-
1
Preheat the oven to 350 degrees F. Line 2 regular 12-cup cupcake tins with paper liners.
-
2
In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
-
3
Whisk until well blended.
-
4
In a medium bowl, whisk together the milk, malted milk powder, and espresso powder.
-
5
Add the canola oil and eggs; whisk to blend.
-
6
Add the milk mixture to the flour mixture and beat until smooth.
-
7
Add the sour cream and vanilla and beat until well combined.
-
8
Stir in the miniature chocolate chips.
-
9
Divide the batter among the prepared cupcake tins, filling only halfway full.
-
10
Bake the cupcakes for 15 to 17 minutes, until they spring back when touched and a toothpick inserted into the center emerges clean.
-
11
While the cupcakes bake, prepare the buttercream.
-
12
In the bowl of an electric mixer fitted with the paddle attachment, mix together the sugar and the butter on medium-low speed until well blended.
-
13
Add the vanilla and whipping cream and beat on medium speed for 2 minutes, until light, spreadable and fluffy.
-
14
Beat in the cherry preserves until well incorporated.
-
15
When the cupcakes have finished baking, let sit in the pans for 2 minutes and then transfer the cupcakes to wire racks to cool for 10 minutes more.
-
16
While the cupcakes cool, transfer the buttercream to a pastry bag fitted with a large star tip.
-
17
Alternatively, you can frost the cupcakes with a knife or offset spatula.
-
18
When the cupcakes have cooled, pipe the buttercream in decorative swirls on top of the cupcake (or swirl with a spatula).
-
19
Garnish the top of each cupcake with a malted milk ball or cherry and serve.
-
20
A viewer, who may not be a professional cook, provided this recipe.
-
21
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
