Quantcast

Video tutorial for chocolate malt cupcakes

By Elizabeth Early

For the Deseret News

Published: Monday, Jan. 30 2012 10:27 p.m. MST

Chocolate Malt Cupcakes

Your Cup of Cake

Enlarge photo»

Are you ready for the Valentine baking season? Preheat your oven to 350 degrees and let's get started. Learn how to make chocolate malt cupcakes using a cake mix from your pantry.

These cupcakes put a new twist on a chocolate cupcake and add an old fashioned flavor — malt. Show up with these to any Valentine's Day party and you will create such a buzz, your friends will think you started working at a bakery.

Chocolate Malt Cupcakes

Start to finish: 30 minutes, plus cooling time

Yields: 24 cupcakes

Ingredients:

1 box Devil's Food Cake Mix

1/2 cup oil

3 eggs

3/4 cup buttermilk

1 cup sour cream

1 teaspoon vanilla extract

1/2 cup malted milk powder

Buttercream:

8 ounces of cream cheese

1/2 cup butter, softened

3/4 cup unsweetened cocoa powder

3-4 cups powdered sugar

1 teaspoon vanilla extract

1/2 cup malted milk powder

Directions:

Preheat oven to 350 degrees and line pans with cupcakes liners.

Sift cake mix and add 1/2 cup malted milk powder.

In a separate bowl, combine oil, eggs, buttermilk, sour cream and vanilla extract.

Combine dry and wet ingredients, and fill cupcake liners 3/4 full. Bake for 16-22 minutes or until an inserted knife comes out clean.

Buttercream: Beat cream cheese and butter for two minutes. Add Powdered sugar, cocoa, vanilla and malted milk powder. Beat well. (If your frosting is too thin, add more powdered sugar; if it is too thick, add 1 tablespoon milk.)

Pipe buttercream onto cooled cupcakes and top with colored straws and chocolate malt balls.

For this recipe in full, go to Your Cup of Cake's website.

For more dessert recipes, visit www.YourCupofCake.com.

Get The Deseret News Everywhere

Subscribe

Mobile

RSS