Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Double Chocolate Malt Shop Cupcakes W Cherry-Vanilla Buttercream Recipe
    Lost? Site Map

    Double Chocolate Malt Shop Cupcakes W Cherry-Vanilla Buttercream

    Double Chocolate Malt Shop Cupcakes W Cherry-Vanilla Buttercream. Photo by Muffin Goddess

    1/1 Photo of Double Chocolate Malt Shop Cupcakes W Cherry-Vanilla Buttercream

    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    25 mins

    17 mins

    krazynthekitchen's Note:

    Saw this on the a show for the Foodnetwork. It won, so I wanted to post this here. I have not made this yet. I wil be making them for my coworkers for Valentine's Day.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For Cupcakes

    For buttercream Icing

    Directions:

    1. 1
      Preheat oven to 350 degrees. line 2 regular 12- cuo tins with paper liners.
    2. 2
      In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk until well blended.
    3. 3
      In a medium bowl, whisk together the milk, malted milk powder, and espresso powder. Add the canola oil and eggs; whisk to blend. Add the milk mixture to the flour mixature and beat until smooth. Add the sour cream and vanilla and beat until combined. Stir in the minature chocolate chips.
    4. 4
      Divide the batter among the prepared cupcake tins, filling only halfway full. Bake the cupcakes for 15 to 17 minutes, until they spring back when touched and a toothpick inserted into the center emerges clean.
    5. 5
      While the cupcakes bake, prepare the buttercream. In the bowl of an electris mixer fitted with the paddle attachment, mix together the sugar and the butter on medium-low speed until well blended. 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.
    6. 6
      When the cupcakes have finished baking, let sit in the pans for 2 minutes and then transfer the cupcakes to the wire racks to cool for 10 minutes more.
    7. 7
      While the cupcakes cool, transfer the buttercream to a patry bag fitted with a large star tip. Alternatively, you can frost the cupcakes with a knife or offset spatula. When th ecupcakes have cooled, pipe the buttercream on decorativve swirls on top of the cupcake ( or swirl with a spatula ). Garnish on top of each cupcake with a malted milk ball or cherry and serve.

    Ratings & Reviews:

    • on April 16, 2013

      55

      Fabulous cupcakes! I almost passed these by for a recipe with a shorter ingredient list, but I'm glad I didn't. The cake part wasn't super-sweet, but it didn't need to be with the frosting. The cherry vanilla buttercream was lovely in both taste and texture, and piped perfectly. Not only were these delicious, they were pretty too. I liked that I didn't need my mixer for the cake batter, so I was able to make the buttercream without having to wash my mixing bowl first. My only complaint was that I ran out of the buttercream with 3 cupcakes to go, so I dug out some canned cherry frosting that I had (a terrible substitute, but all I had). In the future, I would probably make a 1.5 batch of the buttercream and just pipe a thicker frosting layer across the board. A definite winner in my book, thanks for posting! Made for PAC Spring 2013

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 24, 2009

      55

      I probably received more compliments on these than on anything I have ever taken to work. People were just amazed. I took more than twice as many as I needed to take, and there wasn't a cupcake left.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 09, 2013

      45

      This was a very good recipe. I added 2/3 cup of sugar per the other reviews and 2/3 cup of malted milk powder. The cupcakes had a great flavor and were just sweet enough. I also increased the recipe for the icing and found I had way too much. I guess this is all in a personal preference on how much icing you like on your cupcakes. If you are piping it on so it stacks up, you will need more. The recipe, as is, is perfect for regular icing. I did add a little more cherry preserves as I wanted more cherry flavor. Also, the icing is very sweet so a less sweet cupcake is perfect. I sprinkled the top with red crystals and topped with a malted milk ball.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Double Chocolate Malt Shop Cupcakes W Cherry-Vanilla Buttercream

    Serving Size: 1 (126 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 514.2
     
    Calories from Fat 259
    50%
    Total Fat 28.8 g
    44%
    Saturated Fat 13.3 g
    66%
    Cholesterol 70.1 mg
    23%
    Sodium 206.6 mg
    8%
    Total Carbohydrate 63.1 g
    21%
    Dietary Fiber 1.6 g
    6%
    Sugars 48.3 g
    193%
    Protein 4.0 g
    8%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites