Chocolate Malt Cupcake with buttercream frosting (Ovaltine cupcakes)

Hello everyone, today I am sharing my current favorite cupcake recipe. It is the most delicious and moist chocolate malt cupcake frosted with chocolate malt buttercream. The original recipe is by CupcakeJemma, which is also amazing, but I have added my personal touch to make it more like me if that is even possible :)

I have included a couple of suggestions and a measurement conversion to US cups (240 ml) to help you out. Please keep in mind that the measurement in volume is an approximation since I am using measurement in weight to keep it more precise. Just use whichever you feel more comfortable with, you will end up with a great result either way, believe me, I tested it.

For more, please make sure to check out my blog https://natygsalles.wixsite.com/chillingpumpkins/post/chocolate-malt-cupcake

I hope you guys like it!

For the cupcake:
• 5g (2 tsp) cocoa powder - I am using here the dutch pressed
• 30g (¼ c) malted drink powder - I am using Ovaltine
• 95g (⅔ c + 2 tbsp) plain flour - properly measured; by fluffing out the flour prior to scooping it out
• 125g white sugar (½ c + 1 tbsp )
• ¼ tsp baking soda
• 1 ½ tsp baking powder
• Pinch of salt
• 115g (½ c) unsalted butter, softened
• 20g oil (1 ½ tbsp) - you can leave out the oil and use 135g butter instead of 115g
• 2 large/medium free-range eggs, room temperature - EU size*
• ¼ tsp vanilla extract
• 3 tbsp (45 ml) buttermilk (large eggs),
or 4 tbsp (60 ml) (medium eggs) - you can use whole milk if you prefer, I tried it and it works just fine

Preheat the oven to 170°C (fan)/ 375°F. Be careful not to overbeat the batter. Remember to have all the ingredients, for the batter and frosting, at room temperature. Bake for 20-22 min.

For the chocolate malt buttercream:
• 115g (½ c) unsalted butter, softened
• 115g (4 oz) cream cheese, room temperature
• Pinch of salt
• ¼ Vanilla extract
• 87g (¾ c) powdered sugar, sifted - you can add more sugar if you prefer a sweeter frosting
• 70g (½ c) Ovaltine - or any other malted drink powder
• 2 tbsp (15g) cocoa powder
Milk, if necessary (in case the frosting is too stiff - I didn’t need it)

Beat the cream cheese and butter together until light and fluffy. I like to add in the chocolate and Ovaltine first, mix in, and then add the sugar in two parts, mixing well in between each addition. Be sure to scrape down the sides of the bowl whenever needed. If you think your frosting is too soft and runny, or if you prefer it sweeter, you can always add more sugar. Now if your mixture is too stiff, you can add a little bit of milk, or cream, to soften it. In my opinion, buttercream frosting can be a fickle thing, so just go with the flow and feel free to add more or less sugar according to your personal preference, in terms of taste and texture. When burrowing out the center of your cupcakes, make sure to not hit the bottom, just go halfway through. Do not attempt to frost your cupcakes while they are still warm otherwise it will melt down the frosting, just wait until they are completely cool to do it.

*EU Egg size: 73g – 63g (Large), 63g – 53g (Medium) - please note that egg size varies from country to country, and depending on the recipe and on the number of eggs it will affect the final result.

Enjoy!

---------------------------------------------------------------------------------------------------------------------------------------------------------------
✰ Music:
Over You - Atch https://soundcloud.com/atch-music
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream: http://bit.ly/_over-you
Music promoted by Audio Library https://youtu.be/rlBuOflkHSk

✰ IG: @chillingpumpkins

#cupcakes #maltcupcakes #baking #chocolate

Видео Chocolate Malt Cupcake with buttercream frosting (Ovaltine cupcakes) канала Natalia's Workroom