FREE: Chocolate Malt Cupcakes

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Chocolate Malt Cupcakes

Ingredients
makes approximately 30 cupcakes
For the cupcakes:
2¼ cups all-purpose flour
¾ cup unsweetened dutch-process cocoa powder
½ cup granulated sugar
¾ cup packed brown sugar
1½ teaspoons baking soda
½ teaspoon salt
1 cup whole milk
1½ cups malted milk powder
1 cup vegetable oil
3 large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon vanilla extract

For the buttercream:
1 cup unsalted butter, at room temperature
1 cup vegetable shortening, at room temperature
½ cup malted milk powder
4 tablespoons unsweetened dutch-process cocoa powder
5 cups confectioner sugar, sifted
*Chocolate Covered Malt Balls and Straws to garnish (Optional)
Method
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa, both sugars, baking soda and salt. In another bowl, whisk together milk and malted milk powder until powder is dissolved.
With an electric mixer on medium-high speed, beat flour mixture, milk mixture and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add sour cream and vanilla, and beat just until combined.
Divide batter evenly among lined cups, filling each halfway. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 18-20 minutes.
While cupcakes are cooling, prepare frosting. In a large mixer bowl, whip the butter and shorting for several minutes until very light and fluffy. Sprinkle in malted milk powder and cocoa powder. Whip for 1 minute. Slowly add the powdered sugar a few spoonful at a time, letting it incorporate until the frosting becomes thick and stiff.