Brooklyn Black-out cupcakes with malted chocolate frosting

Firstly I'd like to apologise for the lack of posts recently. 

I've just started a new job - Hurrah! And have been using my spare time to swot up on all things architecture (sad I know). But I'm hoping as I settle in the baking adventures will become more regular again.

This week I've been hankering for chocolate cupcakes. Last week I ate some truly amazing cupcakes from Peyton and Byrne, they are by far the best I have had since Magnolia Bakery cupcakes in New York. The frosting was a proportionate amount to cake and was just sweet enough without being over bearing, I would definitely recommend their chocolate mousse cupcake!

I know I've made quite a few malt recipes recently, but honestly I don't think I could ever get tired of the malt taste.

The cake recipe is adapted for cupcakes from the Hummingbird Bakery Brooklyn Black Out cake which in its original state is actually a chocolate lovers dream! The chocolate custard filling is really nice and light, and best of all it doesn't use any eggs or butter! 

The buttercream uses standard quantities for a buttercream but I've adapted it to have a malt flavour.

Brooklyn Black-out Cupcakes

Ingredients

100g unsalted butter, at room temperature
260g caster sugar
2 eggs
1/4 teaspoon vanilla extract
45g cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
a pinch of salt
170g plain flour
160 ml whole milk

Method

1. Pre-heat the oven to 170C (300F). Cream together the butter and sugar until light and fluffy.

2. Add the eggs one at a time, making sure it is mixed thoroughly.

3. Add the bicarbonate of soda, vanilla extract, baking powder and salt, and mix well. 

Tip: If you add vanilla extract/ essence before any other flavouring, it will enhance the taste of the recipe and you will be able to taste it at the end of the baking process.

4. Add the cocoa powder, half the flour and all the milk, mixing well.

5. Add the rest of the flour and fold in gently. The mixture will be pretty runny but should have a good dropping consistency.

6. Spoon into cupcake cases (makes about 24), or if you want it should make a 23cm cake. Bake for 20-25 minutes or until a knife inserted comes out clean. Leave to cool before icing.

Malted Chocolate Buttercream

Ingredients

100g butter at room temp.

200g icing sugar

40g Ovaltine or other malted drink

10g cocoa powder

15ml whole fat milk

Method

1. Cream together the icing sugar, butter and Ovaltine. Once creamed add the cocoa powder and milk until the mixture is thick and fluffy.

2. Ice the cupcakes or refrigerate until ready to use.

3. I used some crushed and whole Maltesers to add to the malty flavour.