Chocolate Cupcakes With Malted Milk Frosting
Moist chocolate cupcakes are enhanced with a delightful malted milk frosting.
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Instructions
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Preheat oven to 375°F and line 18 muffin cups with papers.
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In a saucepan, combine water, 1/2 cup butter, and both sugars over medium heat; stir until melted. Whisk in cocoa powder until smooth, then cool completely.
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Separately, whisk together flour, baking powder, baking soda, and 1/4 teaspoon salt.
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Beat eggs and 2 teaspoons vanilla in a mixing bowl. Slowly beat in the cooled cocoa mixture until blended, then stir in the flour mixture. Beat on medium speed for 2 minutes until batter is smooth.
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Fill cupcake papers 1/2 to 2/3 full. Bake for about 18 minutes, until firm.
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Cool cupcakes in the pan for 10 minutes, then transfer to a rack to cool completely.
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For the frosting, combine 1/2 cup butter, 3 cups confectioners' sugar, malted milk powder, a pinch of salt, and 2 teaspoons vanilla in a large mixing bowl. Beat on low, gradually adding 4 tablespoons milk.
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Adjust frosting consistency with more milk or sugar as needed, then beat for 2 minutes until smooth.
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Spread or pipe frosting onto the cooled cupcakes.