frosting. In a mixing bowl, combine the heavy cream, malted milk powder, and powdered sugar.
- Using an electric mixer, whip the cream mixture on medium-high speed until stiff peaks form. Be careful not to overwhip, as this can cause the cream to become grainy.
- Once the cupcakes are completely cool, use a piping bag or a spatula to generously frost each cupcake with the chocolate malted milk whipped cream frosting.
- Optional: Garnish the frosted cupcakes with additional malted milk powder or chocolate shavings for an extra touch of flavor and presentation.
- Serve the cupcakes immediately or store them in an airtight container in the refrigerator for up to three days.
Tips
- Measure Accurately: Baking is a science, so make sure to measure your ingredients precisely for the best results. Use a kitchen scale for accuracy if possible.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes instead of light and fluffy ones.
- Cool Completely: Allow your cupcakes to cool completely before frosting. This ensures that the whipped cream frosting doesn’t melt and maintains its fluffy texture.
- Whip Wisely: When making the frosting, keep an eye on the cream as you whip. Stop as soon as stiff peaks form to avoid a grainy texture.
- Garnish for Flair: For an extra touch, sprinkle some additional malted milk powder or chocolate shavings on top of the frosted cupcakes. It not only enhances the flavor but also makes them look even more appealing.
- Storage: If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for up to three days, but they’re so delicious they might not last that long!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 55mg
