mmm… needs more sugar

I remember when I was little and having a huge glass of cold m 13 ilk with Milo, I’d sneak back to the kitchen and struggle with that giant tin and put another spoonful in and stir-stir-stir my little heart out so that Mum and Dad wouldn’t know… then I’d do it again, and again, and again until that glass of milk would not take another spoonful.

What do you do then?

You add another, and another. Then you put that tin back in the cupboard and go back to watching The Little Mermaid, or Dumbo, or Bambi or whatever Disney movie I was fascinated with at the time.

And then?

You take a huge gulp of this malty masterpeice you have created, and cough and cough and cough – a cloud of milo slowly settling in front of you.

Ahhh memories. ;)

These cupcakes are the epitome of malted chocolate heaven. The awesomeness of the extra-spoonfuls glass of milk without the mess.

The icing is a mousse like cloud that I could not step away from, a dessert in it’s own right. Imagine it with ice-cream. Oh em gee.

Enjoy!

Ingredients – Cake

150ml sunflower oil (or rice bran oil as I prefer)
75ml whole milk
75ml buttermilk
1 large egg
1 1/2 teaspoon vanilla essence
240g plain flour
25g cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
330g caster sugar
150ml boiling water

For the icing

200g dark chocolate chips (min 70%)
240ml double cream
115g malted milk powder
50g full fat cream cheese
35g caster sugar
Maltesers to decorate …and to snack on while you’re waiting for the cakes to cool ;)

Method:

1. Preheat the oven to 190°C
2. Fill a cupcake pan with paper cases
3. Using an electric mixer beat together the oil with the milk and buttermilk, egg and vanilla on low speed until well blended
4. Sift together the flour, baking powder and the salt then stir in the sugar
5. Add a third of the dry ingredients to the oil and milk mixture and beat in slowly until evenly incorporated
6. Beat in a third of the boiling water, followed by another third of of the dry ingredients, mixing together until they are all combined. Scrape down the sides of the bowl after each addition to ensure a smooth cake batter
7. Fill each cupcake case to 2/3 full and bake in the preheated oven for 18-20 mins until springy to the touch
8. Cool in the tin slightly before removing to a wire rack to cool completely
9. To make the icing put the chocolate chips in a heatproof bowl set over a pot of simmering water and allow to melt then remove from the heat to cool a little
10. Meanwhile using the electric mixer whip the cream with the malted milk powder until it forms soft peaks, in a separate bowl beat the cream cheese with the caster sugar until combined then add the cooled chocolate and mix again
11. Carefully fold the whipped cream into the cream cheese mixture adding half the whipped cream at a time.
12. Ice each of the cupcakes using a palette knife and top with a malteser or two

This recipe is from the Hummingbird Bakery Cake Days cookbook.

Tags: chocolate, malt

This entry was posted on January 3, 2012 at 11:00 am and is filed under cupcakes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.