Chocolate Malted Milk Cupcakes
The cupcake craze may be waning, but cupcakes will always be a favorite with the kids. These delicate sweet chocolate cupcakes frosted with copious amounts of malted milk flavored milk chocolate buttercream will delight children of all ages. For best results make sure that the butter, eggs, and buttermilk are at room temperature before mixing the cake batter.
Makes thirty six cupcakes
- 7 ounces Kakao Berlin Munich dark chocolate (about 1 scant cup Munich dark chocolate coins)
- ½ cup just boiled water
- 2½ cups sifted all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) butter
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 1 cup buttermilk
- Malted Milk Chocolate Buttercream (recipe)
- Milk chocolate shavings, optional
- Place the Munich dark chocolate in a glass or stainless steel bowl and pour the boiling water over it. Stir continuously until the chocolate is melted. Set the bowl aside and cool completely.
- Adjust the oven rack to the middle position. Preheat oven to 350° F. Line thirty six standard-size muffin cups (2½ x 1¼-inch) with cupcake papers. Sift the flour, baking soda, and salt together onto a piece of parchment or wax paper and set aside.
- Place the butter and sugar in a large mixing bowl and, using an electric mixer, beat together on medium speed until light and fluffy, about 12 minutes. (Note: If using an electric stand mixer use the paddle attachment.) Add the eggs one at a time, beating well after each addition until the batter is smooth and fluffy. Add the vanilla and cooled chocolate mixture and then beat on low speed until well blended. Stop the mixer and scrape down the sides and bottom of the bowl.
- Add the dry ingredients alternately to the batter with the buttermilk, beginning and ending with the dry ingredients. With each addition, beat on low speed just until the ingredients are combined and the batter smooth. Stop the mixer and scrape down the sides and bottom of the bowl.
- Fill each cupcake paper with ¼ cup of batter. Use a level #16 scoop if you have one as it makes filling the papers with batter much easier. Bake about 15 – 20 minutes or until the cakes a springy to the touch or a tooth pick inserted into the center of a cake come out clean. Place the baking pans on a wire cooling, cool for 5 minutes in the pan and then remove the cupcakes carefully to the wire rack to cool. Cool completely.
- Frost the tops of the cupcakes with Malted Milk Chocolate Buttercream. For a special effect, place some buttercream in a pastry bag fitted with a plain pastry tip with a ½- inch opening. Alternately, put some buttercream in a gallon-size self-sealing plastic freezer bag, close the bag and cut one corner from the bag to have about a ½-inch opening. Pipe some buttercream in a continuous spiral onto each cupcake starting at the edge working to the center. Repeat with another spiral on top starting about ¼ inch from the edge to build up a mound. Sprinkle the tops with milk chocolate shavings if desired. Stored in an airtight container at room temperature these cupcakes will keep about 3 days if they last that long.
The safest way to bring eggs to room temperature is to place them in a heatproof bowl and cover with hot water from the tap. Let the sit in the water until they feel warm to the touch, abut 10 minutes. Drain off the water and they are ready.
For the most accurate results, weigh the chocolate rather than measuring it if possible.
Recipe by Robert Hammond for Kakao Berlin