Photo: Gina DeSimone; Prop Styling: Kashara Johnson; Food Styling: Emily Nabors Hall
Active Time
45 Mins
Total Time
1 Hour 30 Mins
Yield
Serves 24 (serving size: 1 cupcake)

Inspired by an Easter basket favorite, these malted chocolate cupcakes are sure to be the cutest dessert you serve this spring.  The moist cake is a fun play on a chocolate malted egg; you can typically find malt powder either on your grocery store’s baking aisle or shelved near the canned milks. Once you top these rich cupcakes with a buttery, bright blue frosting, creating the signature Robin’s egg speckling is easy—and a fun project to let older kiddos help with. You simple thin out your brown food coloring with a little bit of water, dip a paint brush in, and then “flick” the brush’s bristles to splatter the dye on the surface of your frosted cupcakes. 

How to Make It

Step 1

Prepare the Cake: Preheat oven to 350°F. Beat together sugar and butter with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add eggs, 1 at a time, and beat until just incorporated. Stir in vanilla.

Step 2

Whisk together flour, cocoa, malted milk powder, baking soda, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture in 3 batches, alternating with milk, beating on low just until all flour is incorporated.

Step 3

Divide batter between 24 lined muffin cups, and bake until a toothpick inserted in the middle comes out clean, 18 to 20 minutes. Let cupcakes cool in muffin pans on wire racks, about 45 minutes.

Step 4

Prepare the Frosting: Beat powdered sugar and butter with an electric mixer on medium speed until fluffy, about 3 minutes. Add heavy cream, and beat on low speed just until smooth. Add blue food coloring to reach desired color. Spread frosting on cooled cupcakes.

Step 5

Stir together 2 drops brown food coloring gel and 1/8 teaspoon water in a small bowl. Dip the tip of a small, clean paint brush into mixture, and flick over the top of frosted cupcakes to create a robin egg look.

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