Chocolate Malted Ovaltine Cupcakes


For the Cupcakes
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
3/4 cup Chocolate Malt Ovaltine
1 cup sugar
1/2 cup canola oil
1/2 cup sour cream
1/2 cup milk
2 large eggs
2 teaspoons vanilla extract
For the Frosting
6 tablespoons unsalted butter, room temperature
1/2 cup cocoa
1/3 cup milk
2 teaspoons vanilla extract
1/2 cup Chocolate Malt Ovaltine
2 1/2 cups confectioners' sugar


For the Cupcakes: Preheat the oven to 350 degrees F. Lightly grease or line a 12-cupcake baking pan. Set aside.
In a medium mixing bowl, add the flour, baking powder, baking soda, salt, cocoa powder, Ovaltine and sugar. Mix well to incorporate. Add the oil, sour cream, milk, eggs and vanilla extract and whisk to incorporate.
Divide the cupcake batter among the cups of the prepared cupcake tin. Place in the oven and bake for about 15 minutes or until they are firm to the touch. Remove from the oven and let cool.
For the Frosting: In the bowl of a kitchen mixer, such as a KitchenAid fitted with a whisk attachment, add the butter, cocoa, milk, vanilla extract and Ovaltine. Beat on high to incorporate. Turn the mixer to low and slowly add the confectioners’ sugar. Increase the speed to medium-high and beat for 1 minute until light and fluffy.
Frost the cupcakes once the cakes have cooled completely. Once frosted, store the cupcakes in the refrigerator.


Rich chocolate malted Ovaltine cupcakes for the kid in you.


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Sunday, October 14, 2018 - 3:59pm


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