Cup(id)cakes!

There's a party in my tummy, so yummy, yummy!  Sorry, I seem to always have a Yo Gabba Gabba song on a constant loop in my head!  Since Valentine's Day is just around the corner and I had an unexpected 2 days off, thanks to Jack Frost and Mother Nature tag teaming some whoop ass on Chicagoland, I thought I'd seize the opportunity to bake some goodies.  I was supposed to make these for a few girlfriends last week but I came down with a horrible cold (sorry girls!). 

These are Double-Chocolate Malt-Shop Cupcakes with Cherry-Vanilla Buttercream Frosting

Of course I had to sample the results, and my husband volunteered to as well.  Neither of us distinctly tasted the malt in the cupcake nor the cherry in the buttercream but that being said, these things are delicious!  To quote my husband, they are "pretty frickin' good"!  The recipe follows (from Family Circle), so give them a try.  You can brag that you made cupcakes from scratch and your Valentine(s) will be in love!

Makes 20 cupcakes  Prep 20 minutes  Bake at 350 for 17 minutes

Cupcakes:

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/3 cup granulated sugar

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2/3 cup milk

2/3 cup malted milk powder

2/3 cup oil

2 large eggs

2/3 cup sour cream

1 tsp vanilla extract

1/2 cup miniature chocolate chips

Frosting:

4 1/2 cups confectioners' sugar

1 1/2 cups (3 sticks) unsalted butter, softened

1 tbsp vanilla extract

3 tbsp heavy cream

2/3 cup cherry preserves

malted milk balls or maraschino cherries, for garnish

1) Heat oven to 350.  Line cupcake pans with 20 liners.

2) Cupcakes: Whisk together flour, cocoa powder, sugar, baking soda, baking powder and salt until blended.

3) Beat milk and malted milk powder on medium speed.  Add oil and eggs; beat until blended.

4) 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.

5) Divide batter among muffin cups, filling halfway.  Bake at 350 for 15 to 17 minutes or until a toothpick inserted in centers comes out clean.  

6) 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.

7) When cool, frost cupcakes and garnish the top of each with a malted milk ball or cherry and serve.

P.S. Linking up to Debbie's Newbie Party!  Check it out!