Get Into the Summer Spirit

I grew up in a small beach town in Maine, so summer to me always meant sitting at the ice cream fountain with a chocolate malted frappe in hand. So you can guess how thrilled I was to find a recipe for chocolate malted cupcakes – taking just one bite made memories from the past come flooding back. So why not celebrate this streak of warm weather with a little summer fun? This quick recipe will make you a dozen of these precious treats. 

Chocolate Malted Cupcakes: Makes 12

1 cup all purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1/4 cup granulated sugar
1/3 cup packed brown sugar
3/4 tsp baking soda
1/4 tsp salt
1/2 cup milk
3/4 cup malted milk powder
1/2 cup vegetable oil
2 medium eggs, at room temperature
1/2 cup sour cream, at room temperature
1/2 tsp vanilla extract
1/4 cup chocolate covered malted milk balls, chopped

Chocolate Malt Buttercream

1/2 cup unsalted butter, at room temperature
1/2 cup vegetable shortening, at room temperature
1/4 cup malted milk powder
1/2 TBSP unsweetened Dutch-process cocoa powder
1 1/2 TBSP milk
2 cups confectioner sugar, sifted
Chocolate covered malted milk balls, to garnish

-Preheat oven to 350˚ F. Line standard muffin tin with paper liners. Whisk together flour, cocoa, both sugars, baking soda, and salt. In another bowl, whisk together milk and malted milk powder until powder is dissolved.
-With an electric mixer on medium-high speed, beat flour mixture, milk mixture, and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add sour cream and vanilla, and beat just until combined. Fold in crsuhed chocolate covered malted milk balls.
-Divide batter evently among lined cups, filling each halfway. Bake, rotating tin halfway through until a toothpick inserted in centers comes out clean, about 20 minutes. 
-While cupcakes are cooling, prepare frosting. In a large mixer bowl, whip the butter and shortening for several minutes until light and fluffy. Sprinkle in malted milk powder and cocoa powder, whip for one minute. Slowly add the powdered sugar a few spoonfuls at a time, letting it incorporate until the frosting becomes thicker and stiff. Add milk, half a tablespoon at a time, and whip until combined.
-Fill a piping bag with frosting and pipe large swirls on top of cupcakes. Garnish with a malted milk ball for extra flair!

Want more chocolate? Check out the recipes for Peanut Butter Chocolate Chip Banana Bread and for Devil's Food Cupcakes!

–Lindsay Putnam