double chocolate malt shop cupcakes with cherry vanilla buttercream 6505

Author of this recipe: Kareem Bays

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Indulge in rich Double Chocolate Malt Shop Cupcakes with Cherry Vanilla Buttercream - perfect for chocolate lovers! #Cupcakes #ChocolateMalt #ButtercreamTopping

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Ingredients

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Steps

  1. ### Double Chocolate Malt Shop Cupcakes with Cherry Vanilla Buttercream Recipe
  2. #### Ingredients:
  3. - **For the Cupcakes:**
  4. - 1 cup (2 sticks) unsalted butter, softened
  5. - 1 3/4 cups granulated sugar
  6. - 5 large eggs
  7. - 2 teaspoons vanilla extract
  8. - 2 1/2 cups all-purpose flour
  9. - 3/4 cup cocoa powder
  10. - 2 teaspoons baking powder
  11. - 1 teaspoon salt
  12. - 1 cup buttermilk, at room temperature
  13. - 3/4 cup malt milk drink (like Ovaltine), dissolved in 1/2 cup hot water
  14. - **For the Buttercream:**
  15. - 2 cups granulated sugar
  16. - 1 cup unsalted butter, softened
  17. - 3 tablespoons light corn syrup
  18. - 2 teaspoons pure vanilla extract
  19. - 1 tablespoon red food coloring
  20. - A few drops of cherry flavoring
  21. - **For Assembly and Garnish:**
  22. - Maraschino cherries, halved for topping the cupcakes
  23. - Optional: White chocolate shavings or curls for decoration
  24. #### Detailed Steps:
  25. 1. **Preheat Oven:** Start by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  26. 2. **Prepare Buttercream Base:** In the bowl of an electric mixer, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract. Set aside to keep cool while you make the cupcakes.
  27. 3. **Mix Cupcake Batter:**
  28. - In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  29. - In another bowl, combine the buttermilk and malt milk mixture (make sure it’s fully dissolved).
  30. - Add the wet ingredients to the dry ingredients, alternating with the buttermilk mixture. Start and end with the dry ingredients for a smooth batter.
  31. 4. **Bake Cupcakes:**
  32. - Pour the batter into the prepared cupcake liners, filling about 2/3 full.
  33. - Bake in preheated oven for 18-20 minutes or until a toothpick inserted comes out clean.
  34. 5. **Prepare Buttercream Frosting:**
  35. - In a large mixing bowl, combine the sugar and butter using an electric mixer on medium speed.
  36. - Gradually add in corn syrup and vanilla extract, continuing to mix at medium-high speed for about 3-4 minutes until light and fluffy.
  37. - Add red food coloring and cherry flavoring; mix until well combined.
  38. 6. **Frost the Cupcakes:**
  39. - Allow cupcakes to cool completely before frosting.
  40. - Pipe or spoon the cherry vanilla buttercream onto each cupcake, smoothing top with a spatula if desired.
  41. - Top with a halved maraschino cherry and optional white chocolate shavings for a festive look.
  42. 7. **Serve:** Serve these Double Chocolate Malt Shop Cupcakes with Cherry Vanilla Buttercream immediately after frosting. Store any leftovers in the refrigerator for up to 3 days, bringing them back to room temperature before serving.
  43. #### Tips:
  44. - Ensure all ingredients are at the right temperature (room temp) for best results.
  45. - For a richer chocolate flavor, consider using high-quality cocoa powder and chocolate chips.
  46. - The malt milk drink adds depth; use it sparingly if you prefer a less pronounced flavor.
  47. Enjoy your delicious Double Chocolate Malt Shop Cupcakes with Cherry Vanilla Buttercream! Perfect for any occasion or just because.

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Nutrition Information

CaloriesN/A kcal
FatN/A g
CarbohydratesN/A g
ProteinN/A g

Tips and Tricks

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Recipe History

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Allergy Information

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