Milk Chocolate Dream Cakes

By Late2Serenity

Ingredients

• 1 1/3 cups (8 ounces) milk chocolate chips or chunks
• 1/4 cup (2 ounces) water
• 3/4 cup (6 ounces) soft butter
• 3/4 cup (5 1/4 ounces) sugar
• 1/2 cup (2 3/4 ounces) malted milk powder
• 1 1/2 teaspoons baking powder
• 4 large eggs
• 1/2 teaspoon salt
• 3 cups (12 3/4 ounces)Unbleached all-Purpose Flour
• 1 cup (9 ounces) chocolate milk, room temperature
• FROSTING
• 1/2 cup (4 1/2 ounces) chocolate milk
• 1/2 cup (2 3/4 ounces) malted milk powder
• 1 cup (2 sticks, 8 ounces) soft butter
• 2 teaspoons vanilla extract
• 2 cups (8 ounces) confectioner's sugar, sifted

Details

Servings 2
Adapted from kingarthurflour.com

Preparation

Step 1

Preheat the oven to 350F. Line the wells of two muffin tins with cupcake papers, and grease the papers.

1) To make the cupcakes: Gently heat the milk chocolate and water, whisking till the mixture thickens.

2) Beat the butter, sugar, malted milk powder and baking powder, then add the eggs one at a time, beating for 3 to 4 minutes, until the mixture is fluffy.

3) Mix in the melted chocolate/water.

4) Stir in the flour alternately with the chocolate milk.

5) Bake the cupcakes for 18 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.

6) Remove from the oven and cool completely before frosting.

7) To make the frosting: Warm the chocolate milk gently, and whisk in the malted milk powder; set aside to cool to room temperature.

8) Beat the butter and vanilla until fluffy, then beat in the sifted confectioner's sugar alternately with the milk mixture. Beat for several minutes, until very fluffy.

9) Swirl atop cooled cupcakes.