another birthday down. hooray! i made these cupcakes on monday for my oldest brother and they were a huge hit. new family fave. when i first saw the recipe on Sweetapolita (she’s like my baking idol!), i couldn’t wait for the perfect opportunity to try them. first of all, chocolate malt is amazing alone… add marshmallow to the mix and it only gets better. we’re talking insane people. these cupcakes are truly special.
i made a few alterations to the original recipe with incredible results. for the marshmallow filling, i just used a jar of fluff along with the butter and sugar. in the original recipe, she uses toasted whole marshmallows which sounds totally amazing. i was in a hurry and had to whip these up fast. another time saving trick… i did not carve out little holes for the filling. I just pushed the tip of a pastry bag down the top and squeezed the filling. it worked like a charm with the perfect amount of filling. and one more thing. i can’t stress enough about using the best quality chocolate. i prefer Valrhona, Scharffen Berger or Droste cocoa. it makes all the difference.
adapted from sweetapolita
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup dark cocoa powder (I like Valrhona, Scharfen Berger or Droste)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup hot water
1/2 cup strong black coffee (can be hot)
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
Preheat oven to 350 F. Line muffin/cupcake tin with paper or foil cupcake liners. In bowl of electric mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splash guard that comes with mixer) and pour into prepared cupcake pan until 2/3 full (or just less). Batter will be liquidy.
Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over bake. Cool on wire racks in pans for 5 minutes then gently turn cupcakes onto racks until completely cool.
Malted Belgian Chocolate Frosting
Frosting for ~18 cupcakes
1/2 lb butter (2 sticks or 1 cup) at room temperature
1 cup confectioners’ or powdered sugar
1 1/2 teaspoons pure vanilla extract
1/3 cup malt powder or (ovaltine powder)
4 oz Callebaut bittersweet chocolate, chopped and melted (i used Scharffen Berger)
1/4 cup whipping (35% fat) cream
In a bowl of stand mixer fitted with paddle attachment, combine the sugar and butter and beat on low speed for about 1 minute. Add vanilla and malt and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes). Add cream and beat on med-high speed for another minute. Best used right away, but once piped, keeps well at room temperature. *Note: Frosting will become a slightly richer brown tone a short while after making. If you are using a malt powder or ovaltine that is not brown in color, you can add an extra 3 oz, or so, of melted chocolate.
1/2 cup confectioners’ sugar
1/4 lb butter (1 stick, or 1/2 cup) at room temperature
1/2 teaspoon pure vanilla extract
7 oz jar of Kraft Jet-Puffed Marshmallow Cream (or Marshmallow Fluff)
pinch of salt
Combine butter and sugar in electric mixer fitted with paddle attachment, on low until blended (about 1 minute). Add vanilla and mix on high for about 3 minutes. Add marshmallow cream and salt, and mix on lowest setting for about 1 minute until fluffy.
Once cupcakes are cool, fill pastry bag with the filling and using plain round tip, push the tip slightly down the center of the cupcake and pipe the filling just until it starts to come out the top.
Fill another pastry bag fitted with large tip, pipe the chocolate frosting on top in a swirl pattern. top with malt balls and chocolate sprinkles. enjoy!