Ovaltine Chocolate Cupcakes and Frosting
Description
Remember that chocolate drink from your childhood? Now you can enjoy it in cupcakes and frosting as well. Just be careful, they are addicting.
Ingredients
2 c. all-purpose flour
1 t. salt
1 t. baking powder
2 t. baking soda
3/4 c. unsweetened cocoa powder
1/3 c. rich chocolate Ovaltine
2 c. sugar
1 c. canola oil
1 c. strong hot good-quality coffee
1/2 c. sour cream
1/2 c. half-n-half
2 large eggs
1 T. vanilla
Frosting:
1 1/2 c. unsalted butter at room temperature
1 c. cocoa powder
3/4 t. salt
4 c. powdered sugar
1 T. vanilla
1 c. heavy cream
2/3 c. Ovaltine
Directions
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Cake:
Preheat oven to 350 degrees.
Sift together the dry ingredients and set aside.
In the mixer, combing canola oil, coffee, half-n-half, vanilla and sour cream. Mix on low 30 seconds. Slowly add in dry mixture and mix on low until incorporated. Add in eggs, one at a time, and mix just until combined.
Lightly spray the cupcake liners with cooking spray to help them release. Pour the batter into lined cupcake tins 2/3 of the way full.
Bake 10-13 minutes, or until a toothpick comes out clean. Let cool completely before frosting.
Frosting:
Put butter in a mixing bowl and beat until smooth. Sift in cocoa powder and powdered sugar, mixing, taking care not to leave lumps. Add vanilla. Mix.
In a different bowl, mix together Ovaltine and heavy cream well. Slowly add to butter mixture. Beat on high for 1-2 minutes, or until frosting slightly lightens in color. Pipe onto cooled cupcakes.