Stiff Peaks

An indulgent journey into baking

Chocolate Malt Cupcakes

Yes yes, it has been a while. Don’t worry, I’ve still been baking but nothing interesting enough to post about. But, now I had a craving. All I can say is, I really hope you like malt…

Ingredients

Recipe adapted from Pretty Simple Sweet: Ultimate Chocolate Cupcakes

Chocolate Cupcakes

  • 185g plain flour
  • 50g cocoa powder
  • 3/4tsp bicarbonate of soda
  • 1/4tsp salt
  • 113g softened butter
  • 200g granulated sugar
  • 2 large eggs
  • 1tsp vanilla extract
  • 120ml whole milk
  • 120ml hot water

Vanilla Malted Milk Icing

  • 65ml whole milk
  • 160g malted drink powder
  • 1 1/2tsp vanilla extract
  • 335g unsalted butter
  • 185g icing sugar
  • 1/2tsp salt

Equipment

  • 12 hole muffin tin, or any sized deep muffin tin
  • saucepan
  • muffin cases
  • oven preheated to 180º celsius (fan 160º)

(Makes 16)

Method

Start by combining the dry ingredients in a bowl. Sift the flour, cocoa powder, bicarbonate of soda, and salt together and set aside. With a freestanding mixer or electric whisk, cream the butter and sugar together until pale and fluffy. This should take just a few minutes, depending on how softened your butter is. Make sure to scrape the sides so you get an even mixture. Slowing down your speed, drop in the first egg and allow it to be incorporated into the mixture. When things look even again, add the second egg. It’ll look closer to splitting this time but have patience and you’ll get back to consistency. Finally drop in your vanilla extract and beat it through.

With the mixer on its slowest speed, add half of the dry ingredients. Don’t spend too much time here, just let it begin to come together. Once you’re there, mix in the milk followed by the rest of the dry ingredients. Again, keeping the speed slow and spending as little time as possible bringing it all to one consistent mixture. Finally, add the hot water to loosen the mix and once incorporated, you can stop mixing and prepare to fill your muffin tin.

Filling around ¾ full (I find it easiest with an ice cream scoop) add the mixture to your muffin cases. Bake for around 20 minutes, but check after 15. If a cocktail stick is coming out gooey, then you’ll need 5 more minutes. Once done, remove the tins from the oven, but leave the cupcakes in the tin for about 10 minutes to firm up. Remove from the tin and allow to cool fully on a wire rack while you prepare the icing.

For the icing, gently warm the milk in a small saucepan then add in the malted drink powder and vanilla extract. Combine together with a spatula and set aside to cool.

In a freestanding mixer (using the whisk attachment) or with an electric hand whisk beat the butter until smooth. Add the icing sugar and salt and whisk on a low speed until you have a consistent mix. Scrape the bowl and whisk again on a higher speed to bring everything is combined. Pour in the malted liquid and whisk on a high speed until light and fluffy.

When you’re ready to assemble, use a palette knife, smooth a generous portion over the cupcake. Feel free to decorate with your favourite malted chocolate confectionery for an extra flourish.

Comments