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Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup malted milk powder
- 6 ounces unsweetened chocolate, finely chopped
- ½ cup unsalted butter
- ¼ cup vegetable or canola oil
- 1¾ cups whole milk, at room temperature
- 3 eggs, at room temperature
- 2 teaspoons vanilla extract
- For the Frosting:
- 12 ounces milk chocolate, finely chopped
- 1 cup malted milk powder
- 1 cup heavy cream
- ½ cup unsalted butter, cut into small pieces, at room temperature
View Full Recipe at Brown Eyed Baker
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.%3C/p%3E%3Cp%3E4.%20In%20a%20measuring%20cup,%20whisk%20together%20the%20remaining%20%C2%BE%20cup%20milk,%20eggs%20and%20vanilla.%20Pour%20half%20of%20this%20mixture%20into%20the%20bowl%20and%20whisk%20until%20incorporated,%20then%20add%20the%20second%20half%20and%20mix%20again%20until%20everything%20is%20combined.%3C/p%3E%3Cp%3E5.%20Divide%20the%20batter%20evenly%20among%20the%20liners,%20filling%20each%20about%20%C2%BE-full.%20Bake%20for%2020-24%20minutes,%20or%20until%20the%20cupcakes%20spring%20back%20when%20lightly%20pressed%20and%20a%20toothpick%20inserted%20in%20the%20center%20comes%20out%20clean.%20Remove%20the%20pan%20to%20a%20wire%20rack%20and%20let%20the%20cupcakes%20cool%20for%205%20minutes,%20then%20remove%20to%20a%20wire%20rack%20to%20cool%20completely%20before%20frosting.%3C/p%3E%3Cp%3E6.%20Make%20the%20Frosting:%20Place%20the%20chopped%20chocolate%20in%20the%20bowl%20of%20a%20stand%20mixer;%20set%20aside.%3C/p%3E%3Cp%3E7.%20Whisk%20together%20the%20malted%20milk%20powder%20and%20heavy%20cream%20in%20a%20small%20saucepan.%20Place%20over%20medium%20heat%20and%20bring%20to%20a%20simmer,%20whisking%20constantly.%20Remove%20from%20the%20heat%20and%20pour%20over%20the%20chopped%20chocolate%20in%20the%20mixing%20bowl.%20Cover%20the%20bowl%20with%20plastic%20wrap%20and%20let%20stand%20for%205%20minutes.%20Remove%20the%20plastic%20wrap%20and%20gently%20stir%20the%20chocolate%20mixture%20with%20a%20whisk%20or%20rubber%20spatula%20until%20completely%20smooth%20and%20no%20lumps%20remain.%20Cover%20the%20bowl%20again%20with%20plastic%20wrap%20and%20refrigerate%20for%20at%20least%202%20hours,%20until%20thoroughly%20chilled.%3C/p%3E%3Cp%3E8.%20Using%20the%20whisk%20attachment%20of%20your%20stand%20mixer,%20begin%20beating%20the%20chocolate%20mixture%20on%20low%20speed%20and%20gradually%20add%20the%20pieces%20of%20butter,%20one%20piece%20at%20a%20time,%20scraping%20the%20sides%20of%20the%20bowl%20as%20needed.%20Once%20all%20of%20the%20butter%20has%20been%20incorporated,%20increase%20the%20mixer%20speed%20to%20medium-high%20and%20beat%20until%20the%20frosting%20is%20thick%20and%20smooth.%20If%20it's%20too%20thick%20to%20pipe,%20you%20can%20add%20more%20heavy%20cream,%20a%20teaspoon%20at%20a%20time,%20to%20thin%20out%20the%20consistency.%3C/p%3E%3Cp%3E9.%20Using%20the%20decorating%20tip%20of%20your%20choice%20(I%20used%20an%20Ateco%20%23808),%20pipe%20the%20frosting%20onto%20each%20cupcake%20and%20top%20with%20chopped%20malted%20milk%20balls,%20if%20desired.%20Store%20the%20cupcakes%20in%20an%20airtight%20container%20at%20room%20temperature%20for%20up%20to%204%20days.%3C/p%3E){kind=link}