Double Chocolate Malt Shop Cupcakes with Cherry-Vanilla Buttercream

Name: Double Chocolate Malt Shop Cupcakes with Cherry-Vanilla Buttercream
Prep time: 42 min
Cook time: 42 min
Total time: 42 min
Yield: 18
Cuisine: American
Ingredients: 1 teaspoon baking powder; 1 teaspoon baking soda; 158 milliliters canola oil; 158 milliliters tart cherry preserves; 118 milliliters miniature chocolate chips; 1 liters confectioners sugar; 2 larges eggs; 1 teaspoons espresso powder; 355 milliliters all-purpose flour; 158 milliliters malted milk powder (recommended: Carnation brand); 1 ball Malted milk or maraschino cherries, for garnish; 1 teaspoons salt; 158 milliliters sour cream; 79 milliliters sugar; 355 milliliters unsalted butter, softened; 118 milliliters unsweetened cocoa powder; 1 Tbsp vanilla extract; 1 teaspoon vanilla extract; 3 Tbsps whipping cream; 158 milliliters whole milk

Double Chocolate Malt Shop Cupcakes with Cherry-Vanilla Buttercream might be a good recipe to expand your dessert collection. One serving contains 504 calories, 4g of protein, and 29g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 18. If you have baking powder, cream, butter, and a few other ingredients on hand, you can make it. 11 person found this recipe to be scrumptious and satisfying. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes about 42 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Line 2 regular 12-cup cupcake tins with paper liners.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt.

Ingredients you will need

Baking Soda

Cocoa Powder

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Whisk until well blended.

Equipment you will use

Whisk

In a medium bowl, whisk together the milk, malted milk powder, and espresso powder.

Ingredients you will need

Malted Milk Powder

Instant Espresso

Milk

Equipment you will use

Whisk

Bowl

Add the canola oil and eggs; whisk to blend.

Ingredients you will need

Canola Oil

Egg

Equipment you will use

Whisk

Add the milk mixture to the flour mixture and beat until smooth.

Ingredients you will need

All Purpose Flour

Milk

Add the sour cream and vanilla and beat until well combined. Stir in the miniature chocolate chips.

Ingredients you will need

Mini Chocolate Chips

Sour Cream

Vanilla

Divide the batter among the prepared cupcake tins, filling only halfway full.

Ingredients you will need

Cupcakes

Bake the cupcakes for 15 to 17 minutes, until they spring back when touched and a toothpick inserted into the center emerges clean.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

While the cupcakes bake, prepare the buttercream. In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar and the butter on medium-low speed until well blended.

Ingredients you will need

Cupcakes

Butter

Cream

Sugar

Equipment you will use

Hand Mixer

Oven

Bowl

Add the vanilla and whipping cream and beat on medium speed for 2 minutes, until light, spreadable and fluffy. Beat in the cherry preserves until well incorporated.

Ingredients you will need

Cherry Preserves

Whipping Cream

Vanilla

When the cupcakes have finished baking, let sit in the pans for 2 minutes and then transfer the cupcakes to wire racks to cool for 10 minutes more.

Ingredients you will need

Cupcakes

While the cupcakes cool, transfer the buttercream to a pastry bag fitted with a large star tip. Alternatively, you can frost the cupcakes with a knife or offset spatula. When the cupcakes have cooled, pipe the buttercream in decorative swirls on top of the cupcake (or swirl with a spatula).

Ingredients you will need

Cupcakes

Equipment you will use

Offset Spatula