Malted milk powder gives these chocolate cupcakes a nostalgic flavor reminiscent of a soda-fountain favorite. So as not to overpower the taste of malt, use a mild-tasting Dutch-process cocoa powder, such as Droste.
Ingredients
- 2¼ cups all-purpose flour
- ¾ cup unsweetened Dutch-process cocoa powder
- ½ cup granulated sugar
- ¾ cup packed light-brown sugar
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup milk
- 1¼ cups malted milk powder
- 1 cup vegetable oil
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure vanilla extract
- Candy sprinkles, for decorating (optional)
How to Make It
- Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together flour, cocoa, both sugars, baking soda, and salt. In another bowl, whisk together milk and malted milk powder until powder is dissolved.
- With an electric mixer on medium-high speed, beat flour mixture, milk mixture, and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add sour cream and vanilla, and beat until just combined.
- Divide batter evenly among lined cups, filling each halfway. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, use a small offset spatula to spread frosting over each cupcake. Refrigerate up to 3 days in airtight containers; bring to room temperature and, if desired, decorate with sprinkles before serving.