Monday, February 7, 2011

Malted Milk Cupcakes with Chocolate Fudge Frosting

I have to apologize for being missing in action the last few weeks.  My life has been crazy.  Probably just like yours.  Juggling work and my responsibilities at home has kept me running.  That's not to say I haven't been baking.  I have.  Lots and lots of cupcakes for friends for different events over the past few weeks.  Twenty-two (22) dozen cupcakes in all.  But all of them cupcake flavors I have made dozens of times.  No new recipes for a Blog post.

So, I was determined to make a new recipe this week.  I have had my eye on this recipe for Malted Milk Cupcakes for a long time.  I love malted milk and malted milk balls.  When I was in Junior High School, malted milk balls were my very favorite candy.  We had a great little Five & Dime Store in our neighborhood that sold the most delicious malted milk balls by the pound.  And since the malted milk balls didn't weigh very much, my few pennies went a long way.

These cupcakes are super easy to make and are delish!  Kids will go crazy for them.  The hardest thing is halving or crushing the Malted Milk Balls.  And that isn't difficult.  A ziplock baggie full of Malted Milk Balls, a hammer and a cement floor are all you need.

Here's the recipe:
Malted Milk Cupcakes
from 125 Best Cupcake Recipes
by Julie Hasson

Preheat oven to 350 degrees
Makes 24 Cupcakes

3 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
2 cups granulated sugar
1 cup unsalted butter, melted and cooled slightly
4 eggs
2/3 cup milk
4 tbsp malted milk powder
2 cups halved or crushed chocolate covered malted milk balls

In a small bowl, mix together flour, baking powder and salt.

In a large bowl, whisk together sugar, butter and eggs until smooth.  In another bowl, whisk together milk and malted milk powder.

Alternately whisk flour mixture and milk mixture into butter mixture, making three additions of flour mixture and two of milk mixture, beating until smooth.  Stir in malted milk balls.

Scoop batter into muffin tin lined with paper liners.  Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched.  Let cool in pan on rack for 10 minutes.  Remove from pan and let cool completely on rack.  Pipe cooled cupcakes with frosting.

Chocolate Fudge Frosting

6 oz. unsweetened chocolate
1 cup unsalted butter
3 tsp vanilla extract
1/3 cup whole milk
1/4 tsp salt
2-2 1/2 lbs. powdered sugar

Melt unsweetened chocolate and butter in the Microwave or in the top of a double boiler.  Set aside to cool slightly (10 - 15 minutes).

Place 2 lbs. of powdered sugar in the bowl of a stand mixer fixed with the paddle attachment.  Gradually add the chocolate and butter mixture.  Add milk, vanilla and salt.  Continue to add additional powdered sugar and/or milk until frosting reaches the desired piping consistency.  Mix on high for 2-3 minutes.  Pipe on cupcakes using your favorite piping tip.  Garnish with crushed malted milk balls and crown with one whole malted milk ball.