Double Chocolate Malt Shop Cupcakes With Cherry-Vanilla Buttercream
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
61
Spice
46
Sweetness
51
Sourness
49
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.5 cups
All-Purpose Flour1 cup
Unsweetened Cocoa Powder4.5 cups
Sugar (confectioners')1 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Salt2 cup
Whole Milk1 tsp
Espresso Powder2 cup
Canola Oil2 large
Egg2 cup
Sour Cream1 tbsp
Vanilla Extract1.5 cups
Unsalted Butter (softened)4 tbsps
Whipping CreamDirections:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Line 2 regular 12-cup cupcake tins with paper liners
4
In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt
5
Whisk until well blended
6
In a medium bowl, whisk together the milk, malted milk powder, and espresso powder
7
Add the canola oil and eggs; whisk to blend
8
Add the milk mixture to the flour mixture and beat until smooth
9
Add the sour cream and vanilla and beat until well combined
10
Stir in the miniature chocolate chips
11
Divide the batter among the prepared cupcake tins, filling only halfway full
12
Bake the cupcakes for 15 to 17 minutes, until they spring back when touched and a toothpick inserted into the center emerges clean
13
While the cupcakes bake, prepare the buttercream
14
In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar and the butter on medium-low speed until well blended
15
Add the vanilla and whipping cream and beat on medium speed for 2 minutes, until light, spreadable and fluffy
16
Beat in the cherry preserves until well incorporated
17
When the cupcakes have finished baking, let sit in the pans for 2 minutes and then transfer the cupcakes to wire racks to cool for 10 minutes more
18
While the cupcakes cool, transfer the buttercream to a pastry bag fitted with a large star tip
19
Alternatively, you can frost the cupcakes with a knife or offset spatula
20
When the cupcakes have cooled, pipe the buttercream in decorative swirls on top of the cupcake (or swirl with a spatula)
21
Garnish the top of each cupcake with a malted milk ball or cherry and serve