Recipe: Chocolate Malt Cupcakes with Chocolate Whipped Cream Topping

CHOCOLATE MALT CUPCAKES

FOR THE CUPCAKES:
1 2/3 cups all-purpose flour
1 cup malted milk powder (original flavor), divided use
1/2 cup granulated sugar
1/4 cup light brown sugar, firmly packed
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/3 cup unsalted butter, melted and cooled
2 large eggs, at room temperature
1 tsp vanilla extract
2/3 cup miniature semisweet chocolate chips
FOR THE TOPPING:
1/2 cup heavy (whipping) cream
3/4 cup semisweet chocolate chips, melted and cooled
12 chocolate-coated malted milk balls (optional garnish)

Preheat oven to 375 degrees F. Lightly butter twelve 3x1 1/4-inch muffin cups.

TO MAKE THE CUPCAKES:
In a large bowl, stir together flour, malted milk powder, sugars, baking powder, and salt; set aside.

In another bowl, stir together milk, butter, eggs, and vanilla until blended. Make a well in center of flour mixture; add milk mixture and stir just to combine. Stir in chips. Spoon batter into prepared muffin cups.

Bake for 20 to 25 minutes or until a cake tester inserted in center comes out clean. Remove muffin tin(s) to a wire rack. Cool for 5 minutes before removing cupcakes from cups; finish cooling on rack.

TO MAKE THE TOPPING:
In chilled bowl and with chilled beaters, beat cream and the remaining 1/3 cup malted milk powder until stiff peaks form. Beat in melted chocolate. Chill until firm enough to spread.

Divide topping among cupcakes and spread to coat tops evenly. Garnish each with a malted milk ball, if desired.

Makes 12 cupcakes
Adapted from source: Quick Chocolate Fixes: 75 Fast & Easy Recipes For People Who Want Chocolate - In A Hurry! by Leslie Weiner, Barbara Albright