I am not a fan of whoppers candy, but when I say these cupcakes on Meet Me in the Kitchen, they looked so good I had to try them. Now, Mare at Meet Me in the Kitchen actually got the recipe from Culinary Concoctions by Peabody. I must tell you that I wasn’t thrilled with how this cupcake turned out. It was just ok. The flavor of the cake was odd for me, I’m guessing because of the malt powder. Now, I absolutely ate these cupcakes, don’t get me wrong, but I wasn’t jumping for joy. The texture of the cupcake was also more brownie like than cake like. I did however absolutely LOVE the Whipped Cream frosting. I couldn’t tell at all that there was malt powder in it. It was a totally delicious chocolate whipped cream frosting. I will absolutely make this frosting again, but just put it on another cupcake or cake.
Chocolate Malted Cupcakes
1 2/3 cup all-purpose flour
2 tsp baking powder
1 tsp salt
2/3 cup unsweetened cocoa powder
¾ cup malted milk powder
½ cup unsalted butter, room temperature
1 ½ cups sugar
1 ½ cups whole milk
1 tsp vanilla extra
Preheat oven to 325F
Mix flour, baking powder, salt, malt powder, and cocoa together and set aside.
Cream the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Alternately add flour mixture and milk. Add vanilla a beat well.
Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 22- 25(15 minutes for mini) minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
Chocolate Malted Milk Whipped Cream Frosting
1 cup heavy whipping cream
1 cup powdered sugar
4 TBSP malted milk powder
2 TBSP unsweetened cocoa powder
In a large bowl, whip the cream until it forms soft peaks. Add sugar, malt powder, and cocoa powder. Beat until stiff.
Frost cooled cupcakes with whipped cream frosting. Top with crushed Whopper(malted milk balls) pieces. (I used vanilla whoppers from Easter on top of mine)