Makes 28 cupcakes. Top with vanilla buttercream or cream cheese frosting.
-2 1/4 cups all-purpose flour
-3/4 cup unsweetened Dutch-process cocoa powder
-1/2 cup granulated sugar
-3/4 cup packed light brown sugar
-1 1/2 teaspoons baking soda
-1/2 teaspoon salt
-1 cup milk, at room temperature
-1 1/4 cups malted milk powder
-1 cup vegetable oil
-3 large eggs, at room temperature
-1 cup sour cream, at room temperature
-1 teaspoon vanilla extract
-To make the cupcakes: Preheat oven to 350 F. Line cupcake pans with paper liners.
-In a medium bowl, whisk the flour, cocoa powder, both sugars, the baking soda and salt together. Whisk the milk and malt powder in a measuring cup.
-In the bowl of a stand mixer fitted with the paddle attachment, beat the oil, flour mixture and milk mixture until smooth. Add the eggs, one at a time, beating well after each addition, and stopping to scrape the sides of the bowl once or twice. Beat in the sour cream and vanilla, mixing just until combined.
-Divide the batter among the prepared pans, filling each well about half full. Bake for about 20 minutes, or until the tops of the cupcakes spring back when lightly pressed and a toothpick inserted in the center comes out clean. Transfer the pans to wire racks and let the cupcakes cool for about 5 minutes before removing them from the pans. Cool completely before frosting.
-Place the frosting in a pastry bag fitted with a decorative tip. Frost the cupcakes, then garnish with malted milk balls and chocolate sprinkles, if desired.
-1/2 cup granulated sugar
-3/4 cup packed light brown sugar
-1 1/2 teaspoons baking soda
-1/2 teaspoon salt
-1 cup milk, at room temperature
-1 1/4 cups malted milk powder
-1 cup vegetable oil
-3 large eggs, at room temperature
-1 cup sour cream, at room temperature
-1 teaspoon vanilla extract
-To make the cupcakes: Preheat oven to 350 F. Line cupcake pans with paper liners.
-In a medium bowl, whisk the flour, cocoa powder, both sugars, the baking soda and salt together. Whisk the milk and malt powder in a measuring cup.
-In the bowl of a stand mixer fitted with the paddle attachment, beat the oil, flour mixture and milk mixture until smooth. Add the eggs, one at a time, beating well after each addition, and stopping to scrape the sides of the bowl once or twice. Beat in the sour cream and vanilla, mixing just until combined.
-Divide the batter among the prepared pans, filling each well about half full. Bake for about 20 minutes, or until the tops of the cupcakes spring back when lightly pressed and a toothpick inserted in the center comes out clean. Transfer the pans to wire racks and let the cupcakes cool for about 5 minutes before removing them from the pans. Cool completely before frosting.
-Place the frosting in a pastry bag fitted with a decorative tip. Frost the cupcakes, then garnish with malted milk balls and chocolate sprinkles, if desired.
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