This is my new favorite cupcake recipe. Hands down.
And notice the lack of pictures?
I apologize for that. But seriously, I'm lucky I got this one. That's how fast they went. I made them when I substitute taught a Sunday school class a couple weeks ago. I made enough for the class to each have one and then I'd have enough left over to take to my Beehives.
Nope. I'm pretty sure I saw one of those sunday school kids eating four. There were only five left (of almost two dozen) by the time I made it to Young Women's.
Fortunately for the roomies (and me), I'd saved one for each of us at home. They were promptly gone as well.
So good. So, so good. Moist. Chocolate-y. And the frosting some how manages to evoke ice cream. Without the cold. Heaven!
The recipe comes from That Winsome Girl. Bless her.
2¼ cups flour (AP is good)
¾ cup unsweetened cocoa powder
½ cup granulated sugar
¾ cup packed brown sugar
1½ teaspoons baking soda
½ teaspoon salt
1 cup whole milk
1½ cups malted milk powder (found in the baking aisle)
1 cup vegetable oil
3 large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon vanilla extract
Preheat oven to 350 degrees.
Whisk together flour, cocoa, sugars, baking soda and salt. In another bowl, whisk together milk and malted milk powder until powder is dissolved.
With my stand mixer at medium speed, I beat together the flour mixture, milk mixture and oil until combined. Add eggs one at a time. Add sour cream and vanilla, and beat just until combined.
Bake for 18-20 minutes.
For the icing:
1 cup unsalted butter, at room temperature
1 cup vegetable shortening, at room temperature
½ cup malted milk powder
4 tablespoons unsweetened cocoa powder
5 cups confectioner sugar
In a large mixer bowl, whip the butter and shorting until light and fluffy. Slowly add in malted milk powder and cocoa powder. Mix for about a minute. Slowly add the powdered sugar until the frosting becomes thick and stiff.