Chocolate Malt Cupcakes with Vanilla Malt Buttercream

My man had a birthday recently, and he chose these chocolate malt cupcakes to help celebrate. The cupcakes had a moist and fluffy consistancy and the perfect amout of chocolate flavor. The frosting was delicious, but only after it had time for the flavors to marry overnight. I thought it was far too sweet right after making it, so i would frost these the night before so the sweetness has time to calm down a bit. I didn't get an overwhelming malt flavor in the cupcake or the frosting, so next time I may try adding more malt. I'll probably also crush up some malt balls and sprinkle them onto the frosting for an extra whammy.


Chocolate Malt Cupcakes with Vanilla Malt Buttercream

Chocolate Malt Cupcakes

Ingredients:
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup unsweetened cocoa powder
3/4 cup malted milk powder
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/2 cups whole milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 325-degrees F.

Mix flour, baking powder, salt, malt powder, and cocoa together and set aside.
Cream the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Alternately add flour mixture and milk. Add vanilla and beat well.
Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 25 minutes (15 minutes for mini cupcakes). or until a toothpick inserted into the center comes out clean. Remove from oven and cool.
**I got about 28 cupcakes with this batter.


Vanilla Malt Buttercream

Ingredients:
2 sticks butter, room temperature
6 Tablespoons malt powder (I'll probably add significantly more next time)
2 teaspoons vanilla extract
1/2 cup milk
6-8 cups powdered sugar, sifted

Directions:
Beat butter on low speed.
Add malt powder, vanilla extract, milk, and 4 cups of sugar. Beat on low speed for 1 minute.
Add in the remaining sugar 1 cup at a time until the desired consistancy, and beat on medium speed for a few minutes.

Store iced cupcakes in the refrigerator if not using right away.  Take them out about 30 minutes to an hour before serving.

Sources:
Chocolate Malt Cupcakes from Culinary Concoctions by Peabody
Vanilla Malt Buttercream from Sugar Cooking