Cherry Chocolate Malt Cupcakes

Where have I been?  Busy, we have been in full throttle looking for a new pad.  I am happy to say that we found our new home but I am devastated to have to face the packing and cleaning that lays ahead.   Unfortunately because of the impending move my posts will probably slow down for a bit until we get packed, moved and settled.

There are pros and cons to my new kitchen but I am definitely moving up in the kitchen department.  More on the new diggs later.  Because of my latest disappearing act I thought I pay you back with these dense moist cupcakes of chocolate cherry malt goodness.

I got the idea from an episode on of Ultimate Recipe Showdown on Food Network.  The episode was on cakes where a lady made Double Chocolate Malt Shop Cupcakes with Cherry-Vanilla Buttercream.  I read the reviews and thought that the cupcake was a good idea but I wanted to try another approach.   I thought the cherry would be better in the chocolate cupcake and the malt in both the cupcake and the frosting.  Also I have a preference for cream cheese frostings than buttercream.

I therefore went on the hunt for a Chocolate Cherry Cupcake, because I don’t feel comfortable enough just pulling baking recipes out of my hat.   A recipe from the fabulous and sultry Nigella delivered.

Preheat the oven to 350 degrees.

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.

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.

Add in chocolate malt and,

flour and stir until well combined.

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.

When the cupcakes are cool, whisk together all frosting ingredients until smooth and creamy, pipe icing on cooled cupcakes, sprinkle with crushed malt balls and a cherry.

Don’t be startled when you pick up one of these cupcakes and it weighs more than a small child.  Ok that may be an exaggeration…but these cupcakes are dense and heavy, but they are incredibly soft and moist.

The cupcake has a bit of a fudgy quality that sticks to the roof of your mouth and they are rich with wonderful dark chocolate, cherry chunks and sweet malt.  The frosting is super yummy too, (Can you believe I just said super yummy?) with a bitter sweet quality that I was surprised to discover, cream cheese and chocolate malt create.

Yum!

Cherry Chocolate Malt Cupcakes (adapted from Nigella) Makes 12 cupcakes

Cupcakes

• 125g (9 Tbs) soft unsalted butter
• 100g (1/2 cup) 60% Cacao Bitter Sweet chocolate chips
• 300g (1 cup) cherry preserves
• 150g (3/4 cup) sugar
• 1/2 cup chocolate malt (Carnation)
• pinch of salt
• 2 large eggs, beaten
• 150g (1 cup) flour

Frosting

• 8 oz package soften cream cheese
• 1 1/4 cup chocolate malt
• 1 Tbs heavy whipping cream
• 1 package of whoppers, crushed

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.

When the cupcakes are cool, whisk together all frosting ingredients until smooth and creamy, pipe icing on cooled cupcakes, sprinkle with crushed malt balls and a cherry.

* The measurements in ( ) are approximate.