Last week my sister and I figured out that I’m an Italian mother even though I’m not Italian and I’m not a mother either.
I enjoy making people happy with food.
Even though cupcakes are not my favorite dessert and I know they’re not exactly a healthy option, I like to bake them because my husband loves them! That’s my main motivation!
I’m trying hard to have a healthier diet at home, so when I make this out-of-routine-treats I make a small batch and give some of them to neighbors, colleagues and friends.
It seems to me that everyone’s happy this way without eating half a dozen of cupcakes!
Chocolate Malted Cupcakes: 6 regular cupcakes – 12 mini cupcakes
Version adapted from Cupcakes from the Primrose Bakery
- 90g all-purpose flour
- ½ teaspoon baking powder
- 30g chocolate malted milk powder (I used Ovaltine)
- 56g butter at room temperature
- 50g sugar
- 55g light brown sugar
- 1 medium egg at room temperature
- ¼ teaspoon vanilla extract
- ¼ cup low fat milk at room temperature
- ½ tablespoon low fat plain Greek yogurt
- Ovaltine spread for filling (optional)
- Maltesers for decoration (optional)
- For buttercream:
- 110g butter at room temperature
- 120g powder sugar
- ½ tablespoon low fat milk
- 2 teaspoons cacao powder
- 3 tablespoons chocolate malted milk powder (I used Ovaltine)
- Preheat oven at 175ºC and set your cupcake tray with paper liners.
- Sift flour, baking powder and chocolate malted milk powder. Set aside
- Cream butter and sugars at medium-high speed until mixture looks pale and fluffy.
- Mix egg and vanilla extract with the batter.
- Add half of flour mixture, and combine at low speed.
- Add milk and yogurt and, finally, the other half of flour mixture.
- Pour the batter in the paper liners filling only two thirds of them.
- Bake for 18-20 minutes.
- Let them cool.
- Mix all ingredients in an electric mixer beginning at medium speed and increasing it little by little to avoid making a mess in your kitchen with powder sugar. The buttercream will be ready when it looks like an ice cream, it will take about 3-5 minutes.
- Open a hole in the cupcakes with an apple corer or some other similar tool when cupcakes are at room temperature.
- Fill the hole with Ovaltine spread. You can use the part of the cupcake that you just pulled out to cover the spread, or you can just eat it 🙂
- Garnish with buttercream as you wish. I used some Maltesers to put on top for extra crunchiness.
Serving: 1 cupcake
Total Fat (g): 15.7
Carbohydrates (g): 54.6
Protein (g): 3.4