Malt Shop Cupcakes - Tammy Dickson

Tammy made these from the Nob Hill magazine. They are pretty sweet, but delicious!

Prep: 20 minutes
Cook: 20 minutes
Makes: 24

Ingredients
6 Tbsp butter
1/3 cup vegetable oil
3/4 cup water
1 1/2 cups flour
1 1/2 cups sugar
1/2 cup unsweetened cocoa powder
1/2 cup malted milk powder
1 tsp baking soda
1/4 tsp salt
2 eggs
1/3 cup buttermilk
1 1/2 tsp vanilla

1. Preaheat oven to 350° and line 24 muffin cups with paper liners.

2. Heat butter, oil and water in a small saucepan over medium heat, just until butter is melted, set aside to cool slightly.

3. Stir together flour, sugar, cocoa powder, malted milk powder, baking soda and slat in a large bowl of an electric mixer. Add butter mixture and beat until combined. Beat in eggs, one at a time, then stir in buttermilk and vanilla.

4. Pour batter into prepared muffin cups and bake for about 20 minutes or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

Malt Ball Frosting
1/3 cup butter
3 Tbsp malted milk powder
4 Tbsp milk
5 oz package malt balls

Beat 1/3 cup softened butter with an electric mixer until creamy; beat in 3 Tbsp malted milk powder. Add 4 cups powdered sugar alternately with 4 to 4 1/2 Tbsp milk until mixture is smooth and spreadable. Set aside 24 whole malted milk balls from a 5 oz package. Crush remaining malt balls coarsely and stir into frosting. Spread frosting over cupcakes and top with a whole malt ball.