CUPCAKES
1 2/3 c All-Purpose Flour 1/2 c Milk
2/3 c Malted Milk Powder, 1/3 c Unsalted Butter — Melted
(Original Flavor) And Cooled
1/2 c Granulated Sugar 2 lg Eggs — At Room Temperature
1/4 c Light Brown Sugar — Firmly 1 ts Vanilla Extract
Packed 2/3 c Semisweet Chocolate Chips,
2 ts Baking Powder Miniature
1/4 ts Salt
TOPPING
1/2 c Heavy Cream, (Whipping) Melted And Cooled
1/3 c Malted Milk Powder, 12 Chocolate-Coated Malted Milk
(Original Flavor) Balls — For Garnish
3/4 c Semisweet Chocolate Chips — (Opt )
1. Preheat oven to 375 F. Lightly butter twelve 3 X 1 1/4-inch muffin
cups.
2. Prepare Cupcakes: In a large bowl, stir together flour, malted milk
powder, sugars, baking powder, and salt. In another bowl, stir
together milk, butter, eggs, and vanilla until blended. Make a well
in center of flour mixture; add milk mixture and stir just to
combine. Stir in chips.
3. Spoon batter into prepared muffin cups; bake for 20 to 25 mins, or
until a cake tester inserted in center comes out clean.
4. Remove muffin tin(s) to a wire rack. Cool for 5 mins before
removing cupcakes from cups; finish cooling on rack.
5. Prepare Topping: In chilled bowl and with chilled beaters, beat
cream and malted milk powder until stiff peaks form. Beat in melted
chocolate. Chill until firm enough to spread.
6. Divide topping among cupcakes and spread to coat tops evenly.
Garnish each with a malted milk ball, if desired.
Makes 12 cupcakes.
Yields
12 servings
