0.0 – 0 reviews • Dessert
| Level: |
Easy |
| Total: |
1 hr 20 min |
| Prep: |
55 min |
| Cook: |
25 min |
| Yield: |
6 cupcakes |
Ingredients
- 1/4 cup unsweetened cocoa powder
- 1/4 cup chocolate syrup
- 2/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1 large egg
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- 1 ounce milk chocolate, chopped
- 6 tablespoons unsalted butter, cut into pieces, at room temperature
- 1/2 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- 1/4 cup whole milk
- 2 tablespoons unsweetened cocoa powder
- 2 pinches of salt
- 2 tablespoons malted milk powder
- Small pretzel rods, for topping
Instructions
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 6-cup muffin pan with paper liners. Whisk the cocoa powder with 1/3 cup hot water in a bowl. Whisk in the chocolate syrup until smooth; let cool slightly. In a large bowl, whisk the flour, granulated sugar, baking soda, baking powder and salt.
- Whisk the vegetable oil, egg, milk and vanilla into the cocoa mixture until smooth, then fold into the flour mixture until just combined. Divide among the muffin cups. Bake until a toothpick comes out clean, 18 to 20 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely.
- Make the frosting: Put the chocolate in a microwave-safe bowl; microwave on 70 percent power in 30-second intervals, stirring, until melted. Let cool slightly. Beat the butter, vanilla and confectioners’ sugar with a mixer on medium-high speed until fluffy. Add 3 tablespoons milk; beat until smooth, 3 minutes. Remove half of the frosting to a separate bowl; add the cocoa powder, melted chocolate and a pinch of salt and beat until fluffy, 2 minutes. Mix the remaining 1 tablespoon milk and the malted milk powder in a cup, then add to the plain frosting; add a pinch of salt and beat until fluffy, about 2 minutes. If the frosting is too soft, cover and chill until it is firm enough to pipe.
- Frost the cupcakes (see below) and top with pretzel rods.
- How to swirl the frosting:
- Put the 2 frostings in separate pastry bags (or zip-top bags). Snip off the tips. Position side by side in another pastry bag fitted with a large star tip.
- Pipe the frosting onto the cupcakes in a spiral motion to create a swirl.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
533 |
| Total Fat |
25 g |
| Saturated Fat |
10 g |
| Carbohydrates |
78 g |
| Dietary Fiber |
3 g |
| Sugar |
62 g |
| Protein |
5 g |
| Cholesterol |
65 mg |
| Sodium |
246 mg |
