Chocolate Malt… whether it’s Malt Balls/Whoppers or Chocolate Malted milk. I’m a huge fan. My childhood favorite is Ovaltine so that’s the mix I used in today’s recipe.
Chocolate Malt Cupcakes from http://theculinarychronicles.com/2010/11/05/
She adapted the recipe from Martha Stewart’s Cupcakes cookbook. It seems the only change is the amount of Malted Milk powder. She went from Martha’s one and a quarter cups to one and a half cups. In my book, you can’t go wrong with more malted milk mix.
This recipe says it makes 28 cupcakes. I ended up with 3 dozen. I never understand why I get more cupcakes than the recipe.
The cupcake is a beautiful dark rich chocolate. Its light, moist and fluffy. Unfortunately, I think it’s too heavy on the chocolate flavor. I’m not tasting the malted milk. I’m sure that’s why The Culinary Chronicles increased the amount of mix. I think I would still play with the cocoa powder to malted milk mix ratio in future bakings.
But first… I’m going to make the Chocolate Malt Buttercream. I know, I don’t usually make the frostings but I want to taste the full recipe before making any changes.
The Buttercream is adapted from Oh My! Sugar High. Ok… the recipe calls for 2 teaspoons of espresso powder which I found to overpower the frosting. I did a little “doctoring” to make it more chocolate and malt flavored. It’s still not where I want it to be. In the future, I will be eliminating the espresso powder. I wanted this cupcake to be kid friendly (and me friendly).
With that said I’ll be taking every last one of these cupcakes through the neighborhood. Cupcakes and Frosting… way too much sugar for me.
cupcakelab rating: the bad
Post Update: With the changes I’ve noted on my copy of the recipe I would rate this ‘the good’ and definitely make them again.