sweets for every tooth.

Tuesday, September 6, 2011

Malted Milk Chocolate Cupcakes

Vanilla cupcakes with malted milk chocolate frosting.  Yep.  Upon eating these, one of my friends broke into song proclaiming "Malt is the word, it's the word that you've heard, it's got groove it's got meaning..."

Found this recipe in Everyday Food.  Martha Stewart, I don't care that you went to jail, I love you.  I may not necessarily enjoy watching you on television, because I find your slow pattern of speech slightly annoying, similar to that of a classical radio station DJ, however I will forever continue to use the recipes you and your people come up with.

But Martha, there's a typo in the recipe in your magazine.  It says to add boiling water to the frosting twice.  If you do that, you get really watery frosting.  Really.  Watery.

Don't worry, I worked the kinks out and if you follow this recipe you should end up with a delightful dish.  Seriously, I will not use another from-scratch white cake recipe again.  This one is the best I've had.  (You know how sometimes when you don't use a box mix and try to make cake from scratch instead, it comes out dense and dry?  Not here.)  Oh, and you can make normal cupcakes, mini cupcakes, or a 9x13" cake with this.  Details below.

Here's what you'll need:

3 3/4 sticks Unsalted Butter, room temp
3 Cups Flour
1 1/2 Cups Sugar
4 Eggs
1 Tbs Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 1/4 Cups Buttermilk
1 1/2 tsp Vanilla Extract
1/4 Cup Unsweetened Cocoa Powder
1 1/2 C Malted Milk Powder (this should be near hot cocoa mixes in your supermarket)
1/3 C Boiling Water
3/4 Lb Milk Chocolate, melted and cooled (this is 2 Cups Milk Chocolate Chips)

1. Preheat oven to 350 Degrees Fahrenheit.  Prepare whatever baking dish you're using (line cupcake tins - 30 regular cupcakes, 60 mini - or butter and flour a 9x13" cake pan).

2. Beat 1 1/2 sticks butter and sugar on high until light and fluffy, about 5 minutes.  Beat in eggs one at a time until well combined, about 1 minute each, making sure to scrape down the edges of the mixing bowl.  (*The longer you let the mixer run here, the fluffier your cake will be, as you're adding more air to the batter.)

3. In a large bowl, whisk together flour, baking powder, baking soda, and 3/4 tsp salt.  Add flour mixture to butter mixture, alternating with buttermilk, mixing until well combined.  Beat in vanilla.  Pour batter into prepared pan.

4. For regular cupcakes: Bake at 350 for 18-20 minutes, rotating pan halfway through, until toothpick inserted in middle comes out clean.
For mini cupcakes: Bake at 350 for 13-15 minutes, rotating and toothpick still apply.
For 9x13" cake: Bake at 350 for about 35 minutes, rotating and toothpick yadda yadda.  
Once done, allow to cool completely in pan on a wire cooling rack.

5. In a medium bowl, whisk together cocoa and milk powder.  (*If you don't want your malted frosting to be too sweet, add a little extra cocoa powder.)  Add boiling water and whisk until smooth.  LET COOL (very important in case you couldn't tell).

6. Beat 2 sticks plus 2 Tbs butter (the remainder of the room temp butter you have on hand) on high until smooth.  Add cocoa mix and beat until well combined.  Add COOLED melted chocolate (once again, very important - put it in the fridge to cool it down if you have to) and a pinch of salt.  Beat until smooth and peaks begin to form.  Frosting will be pretty soft, so if you want it firmer before frosting your cupcakes or cake, stick it in the fridge for 15 minutes first.  (This applies more to cupcakes as you don't want the frosting sliding off.  Soft frosting is fine on the cake.)

Makes one 9x13 cake, 30 cupcakes, or 60 mini cupcakes.  You can of course halve the recipe to make less cupcakes.

mmm two cupcakes...

I have no idea what happened to the other cupcake.
I am innocent.

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