Black and White Malt Shoppe Cupcakes

By efriend

Ingredients

• 1 1/2cups1 1/2 cups granulated sugar
• 1cup1 cup unsweetened cocoa powder
• 1cup1 cup all purpose flour
• 1/2cup1/2 cup cake flour
• 2tablespoons2 tablespoons malted milk powder
• 1 1/2teaspoons1 1/2 teaspoons baking powder
• 1teaspoon1 teaspoon baking soda
• 1/2teaspoon1/2 teaspoon kosher salt
• 1cup1 cup (2 sticks) unsalted butter, softened
• 44 eggs
• 1cup1 cup greek yogurt (buttermilk or sour cream can be substituted in equal measure)
• 2teaspoons2 teaspoons vanilla extract
• 66 egg whites
• 2cups2 cups granulated sugar
• 2cups2 cups (4 sticks) unsalted butter, softened but cool
• 1/2cup1/2 cup malted milk powder
• 2teaspoons2 teaspoons vanilla bean paste (vanilla extract can be substituted in equal measure)
• 4ounces4 ounces semisweet chocolate, chopped
• 1cupabout 1 cup malted milk balls

Details

Servings 30

Preparation

Step 1

Preheat the oven to 350 degrees F and line a cupcake pan with papers.
Place the sugar, cocoa, flours, malted milk powder, baking powder, baking soda, and salt in a large mixing bowl and stir to combine.
Add the soft butter and stir until the mixture resembles damp sand.
Add the eggs, one at a time, and scrape the bottom and sides of the bowl with a silicone spatula.
Stir in the greek yogurt and vanilla extract, scrape the bowl again, and mix on medium speed for about a minute and a half, to aerate the batter and build the cake's structure.
Fill each cupcake liner with ¼ cup of batter and bake for 15 minutes, or until a tester comes out clean or with a few moist crumbs. Cool completely before frosting.
Make the Black & White Malt Frosting:
Melt the chocolate over a double boiler or in the microwave. Set aside.
Place the egg whites and sugar in a large metal or glass mixing bowl and whisk to combine.
Place the bowl over a pot of simmering water, and cook (whisking occasionally) until the sugar is dissolved (it should no longer feel gritty when rubbed between the thumb and forefinger).
Remove the bowl from the heat, and whip on high speed until stiff peaks form and there is NO HINT of warmth on the bowl.
Add the butter, a tablespoon at a time, while continuing to whip.
Stir in the malted milk powder and vanilla.
Divide the buttercream equally in half and fold the melted chocolate into one of the portions.
Place the two kinds of buttercream into a pastry bag and pipe onto the cupcakes. Garnish with malted milk balls.