Chocolate malted cupcakes with fluffy vanilla frosting. I've never made anything with malted flavor before, because I don't really like it. Although I know chocolate and malted are a classic flavor combination, because my husband used to make chocolate malted milk a lot, back in the day :) These cupcakes rose quite high, with a nice domed top. Sometimes chocolate cupcakes tend to over-rise and then deflate in the middle, but these didn't. The batter was very runny, which made it difficult to scoop into the tins. This was due to the use of oil instead of butter. The recipe called for 1 cup of sour cream as well, but I only had a half cup. It didn't seem to make a big difference. Sour cream is often used in chocolate recipes to add tang and moisture, since they tend to dry out more than vanilla does.
Here they are out of the oven, not too dark chocolate, just enough.
And here's the final result, frosted and sprinkled. I thought chocolate sprinkles were an appropriate topping. The frosting is just your typical vanilla buttercream. Although, I used only 2 sticks of butter instead of 3, and had the perfect amount of frosting for 27 cupcakes.
These were a new recipe for me, and I'm glad to have tried it. The malted powder mixed with milk didn't smell very good to me, but I assume that's how it's supposed to smell. Now I have a whole contained of malted milk powder and no other use for it! Didn't try these, gonna get opinions from other people.
Next up is tiramisu cupcakes! I have made these before, using my own recipe. Let's see how Martha's stacks up!