Malted Chocolate Chip Cupcakes

I'm a chocolate girl through-and-through. When I'm craving something sweet, it's one of two things: peach ring candies or something chocolate. The chocolate cravings I get from my mom without a doubt. Or perhaps it's simply a girl thing? Either way, if you're a chocolate lover, making these cupcakes is a must. I bring you, the delicious malted chocolate chip cupcakes:

And if you're thinking, "YUM" you are absolutely right. They are most certainly yum. I've gotta say, while the chocolate chip cupcake is pretty tasty, it's honestly the frosting that really makes it. Whole lotta yum going on right there. I found the recipe in a book titled "cupcakes". I crap you not. Straight and to the point- I like it. Cupcakes by Shelly Kaldunski. I should add: this recipe makes 6 jumbo cupcakes....yikes. I instead got 12 regular cupcakes out of this recipe.


Jumbo Malted Chocolate Chip Cupcakes

1 2/3 C. All-purpose flour
2/3 C. malted milk powder
1/2 C. sugar
1/4 C. firmly packed light brown sugar
2 tsp baking powder
1/4 tsp salt
1/2 whole milk
6 tsp unsalted butter, melted
1 tsp vanilla extract
4 oz semisweet chocolate, finely chopped (although honestly....regular chocolate chips will be fine.)

In a bowl, whisk together the flour, malted milk powder, sugar, brown sugar, baking powder and salt. In a small bowl, whisk together the milk, melted butter, eggs, and vanilla. Add the milk mixture to the flour mixture. Using an electric mixer on medium speed, beat until just combined; scrape down the sides of the bowl as needed. Stir in the chopped chocolate. 


Chocolate Malt Buttercream

3 large egg whites, at room temperature
3/4 C. Sugar
Pinch of salt
1 C unsalted butter, room temp
2 tsp unsweetened cocoa powder 
4 oz semisweet chocolate
1/4 C malted milk powder
1/4 C milk

In a large heatproof bowl, combine the egg whites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch, about 2 minutes. Remove the bowl from the saucepan. Using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature, and holds stiff peaks, about 6 minutes.
With the mixture on medium-low speed, add the salt and the butter, a few pieces at a time, beating well after each addition. Beat until smooth and creamy, about 3-5 minutes more. 

In a separate bowl, whisk the cocoa powder into the melted and slightly cooled semisweet chocolate. Whisk the malted milk powder into the milk until dissolved. Add chocolate mixture and milk mixture to the base and beat until combined. Use right away.


Chocolate lovers BEWARE: these are QUITE addicting. You have been warned. ;)