Double Chocolate Malt Shop Cupcakes with Cherry-Vanilla Buttercream

By carvalhohm

Ingredients

• Cupcakes:
• 1-1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/3 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup milk
• 2/3 cup malted milk powder (such as Carnation)
• 1/2 teaspoon espresso powder
• 2/3 cup canola oil
• 2 large eggs
• 2/3 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup miniature chocolate chips
• Cherry-Vanilla Buttercream:
• 4-1/2 cups confectioners' sugar
• 1-1/2 cups (3 sticks) unsalted butter, softened
• 1 tablespoon vanilla extract
• 3 tablespoons heavy cream
• 2/3 cup tart cherry preserves
• Malted milk balls or maraschino cherries, for garnish

Details

Servings 20
Adapted from recipe.com

Preparation

Step 1

1 Heat oven to 350 degrees. Line two 12-cup cupcake pans with 20 paper liners.

2 _*Cupcakes:*_ Whisk together flour, cocoa powder, sugar, baking soda, baking powder and salt until blended.
3 Beat milk, malted milk powder and espresso powder on medium speed. Add canola oil and eggs; beat until blended.

4 On low speed, add flour mixture to milk mixture; beat until smooth. Add sour cream and vanilla and beat until combined. Stir in miniature chips.

5 Divide batter among prepared muffin cups, filling halfway. Bake at 350 degrees for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in pan on wire rack for 2 minutes. Remove cupcakes to rack; cool completely.

6 _*Buttercream:*_ Beat confectioners' sugar and butter on medium-low speed until well-blended. Add vanilla and heavy cream; beat for 2 minutes, until light and fluffy. Beat in cherry preserves until well-incorporated.

7 When cool, frost the cupcakes with a knife or offset spatula. Garnish the top of each cupcake with a malted milk ball or cherry and serve.