Recipe for Tuesday, June 28th, 2011:
Chocolate Cupcakes with Chocolate Malt Frosting
Recipe via Love & Olive Oil
Prep time: unknown
Bake time: 18-20 minutes
Serves: 12 cupcakes
Ingredients [Chocolate Cupcakes]:
- 1 cup coconut milk
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1 cup all-purpose flour
- 2 tablespoons almond meal
- 1/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Ingredients [Chocolate Malt Frosting]:
- 1/2 cup butter or margarine, room temperature
- 3 tablespoons cocoa powder
- 3-4 cups confectioners’ sugar
- 1/4 cup milk or soymilk
- 1/4 cup malted milk powder
- 1/2 teaspoon vanilla extract
(A conversion table can be found here.)
Preheat oven to 350 degrees F. Line muffin pan with paper liners.
Whisk together the coconut milk, sugar, oil, and vanilla extract until incorporated. In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt. Make a well in the center of dry ingredients and pour in coconut milk mixture. Stir until just smooth (do not overmix).
Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). For mini cupcakes, fill each with 1 tablespoon batter. Bake 18-20 minutes (or 10-12 for minis), or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Make frosting: In a small bowl, combine milk and malted milk powder and mix until combined. Set aside. In the bowl of a stand mixer, cream butter until smooth and fluffy, 2-3 minutes. Add cocoa powder and 1 cup powdered sugar and beat until combined. Mix in vanilla and malted milk mixture. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar/cream to achieve the proper consistency). Continue beating until light and fluffy, about 3-5 minutes.
Spread or pipe frosting onto cooled cupcakes.