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Chocolate Malt Cupcakes with Malted Buttercream recipe

Chocolate Malt Cupcakes with Malted Buttercream.

These delicious malted chocolate cupcakeswill be a treat everyone will remember.

Recipe: Chocolate Malt Cupcakeswith Malted Buttercream

Chocolate Malt Cupcakes:1/2 cup unsalted butter3/4 cup NESTL ® TOLL HOUSE®Semi-Sweet Chocolate Mini Morsels1/2 cup packed light brown sugar1/4 cup OVALTINE Classic Malt Mix or ChocolateMalt Mix2 large eggs1 cup all-purpose flour1 teaspoon baking powder1/4 teaspoon salt1/2 cup light sour creamMalted Buttercream:1/4 cup unsalted butter, softened3 tablespoons OVALTINE Classic Malt Mixor Chocolate Malt Mix2 tablespoons lowfat milk1 1/2 cups powdered sugar, siftedChopped malt balls (optional)

  • For Chocolate Malt Cupcakes: Preheat ovento 350°F (175°C). Line 12-cup standard-size muffin tinwith cupcake liners.
  • Melt butter and morsels in large, microwave-safebowl. Microwave on HIGH (100%) power for 1 minute; stir withwhisk for a couple of minutes until melted and smooth. Whiskin sugar and Ovaltine until smooth. Whisk in eggs.
  • Combine flour, baking powder and saltin bowl; stir. Gradually stir into chocolate mixture. Fold insour cream. Spoon evenly into prepared cups.
  • Bake for 20 minutes or until wooden pickinserted in cupcake comes out clean. Cool for 10 minutes in panon wire rack; remove to wire rack to cool completely. Pipe maltedbuttercream on cupcakes; sprinkle with chopped malt balls.
  • For Malted Buttercream: Beat butter inlarge mixer bowl until creamy and fluffy. Combine Ovaltine andmilk in small bowl; stir until Ovaltine is dissolved. Beat intobutter. Gradually beat in powdered sugar until creamy.

    Makes 12 cupcakes.

    Nutritional Information Not Provided.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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