martha’s chocolate malt cupcakes

I am non-discriminatory when it comes to cupcakes. White, black, brown, red, big, small, frosted, filled, any and every variety is my type of cupcake. For a chocolate lover, I have a hard time accepting a good chocolate cupcake. A lot of times they are too sweet, trying too hard. Sometimes they fall flat, and taste like powdered cocoa. Unfortunately, the chocolate cupcakes I baked from the Magnolia Cookbook were a bit off. When I took my first bite, I wasn’t totally MMMMMMMing. But this time, I found a different type of chocolate cupcake than I had ever had and it was as delicious as it was curious.

For this cupcake, I turned to none other than the OG home goddess Martha Stewart for her Chocolate Malted Cupcakes. Malted milk powder gives these chocolate cupcakes a nostalgic flavor reminiscent of a soda-fountain favorite.

Ingredients:

2 1/4 cups all-purpose flour

3/4 cup unsweetened Dutch process cocoa powder

1/2 cup granulated sugar

3/4 cup packed light brown sugar

1 1/2 teaspoons baking soda

1/2 teaspoon of salt

1 cup milk

1 1/4 cups malted milk powder

1 cup vegetable oil

3 large eggs, at room temp

1 cup sour cream, at room temp

1 teaspoon vanilla extract

Directions:

Preheat oven to 350. Line standard muffin tins with paper liners. Whisk together flour, cocoa, sugars, baking soda and salt. In another bowl, whisk together milk and malted milk powder until dissolved. With an electric mixer on high, beat the flour mixture, milk mixture, and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of the bowl as needed. Add sour cream, vanilla, and beat until just combined. Divide batter evenly among lined cups, filling each only halfway. Bake, rotating tins halfway through, until a toothpick comes out clean – about 20 mins. Cupcakes can be stored up to 3 days at room temp, or frozen in airtight container for 2 months. To finish, you will want to make your frosting (I chose Martha’s fluffy vanilla frosting) and use a small offset spatula to spread frosting over each cupcake. Refrigerate up to 3 days in airtight containers. Bring to room temp and decorate with sprinkles before serving.

Baking with Martha

Baking with Martha

cake batter > cake

cake batter > cake

a quick fix to hold me over ;)

a quick fix to hold me over 😉

batter up!

batter up!

the finished product

the finished product

best served with a glass of milk!

best served with a glass of milk!

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One thought on “martha’s chocolate malt cupcakes

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