For my first post I had to think carefully about what I wanted to post. With much internal debating I decided to go for these Lovely Malted Chocolate Cupcakes. A quick and simple cake to make with an indulgent chocolate topping, what’s not to love?
I don’t need much of an excuse to bake a cupcakes, the flimsiest of excuses will do. The neighbor is getting a new cat, snow has fallen for the first time in the year, the first daffodil has flowered, a bird flew into the garden, it’s a Monday any of these will do. And I don’t need much of an excuse to make these lovely malted chocolate cupcakes either.
Often when I use these rather silly excuses my partner will moan about having to live off cake for the next few days. Mind you this is always said while one of the cakes is being stuffed into his face.
This time I actually had an excuse and it wasn’t even flimsy! It was my partners, sister, Avril’s birthday. I love birthdays because I can bake and then enjoy giving them away. After a sneaky taste test of course. Or maybe even 2.
Mostly women love cute things and chocolate. Though Avril’s favorite color is pink she does love chocolate and it was a good excuse for me to try a recipe I had an eye on in ‘the hummingbird bakery cake days’ book. So like I said the flimsiest of excuses was needed. I hope you love these malted chocolate cupcakes as much as we do 😀
- 165 millilitres Sunflower oil, (2/3 cup)
- 75 millilitres Whole milk, (1/3 cup)
- 1 large Egg
- 1½ teaspoons Vanilla extract
- 240 grams Plain flour (All Purpose), (2 cups)
- 28 grams Cocoa powder, (1/4 cup)
- 2 teaspoons Baking powder
- ¼ teaspoon Salt
- 330 grams Caster sugar, (1 and ½ cups)
- 165 millilitres Boiling water, (2/3 cup)
- 113 grams Unsalted butter, (1 stick)
- 400 grams Icing sugar (Confectioners sugar), (3 cups)
- 60 millilitres Milk, (2/8 cup)
- 1 teaspoon Vanilla extract
- 100 grams Malted milk powder, (1 cup)
- 200 grams Dark chocolate - chopped, (1 and ¼ cups)
- Preheat your oven to 375˚F / 190˚C / Gas mark 5 and fill a muffin case with muffin liners.
- Beat together the oil, milk, buttermilk, egg and vanilla extract with an electric mixer or stand mixer on a medium speed until well blended.
- Sift together the flour, cocoa powder, backing powder and salt in a different bowl.
- Mix a third of the dry ingredients into the oil and milk mixture and beat in slowly until fully incorporated.
- Beat in a 3rd of the boiling water, and another 3rd of the dry ingredients. Then repeat with the remaining ingredients, mixing until fully combined.
- Divide the mixture evenly between the paper cases. Not filling them more than 2 3rd's each.
- Place in the oven for 18 - 20 minutes or until they are springy to the touch. Allow them to cool for 10 minutes in their tins before transferring them to a cooling rack. Allow them to cool completely before frosting them.
- Beat the butter until it's light and fluffy.
- Sift the icing sugar, and mix half of it in with the butter until its fully incorporated.
- Beat in the milk and vanilla extract. Then add the remaining icing sugar and mix thoroughly. Until the mixture is smooth.
- Mix in the malted milk powder until smooth.
- Now you need to melt the dark chocolate, you can do this in a microwave on 50% power for 30 seconds at a time, careful not to over cook the chocolate. Or use a double boiler. Once the chocolate is melted allow it to cool a little then add it to the buttercream mix.
- If you feel your buttercream is a little too thin just ad a little more icing sugar, but only a little at a time.
- Fill a piping bag and swirl on the buttercream, or use a pallet knife to top the cupcake. Now you can just place some maltesers chocolates on top for decoration if you like. I placed mine on medium weight floristry wire and sprinkled them with a little edible gold glitter and placed a few mini love heart sweets on each cupcake.
- But they are all personal choices and not necessary for this gorgeous recipe. Just perfect for Avril’s birthday.