Chocolate Malt Cupcakes

• Vegetarian

• Refrigerated

  • 4 Eggs

• Pasta & Grains

  • 1/4 cup Malt

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 1 1/3 cup Cocoa powder, unsweetened
  • 2 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 2/3 tbsp Vanilla

• Oils & Vinegars

  • 2/3 cup Oil

• Dairy

  • 1 cup Butter
  • 1 cup Buttermilk or milk
  • 1 tbsp Milk

Found on yourcupofcake.com

Ingredients

• CHOCOLATE CUPCAKES:
• 1 1/2 C. all-purpose flour
• 1 C. unsweetened cocoa powder
• 1 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 4 eggs, at room temp
• 1 C. sugar
• 1 C. brown sugar, packed
• 2/3 cup oil
• 1 C. buttermilk or milk
• 1 Tbsp. vanilla extract
• CHOCOLATE MALT FROSTING:
• 1 C. butter, softened
• 1/4 C. malt powder (see photo)
• 2 tsp. vanilla extract
• 1-2 Tbsp. milk
• 1/3 C. unsweetened cocoa powder
• 2-3 C. powdered sugar

Directions

• 1. Preheat oven to 350 degrees and line pans with cupcake liners, I used green liners because I wanted them to look even more minty!
• 2. In a medium bowl, combine cocoa flour, cocoa powder, baking soda, baking powder and salt. Set aside.
• 3. In a large bowl, combine eggs, sugar, brown sugar, oil, buttermilk and vanilla extract.
• 4. Pour half the dry ingredients into the wet and stir. Then add the rest of the dry ingredients and stir again. Dont over mix.
• 5. Fill cupcake liners 2/3 full and bake for 18-22 minutes or until an inserted knife comes out clean. Let cool.
• 6. FROSTING: Beat butter until smooth. Add malt powder, vanilla extract, 1 tablespoon milk, and cocoa powder. Beat. Slowly add in powdered sugar until you reach your desired consistency. Add more milk if it becomes too stiff.
• 7. Frost cooled cupcakes and top with straws (I just cut each straw into 4 segments) and chocolate malt balls!