DOUBLE-CHOCOLATE MALT-SHOP CUPCAKES WITH CHERRY-VANILLA BUTTERCREAM

Double-Chocolate Malt-Shop Cupcakes with Cherry-Vanilla Buttercream image

Provided by @MakeItYours

Number Of Ingredients 22

Cupcakes
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/3 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup milk
2/3 cup malted milk powder (such as Carnation)
1/2 teaspoon espresso powder
2/3 cup canola oil
2 large eggs
2/3 cup sour cream
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips
Cherry-Vanilla Buttercream
4 1/2 cups confectioners' sugar
1 1/2 cup (3 sticks) unsalted butter, softened
1 tablespoon vanilla extract
3 tablespoons heavy cream
2/3 cup tart cherry preserves
Malted milk balls or maraschino cherries, for garnish

Steps:

Heat oven to 350 degrees F. Line two 12-cup cupcake pans with 20 paper liners.
Cupcakes:
Whisk together flour, cocoa powder, sugar, baking soda, baking powder and salt until blended.
Beat milk, malted milk powder and espresso powder on medium speed. Add canola oil and eggs; beat until blended.
On low speed, add flour mixture to milk mixture; beat until smooth. Add sour cream and vanilla and beat until combined. Stir in miniature chips.
Divide batter among prepared muffin cups, filling halfway. Bake at 350 degrees F for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in pan on wire rack for 2 minutes. Remove cupcakes to rack; cool completely.
Buttercream:
Beat confectioners' sugar and butter on medium-low speed until well-blended. Add vanilla and heavy cream; beat for 2 minutes, until light and fluffy. Beat in cherry preserves until well-incorporated.
When cool, frost the cupcakes with a knife or offset spatula. Garnish the top of each cupcake with a malted milk ball or cherry and serve.