Senior year is kicking my ass.
Over the last two months, life has taken a backseat to academics, those oh-so important marks that will get me into university. Even though I’ve refocused my energy, sometimes I still feel as though I’m stretched to the point of breaking. Every week brings another test, another presentation, another assignment, another tribulation. It’s exhausting, really.
But I enjoy being busy. Four tests, three essays, two presentations, and one book later, I realize that I’ve completely neglected my math homework for the whole unit. It’s a good thing that I have so many friends who are good at math and are suckers for Chocolate Maltball Cupcakes.
The Sunday before our chapter four math test, I invited a few of my smartest friends over for a math party, as in we all got together for the sole purpose of doing math problems together. Math parties, study groups, homework sessions—I’ve accepted that sad fact that this is my life now. It could be worse.
Click below for the recipe.
Chocolate Maltball Cupcakes
Adapted from: Food and Wine, May 2008, Cupcakes by Shelly Kaldunski
Yield: 12 medium cupcakes
- 1 cup plus 2 tablespoons flour
- 2 tablespoons cornstarch
- ½ cup in malted milk powder (I used Ovaltine)
- 1 ½ teaspoons baking powder
- 1/8 teaspoon salt
- ½ cup unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- ½ cup milk or sour cream, at room temperature
- ½ cup chocolate chips
- 3 large egg whites, at room temperature
- ¾ cup sugar
- pinch salt
- 1 cup unsalted butter, cut into 16 pieces, at room temperature
- 1 teaspoon vanilla extract
- ½ cup malted milk powder
- 1 cup chocolate maltballs, coarsely crushed
Cupcakes: Preheat oven to 350F. Line a 12-cup muffin tin with paper or foil liners.
In a medium bowl, sift flour, cornstarch, Ovaltine, baking powder, and salt.
In the bowl of an electric stand-mixer, beat butter and sugar at medium-high speed until light and fluffy, about 4 minutes. Add the vanilla extract and mix until combined. Add the eggs, one at a time, beating well after each addition. Add dry ingredients and milk in three alternating additions, beating well between additions. Stir in the chocolate chips. Divide the batter into the muffin tin.
Bake in the center of the oven for about 20-23 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely before frosting.
Unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days, or frozen for up to a month.
Buttercream: In the bowl of an electric mixer, combine egg whites and sugar. Set the bowl over (but not touching) simmer water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160F), about 3 minutes. Remove the bowl from the saucepan. Beat the egg white mixture on medium-high speed until it is fluffy, cooled to room temperature, and holds stiff peaks, about 7 minutes.
With the mixer on medium –low speed, add the salt and the butter, a few pieces at a time, beating well after each addition. The frosting may appear to separate or be very liquid, but DO NOT PANIC. Continue to beat on high speed until it is smooth and creamy, 3-5 minutes more. Add the vanilla extract. Fold in about half the crushed chocolate maltballs.
Assembly: Using a butter knife or spatula, frost the cupcakes as desired. I wouldn’t recommend using a piping bag because the chocolate maltballs will get stuck in the tip. Garnish with the reserved chocolate maltballs.