Mocha Malt Cupcakes with Peanut Butter Icing

These cupcakes will remind you of a chocolate and peanut butter malt--sure to be a hit with young and old.

Ingredients:

• Cupcakes:
• Nonstick cooking spray
• 1 1/2 cup cake flour
• 1 1/2 teaspoons baking powder
• rounded 1/4 teaspoon salt
• 8 ounces milk
• 3 ounces semi-sweet chocolate, roughly chopped
• 1 1/2 Tablespoons instant coffee power
• 2 Tablespoons malt powder
• 1 teaspoon vanilla extract
• 1/2 stick unsalted butter
• 1 cup sugar
• 4 eggs
• Frosting:
• 3/4 cup confectioners sugar
• 3/4 cup creamy peanut butter
• 1/2 stick unsalted butter, room temperature
• 1/4 teaspoon vanilla extract
• 2 Tablespoons milk

Directions:

Preheat oven to 350 degrees. Prepare a cupcake pan with paper liners and lightly spray with nonstick spray. In a bowl, whisk together flour, baking powder, and salt and set aside. In a medium saucepan, heat milk, chocolate, instant coffee powder, and malt powder over medium heat. Stirring constantly, heat until chocolate has fully melted and powders have dissolved. Remove from heat and add vanilla. In a mixer with a paddle attachment, slowly cream butter and cup of sugar. Add eggs, 1 at a time, and beat until fluffy. Alternately fold flour and milk mixtures into butter mixture. Pour batter into cupcake paper lined muffin tins filling them 3/4 full. Level batter by dropping muffin pan on counter top to release the air bubbles. Bake for about 20 to 25 minutes, or until a toothpick comes out clean and allow to cool. To make frosting, beat sugar, peanut butter, butter, and vanilla with a hand or standing mixer on medium speed, until light and fluffy. Mix until frosting is smooth. Mix in milk and continue to mix until it reaches a good spreading consisting. Spread frosting on cooled cupcakes.

Number of Servings: 12