Taylor’s Baking Lesson: Chocolate Malt Cupcakes

If you’ve read some of our past posts, you’ll probably know that Mary and I have been giving Taylor baking lessons. Taylor can cook no problem, what she struggles with is having all of the precise weights and measurements that are involved when you’re baking. Mary and I are setting out to show her just how easy baking can be. We aren’t doing anything to crazy, just snickerdoodles, chocolate chips cookies and a couple of different cupcakes.

Yesterday Taylor made Chocolate Malt Cupcakes all by herself. Seriously, all I did was sit in my kitchen and tell her what to do. And look how well they turned out!!

IMG_2266These cupcakes are so easy and take hardly anytime to prepare. We used Maltesers as the chocolate malt balls the recipe calls for, but you could use whoppers too. Although in both of our opinions, Maltesers are far superior 🙂 Try them out for yourselves!

Chocolate Malt Cupcakes: 

Via: The Complete Series Cupcakes

Ingredients:

Cupcakes: 

  • 2 eggs
  • 125g (4.4 oz) butter, softened
  • 1/2 cup buttermilk
  • 2 cups self-rising flour, sifted
  • 1 tsp. vanilla extract
  • 1/4 cup malted milk powder
  • 2 tbsp. cocoa powder

Frosting: 

  • 1/2 cup chocolate drops (chips)
  • 1/2 cup butter, softened
  • 1/3 cup whipping cream
  • 1 1/2 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1/2 cup chocolate malt balls, crushed

Directions:

Cupcakes: 

  1. Preheat the oven to 320°F. Line a 12-cupcake pan with cupcake papers. In a medium sized bowl, lightly beat the eggs, add butter and sugar; then mix until light and fluffy.
  2. Add buttermilk, flour, vanilla, malted milk powder and cocoa powder, and stir to combine. Beat with an electric mixer (or use your arm muscles!) for 2 minutes, until light and creamy.
  3. Divide the mixture evenly between the cupcake papers. Bake for 18-20 minutes until risen and firm to the touch. Allow to cool for a few minutes and then transfer to a wire rack. Allow to cool fully before icing.

Frosting: 

  1. Meanwhile, combine the chocolate drops and half of the butter in a medium-sized saucepan over medium heat. As the mixture begins to melt, reduce heat to low, stirring constantly, until melted. Remove from heat, add cream, and stir. Rest for 10 minutes; the mixture will be firm and velvety in consistency.
  2. Combine remaining butter, powdered sugar and vanilla extract, and stir until light and fluffy. Add melted chocolate mixture and stir to combine. Apply icing to each cupcake with a knife. Top each cupcake with chocolate malt pieces.

IMG_2268

 

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