Kat's Birthday Cupcakes (Cherry Chocolate Malt Cupcakes)

These are the cupcakes I made for Kat's pre-birthday birthday party a couple of weeks ago.  To be honest, I'm not sure if I liked them or not. 

Yes, they were very photogenic.  They are just pretty as can be -- and I liked that about them.  On the other hand, I started with this recipe, and absolutely hated the cocoa-cream cheese frosting, so I changed that to a simple chocolate butter cream. 

The cupcakes themselves are extremely moist and dense.  More like a fudgy brownie or a heavy, moist banana bread.  I think I would have preferred a cakier cupcake.  But the flavor was good.  The malt flavoring got lost, I think, but the cherry and the chocolate were front and center.  I also liked that the recipe makes just 12 cupcakes.  A bigger batch is too much for our family.

These freeze very well and I think they tasted a little better after freezing.  Just flash freeze them on a tray, then wrap each individually.  Be sure to unwrap before thawing (in fridge or on the countertop) so that the wrapping doesn't stick to the frosting.

One more thing -- I just don't think Whoppers are nearly as good as they were when I was a kid.  Anyone else notice that they just don't taste the same?

Anyhoo...here is the original recipe, and here is what I did instead.

CHERRY CHOCOLATE MALT CUPCAKES

CUPCAKES

1 stick (8 Tbs) softened unsalted butter
1/2 cup Hershey's semi-sweet chocolate chips (I used minis)
1 cup cherry preserves (I blended in food processor to make a smooth consistency)
3/4 cup sugar
1/2 cup chocolate malt powder (I used Carnation brand)
pinch of salt (I omitted because I used salted butter)
2 large eggs, beaten
1 cup all-purpose flour (I used 1/2 cup all-purpose white, 1/2 cup white whole wheat)

FROSTING (big batch; you could make half...better if made the day before)

3-1/2 sticks butter, softened
2/3 cup cocoa
2 teaspoons vanilla extract
1 teaspoon salt - only if using unsalted butter
1 teaspoon corn syrup (can omit)
2 pounds (approx. 6-1/4 cups) powdered sugar
1/4 cup water

GARNISH
1 (5 oz.) package of Malt Balls (Whoppers), crushed, for garnish
12 whole maraschino cherries

Preheat the oven to 350 degrees. Line cupcake pan with cupcake liners.

Put the butter in a heavy-bottomed pan on the heat to melt. When nearly melted, stir in the chocolate. Leave for a moment to soften, then take the pan off the heat and stir with a wooden spoon until the butter and chocolate are smooth and melted. Now add the cherry jam, sugar, salt and beaten eggs. Stir with a wooden spoon and when all is pretty well combined stir in the flour.

Scrape and pour into the muffin papers in cupcake pan and bake for 25-28 minutes, or until toothpick test comes our clean. Cool in the pan on a rack for 10 minutes before turning out.

To make frosting, cream together butter, cocoa, vanilla, salt, and corn syrup.  Slowly mix in powdered sugar.  Add water to desired consistency.  Frosting will be a very light brown, but will darken by the next day.  It will also have a more pronounced chocolate flavor the next day.

When the cupcakes are cool, pipe icing on cooled cupcakes using a large star tip.  Sprinkle with crushed malt balls and top each cupcake with a cherry.

Makes 12 cupcakes.