Crispy Chocolate Malt Cupcakes

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Quantity: 24 cupcakes

Nutritional value per serving:

Serving size: 1 of 28 servings
Calories 320, total fat 20 G., saturated fats 12 G., proteins 4 G., carbohydrates 33 G., fiber 2 G., cholesterol 82 mg, sodium 176 mg, sugar 23 G.

Chocolate cupcakes are made with malted milk powder added to the batter, giving them a more interesting, multifaceted flavor. Once they've cooled completely, frost each cupcake with chocolate-caramel icing and top with rice cereal flakes, which add a delicious crunch to the topping. You can make the icing for these cupcakes ahead of time; it keeps well in the refrigerator for several days. For a more festive look, pipe the icing using a pastry bag fitted with a star tip.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Glaze

2/3 cup sugar
1 teaspoon light corn syrup
3 cups heavy cream
3 tablespoons unsalted butter
200 g milk chocolate, chopped
110 g dark chocolate, chopped
0.5 tsp coarse salt

Cupcakes

2 cups premium flour
1 tbsp baking powder
3/4 tsp fine salt
1 tbsp. malted milk powder
3/4 cup cocoa powder
1 and 1/3 cups sugar
110 g unsalted butter, room temperature
4 large eggs, room temperature
1 and 3/4 cups low-fat cream (10%)
1.5 cups rice breakfast cereal

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, cream, dry breakfast, malted milk powder, milk chocolate, dark chocolate, corn syrup, cocoa

Cooking the dish according to the recipe:

Prepare the glaze:

Sprinkle sugar evenly into a large skillet and add corn syrup. Bring to a boil over medium heat, stirring once or twice. Continue cooking, swirling the pan but not stirring with a spoon, until the caramel turns amber. Carefully pour in the heavy cream (it will splatter) and add the butter.
Cook at a low simmer, stirring constantly, until the caramel is smooth, about 2 minutes.

In a medium heatproof bowl, combine the chocolate and salt. Pour the hot caramel over the chocolate and let it sit until melted, about 5 minutes. Stir until the glaze is smooth, then cover and refrigerate until completely set, at least 4 hours or overnight. The glaze can be made in advance and stored in the refrigerator for 2 days..
Position the oven rack in the middle position and preheat to 190°C. Line two 12-cup muffin tins with paper liners.
Bake cupcakes:

Whisk together the flour, baking powder, and salt in a bowl. Sift the malted milk and cocoa powder into another bowl. Beat the sugar and butter in a third bowl with a mixer until light and fluffy, about 7 minutes. Add the malted milk and cocoa mixture and mix until smooth.
Add the eggs one at a time, beating well after each addition. With the mixer running on low speed, add the flour mixture in three additions, alternating with the cream, beginning and ending with the flour.
Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full. Bake until a toothpick inserted into the cupcake comes out clean, 15-20 minutes. Let cool in the pan for 10 minutes, then transfer to wire racks to cool completely.
Beat the chilled glaze with a mixer or whisk until thickened, about 2 minutes, but do not overbeat.
Spoon the icing onto the cupcakes or transfer it to a piping bag fitted with a star tip and pipe it onto the cupcakes. Refrigerate until ready to serve, then sprinkle with crunchy cereal.