Malted Milk Cupcakes With Chocolate Malt Frosting

I had a fabulous weekend a few days ago. As I mentioned in the last post, my cooking mojo was back and I made some real treats, but I also spent tons of time with my darling chicas (run-girl-run and the roomie in particular). I love these girls, and yet I feel like I don’t spend enough time with them, so I was thrilled when the roomie came in from NY Friday and we all went to dinner and a movie. We saw Hairspray, with which I am now completely obsessed. I have been singing “you can’t stop the beat” and thinking about Link for the past 5 days!
(run-girl-run and the roomie)

After the movie, we came back to the apartment and I let the gals vote on what baking project they wanted to do. They chose the cupcake equivalent of the malted whopper drop cookies. We had a blast making them! We kind of made a mess, but who cares when you are having fun!

(run-girl-run, me and the roomie)

These guys came out of the oven and were delicious plain, but even better with frosting. Once a few were frosted, run-girl-run’s roomie and a friend came over and we all just hung out and talked while they finished their drinks (you will see a margarita glass in the pictures!). Overall it was such a good night with great company and great food (oh, and a great movie with great casting, sigh).
Malted Milk Cupcakes with Chocolate Malt Frosting (adapted from 52 Cupcakes)
Makes 12 cupcakes

Preheat oven to 350ºF (180ºC)

1-1/2 cups all-purpose flour (replaced about 1/8 a cup w/ chocolate ovaltine)
1-1/2 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup unsalted butter,
melted and cooled slightly
2 eggs
1/3 cup milk
2 tsp malted milk powder (used chocolate ovaltine and added extra)
1 cup chocolate-covered malted milk balls, halved (beat in Ziploc bag as I recommended in whopper drop post)

1. In a small bowl, mix together flour, baking powder and salt.
2. In a large bowl, whisk together sugar, butter and eggs until smooth. In another bowl, whisk together milk and malted milk powder.
3. Alternately whisk flour mixture and milk mixture into butter mixture, making three additions of flour mixture and two of milk mixture, beating
until smooth. Stir in malted milk balls.
4. Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on
rack. Top cooled cupcakes with frosting.

Chocolate Malt Frosting
Makes about 1-1/2 Cups
(enough to frost 12-18 cupcakes)

1-1/2 cups confectioner’s (icing) sugar
3/4 cup unsweetened dutch process cocoa powder, sifted (used less and used chocolate ovaltine instead of part to get malt flavor)
1/2 cup unsalted butter, at room temp
2 tsp chocolate cream liqueur (replaced by milk)
1 tsp strong brewed coffee or milk (used milk)
Pinch salt

Combine all ingredients in a food processor or with a hand mixer until light and fluffy and combined.