2 eggs, at room temperature
1 ⅔ cup flour
2/3 cup malted milk powder*
1/2 cup sugar
1/2 cup milk, at room temperature
1/4 cup light brown sugar
1/4 cup dutch process cocoa
4 tablespoons butter, melted and cooled
2 teaspoons baking powder
1 teaspoon vanilla
Preheat oven to 375. Line or grease and flour 12 wells in a cupcake pan. Whisk together the flour, malted milk powder, both sugars, cocoa and baking powder. Stir in the milk, eggs, butter, and vanilla. Beat until smooth and fluffy. Divide evenly among cupcake wells and bake 15 minutes or until a toothpick inserted in the center of the center cupcake comes out clean. Cool briefly than remove to a wire rack to cool completely before icing.
Good with chocolate malt frosting.
*Make sure you use actual malted milk powder and not malt flavored drink mix. Most stores carry it near breakfast beverages.
Today is my 28th birthday and to celebrate, my husband made me these cupcakes. It’s a good set up, I create the recipe, and he bakes. I’ve been toying with the idea of making a chocolate malted cupcake for a while now, I love malted milkshakes and recently discovered some lovely dark chocolate malt balls at Harry & David that reawakened my malt interest. These cupcakes are so good, you should stop what you are doing right now and make them. It is like the best malted milk ball in cupcake form. I will say that because they are made with malted milk powder they are on the dense side, so please don’t be disappointed if they don’t have that super fluffy texture of say, a cake mix cake.