Although these are a fun Easter treat made with malted Robin Eggs, they could also be yummy at any time of the year with a Whopper candy topping each one! This recipe makes about 3 dozen cupcakes.Chocolate Cupcakes:
2 cups sugar
1-3/4 cups flour
3/4 cup cocoa powder
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
3 eggs
1/2 cup whole milk
1/2 cup sour cream
1/2 cup vegetable oil
2 tsp. vanilla
1/2 cup very hot water
Preheat oven to 350 degrees. In a mixing bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt. With mixer, add in eggs, milk, sour cream, oil, and vanilla. Beat for a minute until well-combined. Mix in hot water until combined. Batter will be runny. Pour batter into cupcake liners--only half full. Bake 18-21 min.
Chocolate Malt Frosting:
3/4 cup malted milk powder
1/4 cup heavy cream
1 cup (2 cubes) real butter, softened a bit but still cold
1/3 cup cocoa powder
1 tsp. vanilla
3-1/2 - 4 cups powdered sugar
In a small bowl, stir together malt powder and heavy cream to make a paste. Set aside. In a heavy mixer, beat butter for a minute until smooth. Add cocoa powder and blend well. Add 1 cup of powdered sugar, beating well. Add the malt powder/cream mixture and blend well. Add vanilla. Continue to beat in powdered sugar until the frosting is smooth, thick, and fluffy.
Decorate cupcakes, using sprinkles and malted candies as desired!
