Birthday week treat #4: Chocolate malt cupcakes

On my actual birthday, I thought it was only fitting to post a cupcake on the blog.  A cake would've been acceptable, too, but I figured I could share cupcakes, and a cake would be difficult to lug around and give out to people.  I had been debating between two cupcakes, but this one ultimately won out.

The cute "Happy Birthday" plaque is from my birthday cake
at work yesterday.

I had actually wanted to make these a while ago, but couldn't find malted milk powder in the stores.  So I went online, found it at King Arthur Flour, and ordered it.  Then, it sat in my cabinet until I got around to using it.  In all honesty, whenever I wanted to make these cupcakes, I had the malted milk powder but didn't have any sour cream.  I went back to Target for ingredients for the peanut butter monster cookies and remembered to pick up some sour cream, so I was finally able to make them!

I decided to make 1/3 of this recipe because I have been baking a ton this week and don't really have anywhere to bring it/anyone to give it to, and I can't be eating ALL of the Rice Krispie treats and giant peanut butter monster cookies AND the cupcakes that I've been baking.  I would have halved the recipe, except I didn't feel like having to half an egg....easy solution was to use one egg and just make 1/3 of the recipe.  The original recipe said that it made 30 cupcakes, but I got 13 from the third of the recipe.  For the icing, I just halved it (there was plenty extra!).

** I have to admit -- I didn't love the cupcake part.  But the icing, DELISH!  Next time I think I'd just make a dark chocolate cupcake and top in with the malted buttercream. **

Chocolate Malt Cupcakes

Ingredients (those listed below are the original measurements, which make 30 cupcakes):

For the cupcakes:

2 1/4 cups all-purpose flour
3/4 cup unsweetened dutch-process cocoa powder
1/2 cup granulated sugar
3/4 cup packed brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup whole milk
1 1/2 cups malted milk powder
1 cup vegetable oil
3 large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon vanilla extract

For the buttercream:

1 cup unsalted butter, at room temperature
1 cup vegetable shortening, at room temperature
1/2 cup malted milk powder
4 tablespoons unsweetened dutch-process cocoa powder
5 cups confectioner sugar, sifted

Chocolate Covered Malt Balls to garnish (the original blog showed them with mini straws, which are adorable, and I planned to skip them (I even had them at home from L's 30th birthday party last year and the Minnie Oreo pops), but then I couldn't resist them....they're too cute!)

Directions:

Preheat oven to 350 degrees.
Line standard muffin tins 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 (or just use a whisk and some upper arm strength - which I did).
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.

Divide batter evenly among lined cups, filling each halfway.
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 18-20 minutes.

While cupcakes are cooling, prepare frosting.
In a large mixer bowl, whip the butter and shorting for several minutes until very light and fluffy.
Sprinkle in malted milk powder and cocoa powder.
Whip for 1 minute.
Slowly add the powdered sugar a few spoonful at a time, letting it incorporate until the frosting becomes thick and stiff.

Fill bag with the frosting and pipe large swirls on top of cupcakes. I liked the way mine looked piled high.
Top with candies and straws, if using.
Enjoy!