Tuesday, May 18, 2010

Double Chocolate Malt Shop Cupcakes with Cherry-Vanilla Buttercream Frosting

To Make Cupcakes:


1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/3 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2/3 cup whole milk
2/3 cup malted milk powder (recommended: Carnation brand)
1/2 tsp espresso powder
2/3 cup canola oil
2 large eggs
2/3 cup sour cream
1 tsp vanilla extract
1/2 cup miniature chocolate chips
To Make Buttercream:

4 1/2 cups confectioners' sugar
1 1/2 cups unsalted butter, softened
1 Tblsp vanilla extract
3 to 4 Tblsps whipping cream
2/3 cup tart cherry preserves
Malted milk balls or maraschino cherries (for garnish)

Preheat the oven to 350 degrees F. Line 2 regular 12-cup cupcake tins with paper liners.

In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, & salt. Whisk until well blended.

In a medium bowl, whisk together the milk, malted milk powder, & espresso powder. Add the canola oil & eggs; whisk to blend. Add the milk mixture to the flour mixture & beat until smooth. Add the sour cream & vanilla & beat until well combined. Stir in the miniature chocolate chips.

Divide the batter among the prepared cupcake tins, filling only halfway full. Bake the cupcakes for 15 to 17 minutes, until they spring back when touched & a toothpick inserted into the center emerges clean.

While the cupcakes bake, prepare the buttercream. In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar & the butter on medium-low speed until well blended. Add the vanilla & whipping cream & beat on medium speed for 2 minutes, until light, spreadable & fluffy. Beat in the cherry preserves until well incorporated.

When the cupcakes have finished baking, let sit in the pans for 2 minutes & then transfer the cupcakes to wire racks to cool for 10 minutes more.

While the cupcakes cool, transfer the buttercream to a pastry bag fitted with a large star tip. Alternatively, you can frost the cupcakes with a knife or offset spatula. When the cupcakes have cooled, pipe the buttercream in decorative swirls on top of the cupcake (or swirl with a spatula). Garnish the top of each cupcake with a malted milk ball or cherry & serve.

Makes 24 cupcakes.

Source
Food Network.com
Recipe by Julie Hession

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