Chocolate Egg Cream Cupcakes

Name: Chocolate Egg Cream Cupcakes
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: American
Ingredients: 0 teaspoons baking powder; 0 teaspoons baking soda; 59 milliliters chocolate syrup; 473 milliliters confectioners sugar; 1 large egg; 158 milliliters all-purpose flour; 79 milliliters granulated sugar; 2 Tbsps malted milk powder; 28 grams milk chocolate, chopped; 6 servings Small pretzel rods, for topping; 0 teaspoons salt; 2 pinches salt; 6 Tbsps unsalted butter, cut into pieces, at room temperature; 59 milliliters unsweetened cocoa powder; 2 Tbsps unsweetened cocoa powder; 1 teaspoons vanilla extract; 59 milliliters vegetable oil; 59 milliliters whole milk; 2 Tbsps whole milk

You can never have too many dessert recipes, so give Chocolate Egg Cream Cupcakes a try. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains around 5g of protein, 24g of fat, and a total of 532 calories. A mixture of baking powder, vegetable oil, egg, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

Make the cupcakes: Preheat the oven to 350 degrees F. Line a 6-cup muffin pan with paper liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Tray

Oven

Whisk the cocoa powder with 1/3 cup hot water in a bowl.

Ingredients you will need

Cocoa Powder

Water

Equipment you will use

Whisk

Bowl

Whisk in the chocolate syrup until smooth; let cool slightly. In a large bowl, whisk the flour, granulated sugar, baking soda, baking powder and salt.

Ingredients you will need

Granulated Sugar

Chocolate Syrup

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Whisk the vegetable oil, egg, milk and vanilla into the cocoa mixture until smooth, then fold into the flour mixture until just combined. Divide among the muffin cups.

Ingredients you will need

Vegetable Oil

Vanilla

Cocoa Powder

All Purpose Flour

Milk

Egg

Equipment you will use

Muffin Liners

Whisk

Bake until a toothpick comes out clean, 18 to 20 minutes.

Equipment you will use

Toothpicks

Oven

Let cool 10 minutes in the pan, then remove to a rack to cool completely.

Equipment you will use

Frying Pan

Put the chocolate in a microwave-safe bowl; microwave on 70 percent power in 30-second intervals, stirring, until melted.

Ingredients you will need

Chocolate

Equipment you will use

Microwave

Bowl

Let cool slightly. Beat the butter, vanilla and confectioners' sugar with a mixer on medium-high speed until fluffy.

Ingredients you will need

Powdered Sugar

Vanilla

Butter

Equipment you will use

Blender

Add 3 tablespoons milk; beat until smooth, 3 minutes.

Ingredients you will need

Milk

Remove half of the frosting to a separate bowl; add the cocoa powder, melted chocolate and a pinch of salt and beat until fluffy, 2 minutes.

Ingredients you will need

Cocoa Powder

Chocolate

Frosting

Salt

Equipment you will use

Bowl

Mix the remaining 1 tablespoon milk and the malted milk powder in a cup, then add to the plain frosting; add a pinch of salt and beat until fluffy, about 2 minutes. If the frosting is too soft, cover and chill until it is firm enough to pipe.

Ingredients you will need

Malted Milk Powder

Frosting

Milk

Salt

Frost the cupcakes (see below) and top with pretzel rods.

Ingredients you will need

Pretzel Rods

Cupcakes

Put the 2 frostings in separate pastry bags (or zip-top bags). Snip off the tips. Position side by side in another pastry bag fitted with a large star tip.

Equipment you will use

Pastry Bag