Double Chocolate Malt Shop Cupcakes with Cherry Vanilla Buttercream
Reminds me of jukeboxes, 55 Chevys, and of course a malt shop. These cupcakes are so tasty. I had made them in the past and now I am bringing the recipe to this blog.
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
2/3 cup malted milk powder (such as Carnation)
1/2 teaspoon espresso powder
2/3 cup canola oil
2 large eggs
2/3 cup sour cream
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips
Cherry Vanilla Buttercream:
4 1/2 cups confectioners’ sugar
1 1/2 cups unsalted butter, softened
1 tablespoon vanilla extract
3 tablespoons heavy cream
2/3 cup tart cherry preserves
Malted milk balls or maraschino cherries, for garnish
Heat oven to 350 degrees F. Line two 12 cup cupcake pans with 20 paper liners.
Whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt until blended.
Beat milk, malted milk powder, and espresso powder on medium speed. Add the canola oil and eggs; beat until blended.
On low speed, add flour mixture to milk mixture; beat until smooth. Add sour cream and vanilla and beat until combined. Stir in miniature chocolate chips.
Divide batter among prepared muffin cups, filling only halfway. Bake at 350F for 15 to 17 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack for 2 minutes. Remove cupcakes to rack; cool completely.
Beat confectioner’s sugar and butter on medium low speed until well blended. Add vanilla and heavy cream; beat for 2 minutes, until light and fluffy. Beat in cherry preserves until well incorporated.
When cool, frost the cupcakes with a knife or offset spatula. Garnish the top of each cupcake with a malted milk ball or cherry and serve.
Recipe by Julie Hession