This was Valentine’s dessert. As soon as I found this recipe, I knew they would be perfect for Valentine’s Day. There is something about the idea of a malt shop romance that just seems….well, romantic to me.
I picture teenagers from the 50’s, girls in poodle skirts and guys in jeans and white t-shirts, slurping down a single chocolate malt with two straws at a soda fountain shop in the heart of their little town. Has anyone ever had a malt shop romance or does this only happen in the movies?
Anyway, these were fun cupcakes to make and eat. They also looked very Valentine-y, what could be better for the three men/boys in my life.
These would also be adorable topped with a red maraschino cherry…next time, next time.
Sift together flour, cocoa powder, sugar, baking soda, baking powder and salt.. Whisk to combine.
In another bowl, whisk together milk, malted milk powder and espresso powder. Add the canola oil and eggs; whisk to blend. Add the milk mixture to the flour mixture and stir with a wooden spoon until smooth. Add the sour cream and vanilla and mix until well combined. Stir in the miniature chocolate chips.
Preheat oven to 350 degrees. Line 2 regular 12-cup cupcake tins with paper liners. Divide the batter among the tins, filling only halfway full. Bake the cupcakes for 15 to 17 minutes, until they spring back when touched and a toothpick inserted into the center emerges clean.
While the cupcakes bake, prepare the frosting. In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar and the butter on medium-low speed until well blended. Add the vanilla and the whipping cream and beat on medium speed for 2 minutes, until light, spreadable and fluffy. Beat in the cherry preserves until well incorporated.
When the cupcakes have finished baking, let sit for 2 minutes in the pans and transfer to wire racks to cool completely.
While the cupcakes cool, transfer the frosting to a pastry bag fitted with a large star tip. Alternatively. you can frost the cupcakes with a knife or offset spatula. When the cupcakes have cooled, pipe the frosting in decorative swirls on top of the cupcake (or swirl with a spatula). Garnish the top with a malted milk ball or maraschino cherry and serve.
Store any leftovers in the refrigerator for a midnight snack.
Double Chocolate Malt Shop Cupcakes with Cherry-Vanilla Frosting
Adapted from Food Network
Makes 18 cupcakes
For cupcakes:
1-1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/3 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup whole milk
2/3 cup malted milk powder
1/2 teaspoon instant espresso powder
2/3 cup canola oil
2 large eggs
2/3 cup sour cream
1 teaspoon vanilla
1/2 cup miniature chocolate chips
For frosting:
4-1/2 cups confectioners’ sugar
1-1/2 cups unsalted butter, room temperature
1 Tablespoon vanilla extract
3 Tablespoons heavy whipping cream
2/3 cup cherry preserves (tart or sweet)
Malted milk balls or maraschino cherries for garnish
Sift together flour, cocoa powder, sugar, baking soda, baking powder and salt.. Whisk to combine.
In another bowl, whisk together milk, malted milk powder and espresso powder. Add the canola oil and eggs; whisk to blend. Add the milk mixture to the flour mixture and stir with a wooden spoon until smooth. Add the sour cream and vanilla and mix until well combined. Stir in the miniature chocolate chips.
Preheat oven to 350 degrees. Line 2 regular 12-cup cupcake tins with paper liners. Divide the batter among the tins, filling only halfway full. Bake the cupcakes for 15 to 17 minutes, until they spring back when touched and a toothpick inserted into the center emerges clean.
While the cupcakes bake, prepare the frosting. In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar and the butter on medium-low speed until well blended. Add the vanilla and the whipping cream and beat on medium speed for 2 minutes, until light, spreadable and fluffy. Beat in the cherry preserves until well incorporated.
When the cupcakes have finished baking, let sit for 2 minutes in the pans and transfer to wire racks to cool completely.
While the cupcakes cool, transfer the frosting to a pastry bag fitted with a large star tip. Alternatively. you can frost the cupcakes with a knife or offset spatula. When the cupcakes have cooled, pipe the frosting in decorative swirls on top of the cupcake (or swirl with a spatula). Garnish the top with a malted milk ball or maraschino cherry and serve.
Store any leftovers in the refrigerator for a midnight snack.
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