Double Chocolate Malt Shop Cupcakes W Cherry-Vanilla Buttercream

Malt powder is made from sprouted barley that is dried and ground into a fine powder. It adds a unique flavor and richness to baked goods like these cupcakes.

This is vegetarian recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.

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Double Chocolate Malt Shop Cupcakes W Cherry-Vanilla Buttercream

Cooking Method: Baking Cuisine: American, Bakery Courses: Bakery, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 20 min Rest Time 30 min Total Time 1 hr 20 mins

Servings: 12 Calories: 4560

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup All-purpose flour
• 0.5 cup Cocoa powder
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Unsalted butter, softened
• 1 cup Granulated sugar
• 2 large Eggs
• 0.75 cup Whole milk
• 1 teaspoon Vanilla extract
• 0.25 cup Malted milk powder
• 0.5 cup Semi-sweet chocolate chips
• 1 cup Unsalted butter, softened
• 3 cup Powdered sugar
• 0.25 cup Maraschino cherries, chopped
• 1 teaspoon Vanilla extract
• 2 tablespoon Milk

Instructions

1. Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Stir in the malted milk powder and chocolate chips.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
10. In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and continue to beat until light and fluffy.
11. Mix in the chopped maraschino cherries and vanilla extract.
12. Add the milk, 1 tablespoon at a time, until the desired consistency is reached.
13. Once the cupcakes are completely cooled, frost them with the cherry-vanilla buttercream.
14. Optional: Top each cupcake with a maraschino cherry.
15. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 19g30%

Total Carbohydrate 50g17%

Sugars 38g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.