Malted Chocolate Thanksgiving Cupcakes

Roopa

I’m attending a friend’s thanksgiving party/dinner tomorrow, and as usual, am bringing baking. Whatever I made clearly had to be thanksgiving related, but I wasn’t sure what to do. My friend is already making pumpkin pie, so I didn’t really want to do anything pumpkiny. I decided to just do thanksgiving-esque decorations, and do whatever flavours I wanted. I went in search of candy corns to make little cupcake turkeys, but alas, the nearby grocery store didn’t have any. I got the next best thing – Reese’s pieces – and attempted to do something cool that way. They really aren’t very themey at all, barring the colour scheme, but they should taste good! I decided to tinker today, and made malted chocolate cupcakes. The malt flavour didn’t come through strongly enough, but the texture was fine, and they still do taste good, albeit more chocolatey than maltlike. 

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MALTED CHOCOLATE CUPCAKES (about 24)*

  • 1-½ cups flour
  • 50 g cocoa powder
  • 25 g malt powder**
  • 1-½ tsp. baking soda
  • ¾ tsp. baking powder
  • a pinch of salt
  • 275 ml hot coffee
  • 140 ml applesauce
  • 1-½ tsp. apple cider vinegar
  • 240 g granulated sugar
  • 150 ml oil
  • 1-½ tbsp. vanilla

DIRECTIONS

  1. Preheat oven to 315F, and line cupcake tins.
  2. In a stand mixer, mix together flour, cocoa, malt powder, baking soda, baking powder, and salt. 
  3. In a bowl, mix together coffee, applesauce, vinegar, sugar, oil, and vanilla. 
  4. Add the wet ingredients to the dry ingredients until well mixed. Do not overmix. 
  5. Fill liners about 2/3 full. Bake for ~15 minutes (depending on liner size) until a toothpick comes out clean. Rotate tin in oven halfway through baking. 

* I apologize for the awkward combination of measures. I just wanted the extra accuracy on certain things. 

**Next time, I would use 20 g of cocoa powder, and 55 g of malt powder to try and really let the malt flavour come through. Cocoa can be pretty overwhelming. 

To decorate them, I just piped on some whipped cream (made with sugar and vanilla of course) and put some Reese’s pieces on top. They aren’t really anything special, but I was somewhat short on time, and couldn’t think of anything else. The whipped cream also didn’t have the structural integrity to do anything too fancy. Next thanksgiving, I’m stocking up on candy corns beforehand! 


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