These are for chocolate lovers. A hint of raspberry and chocolate malt brings you back to childhood flavors and old-fashioned soda shops. A chocolate malt buttercream frosting tops it off!
Makes 30 cupcakes.
BATTER
1 box chocolate cake mix
1 1/3 cup water
1/3 cup vegetable oil
1 cup malt powder
1 tablespoon cocoa powder
3 eggs
1?2 cup sour cream
1 2-ounce can raspberry cake filling
1. Preheat oven to 350ºF. In a mixer, combine all the ingredients except the raspberry filling, and mix on low speed for 30 seconds. Mix on medium for an additional 1–2 minutes.
2. Place paper liners in cupcake tin, and scoop batter into liners until two-thirds full. These won’t rise too much, so you can be generous with the batter. Bake 20–23 minutes.
3. When cooled, pipe raspberry filling into each of the cupcakes, or pipe/spread a thin layer of the filling on top of each cupcake.
CHOCOLATE RASPBERRY FROSTING
1 cup vegetable shortening
1 cup butter
2 teaspoons raspberry extract
(plus an extra dash if you’re adventurous)
1?2 cup heavy whipping cream
11?2 cup malt powder
2/3 cup cocoa powder
2–4 cups powdered sugar
1?4 cup milk
1. In a mixer, cream vegetable shortening and butter until smooth. Add the extract and whipping cream, and beat on medium for 30 seconds. Slowly add the malt powder, cocoa powder and 1 cup powdered sugar. Beat on medium until combined. Continue to add powdered sugar and 1?4 cup milk until it has a thick yet fluffy consistency. If it’s too thick and dry, add 1 tablespoon of milk at a time. If it’s too runny, slowly add powdered sugar until it’s thick.
2. Pipe your frosting onto the cupcakes, especially if you’ve topped them with the raspberry cake filling. Sprinkle with crushed malted milk balls, and enjoy!
Makes 30 cupcakes.
BATTER
1 box chocolate cake mix
1 1/3 cup water
1/3 cup vegetable oil
1 cup malt powder
1 tablespoon cocoa powder
3 eggs
1?2 cup sour cream
1 2-ounce can raspberry cake filling
1. Preheat oven to 350ºF. In a mixer, combine all the ingredients except the raspberry filling, and mix on low speed for 30 seconds. Mix on medium for an additional 1–2 minutes.
2. Place paper liners in cupcake tin, and scoop batter into liners until two-thirds full. These won’t rise too much, so you can be generous with the batter. Bake 20–23 minutes.
3. When cooled, pipe raspberry filling into each of the cupcakes, or pipe/spread a thin layer of the filling on top of each cupcake.
CHOCOLATE RASPBERRY FROSTING
1 cup vegetable shortening
1 cup butter
2 teaspoons raspberry extract
(plus an extra dash if you’re adventurous)
1?2 cup heavy whipping cream
11?2 cup malt powder
2/3 cup cocoa powder
2–4 cups powdered sugar
1?4 cup milk
1. In a mixer, cream vegetable shortening and butter until smooth. Add the extract and whipping cream, and beat on medium for 30 seconds. Slowly add the malt powder, cocoa powder and 1 cup powdered sugar. Beat on medium until combined. Continue to add powdered sugar and 1?4 cup milk until it has a thick yet fluffy consistency. If it’s too thick and dry, add 1 tablespoon of milk at a time. If it’s too runny, slowly add powdered sugar until it’s thick.
2. Pipe your frosting onto the cupcakes, especially if you’ve topped them with the raspberry cake filling. Sprinkle with crushed malted milk balls, and enjoy!
