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1. Preheat oven to 350 F.
2. Line cupcake or muffin tins with 20-24 paper liners.
Cupcakes:
1. Add flour, unsweetened cocoa powder, white sugar, baking soda, baking powder and sat to large mixing bowl.
2. Whisk to combine.
3. Add whole milk, malted milk powder, espresso powder to large bowl. Beat to combine.
4. Pour in oil and beat until blended.
5. Stir flour mixture into milk mixture. Mix until smooth.
6. Add sour cream and vanilla to small bowl. Stir until well combined.
7. Stir in chocolate chips.
8. Divide cupcake batter among cupcake liners.
9. Bake 17 min. or until toothpick inserted in center comes out clean.
10. Remove cupcake pan from oven and cool 5 minutes.
11. Transfer cupcakes to wire rack.
Buttercream:
1. Add powdered sugar and unsalted butter to small bowl. Beat until smooth.
2. Pour in vanilla extract and heavy cream. Beat until light and fluffy.
3. Add preserves until incorporated.
4. Frost the cupcakes.
5. Garnish with malted milk balls or maraschino cherries.
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