Recipe: DOUBLE CHOCOLATE MALT SHOP CUPCAKES WITH CHERRY VANILLA BUTTERCREAM

CUPCAKES
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/3 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2/3 cup milk
2/3 cup malted milk powder
1/2 tsp espresso powder
2/3 cup oil
2 large eggs
2/3 cup sour cream
1 tsp vanilla
1/2 cup chocolate chips

CHERRY VANILLA BUTTERCREAM
4 1/2 cups powdered sugar
1 1/2 cups unsalted butter, softened
1 tbs vanilla
3 tbs heavy cream
2/3 cup tart cherry preserves

1. Heat oven to 350 degrees. Line 2 cupcake pans with 20 paper
liners.
2. CUPCAKES---Whisk together flour, cocoa, sugar, baking soda,
baking powder and salt until blended.
3. Beat milk, malted milk and espresso. Add oil and eggs beat until
blended.
4. Add flour mixture to milk mixture, beat until smooth. Add sour
cream and vanilla beat until combined. Stir in chips.
5. Divide batter among muffin cups. Bake 17 min. or until done. Cool
cupcakes in pan 2 min. Remove cupcakes and cool completely.
6. BUTTERCREAM---Beat powdered sugar and butter until blended. Add
vanilla and cream beat until light and fluffy. Beat in preserves until
incorporated.
7. Frost the cupcakes. Garnish the top of each cupcake with a malted
milk ball or maraschino cherry, if desired and serve.

MAKES 20 CUPCAKES.