PrissyCook

Sometimes I amaze myself with what I have in the pantry. I’m pretty sure that if I had to make a cake, pie or cookie of any variety, I could whip something up. This past weekend when I cracked the spine of my Martha Stewart Cupcake cookbook, a Chocolate Malted Cupcake picture caught my eye.

Just this last week when someone on my team was having a major chocolate fit, I teased by egging on the hungar by saying wouldn’t a chocolate, chocolate malted, dark chocolate frosting be so yummy right now. I know not very nice of me.

So maybe that’s why this cupcake caught my attention. But I wasn’t in the mood to drag my happy rear to the grocery store at 7:00 AM on a Saturday. So the only way I was going to make this particular cupcake was if I already had everything I needed in the pantry. The one obscure ingredient: Malt.

Ovaltine. There was a jar of Ovaltine in the panty. I think it was serendipity that I talked about chocolate malted dark chocolate, found a chocolate malt cupcake recipe and I had malt already in my pantry.

These cupcakes had brown sugar, vegetable oil and sour cream. For me, these cupcakes were so moist and dense, but not heavy. I’d say overall it was a good cake recipe. The frosting was a standard fluffy vanilla frosting. I had never put the to together, but this frosting tasted very similiar to the frosting Sprinkles uses on their standard chocolate cupcake with vanilla frosting.

As with the other 5 recipes I cut the recipe in half and ended up with more than the 14 it should have yielded.

Martha Stewart Cupcake Challenge 6/175

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Tags: Challenge, chocolate, Cupcake, fluffy, malt, martha, ovaltine, stewart, vanilla frosting