Chocolate Malt Cupcakes with Malted Buttercream Frosting
Course: Dessert
Cuisine: American
Servings: 18cupcakes
Author: Jennifer from 1840 Farm
Ingredients
For the Cupcakes:
1cupgranulated sugar
1/4cupvegetable oil
2large eggs
1cupmilk
6Tablespoonssour cream
2Tablespoonsapple cider vinegar
1TablespoonOvaltine classic chocolate malt powder
1 1/4cup(150 grams) all-purpose flour
1/2cupunsweetened cocoa powder
1 1/2teaspoonbaking soda
3/4teaspoonbaking powder
3/4teaspoonsea salt
For the Buttercream:
4ouncesbutter, softened
1/2cupOvaltine classic malt powder
1teaspoonvanilla extract
1 1/2cuppowdered sugar
Instructions
Preheat oven to 350 degrees Fahrenheit. Position the oven racks in the top and bottom third of the oven. If you are using cupcake liners, line each cavity of a cupcake pan with a liner.
In a large bowl, combine the sugar and oil. Mix vigorously using a wire whisk until the mixture is light and fluffy. Add the eggs and whisk to fully combine. Add milk, sour cream, apple cider vinegar and vanilla extract and whisk until combined.
Measure the cocoa, malt powder, flour, baking soda, baking powder, and salt into a medium bowl. Use a spatula or whisk to combine the dry ingredients. Add the dry ingredients to the large bowl and mix well using a whisk or spatula until the batter is completely smooth.
Fill the prepared cupcake wrappers 2/3 full with batter. Place the cupcakes in the oven and set the timer for 20 minutes. Halfway through the baking time, rotate the baking sheets. The cupcakes are done when a toothpick inserted in the middle comes out clean or with small crumbs attached. Remove the cupcakes from the oven and set on a wire rack to cool completely.
Place the butter, malt powder, and vanilla in a large bowl. Using a mixer, beat on high speed until the mixture is light and fluffy without any lumps. Add the powdered sugar and mix on low speed to blend. Once the sugar has begun to incorporate into the butter, mix on high speed for 1 – 2 minutes until the buttercream is completely smooth. Malted buttercream can be stored in an airtight container for several days.
Once the cupcakes are completely cool, frost each one with the malted buttercream using a spatula or piping bag with desired tip.
Notes
Frosted cupcakes can be kept in the refrigerator, but the cold, dry environment of the refrigerator will eventually dry out the moist cake. For longer shelf life, store the cupcakes and buttercream separately at room temperature and frost them as needed.