Yesterday I decided I wanted to make something quick and easy so I settled for cupcakes from Cake Days.As you can see in the picture the cupcakes I made look sort of like the malted chocolate cupcakes from the book but I actually just made another recipe for chocolate cupcakes with a chocolate frosting from the book and decorated it so that they would look like the malted chocolate cupcakes.The main reason I didn't just make the malted chocolate cupcakes was because the frosting called for milk powder which I wasn't totally sure about.I don't recall ever seeing milk powder in my supermarket and I'm not sure exactly what it is(I would be thankful for any comments telling me what it is).I found the recipes very easy to make up.The recipe states that you should get about 12-16 cupcakes from this recipe but I was using smaller cupcakes cakes and therefore I got more like 30 ;)I did however have one or two slight problems with this recipe.The first was that when I took the cupcakes out of the oven they had risen nicely and had nice tops.However after one or two minutes cooling a dip formed in the middle of a good few of the cupcakes.I have absoulutely no idea why this happened as I have made many cupcake recipes before and this has never happened( once again I would be greatful for and comments suggesting what may have went wrong here!).My second problem was that I found that the 50ml of milk used to loosen the frosting wasn't enough so I added a good bit more I would say nearly double,to get an easy to spread consistancy.I thought these cupcakes tasted lovely as did everyone else who had one and I think the decoration of the malteasers was a nice touch.
Chocolate Cupcakes With Chocolate Frosting And Malteasers
80g(3oz) unsalted butter,softened
200g(7oz) plain flour
40(1 1/2oz) cocoa powder
1 tbsp baking powder
1/4 tsp salt
240ml(8 1/2 fl oz) whole milk
2 large eggs
400g(14oz) icing sugar
100g(3 1/2 oz) cocoa powder
160g(5 1/2oz) unsalted butter,softened
50ml(1 3/4 fl oz) whole milk
1.Preheat the oven to 190C(375F),Gas mark 5,and line a muffin tin with cases.
2.Using a hand held electric whisk or a freestanding mixer fitted with the paddle attachment,beat together the butter,sugar,flour,cocoa powder,baking powder and salt on a low speed until all the ingredients are well incorporated and resemble fine breadcrumbs.
3.Pour the milk into a jug,add the eggs and whisk together.Pour three quarters of this mixture into the dry ingredients and beat on low speed to combine.Raise the speed to medium and continue to mix until smooth and thick,scraping down the sides of the bowl every now and then.Pour in the remaining milk mixture and keep mixing on a medium speed until all the ingredients have come together and the batter is smooth once again.
4.Spoon the batter into the cases,so that each case is about two thirds full.Put in the oven to bake for 18-20 minutes or until well risen and spring to the touch.Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely before frosting.
5.To make the chocolate frosting,whisk the icing sugar with the cocoa powder and butter on a low speed in a freestanding mixer or using an electric whisk,until the mixture is sandy in consistency.Pour in the milk,still mixing on a low speed,then increase the speed to high and whisk the frosting until soft and fluffy.
6.Once the cupcakes are cool,add the frosting,smoothing and swirling with a palette knife,then decorate with the malteasers.