Chocolate Malt Cupcakes - What to fill them with?
Posted: 21 July 2009 07:09 PM   [ Ignore ]
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I am recreating a favorite ice cream flavor, in cupcake form, for my friends who are getting married friday. They are having an informal reception after getting married at city hall.


I am using a chocolate cake for the cupcake and frost them with ganache (as it is their favorite frosting) with the tiny crunchy malt balls pictured in the actual ice cream here sprinkled on top.

I usually do Rose’s poured/dipped dark chocolate ganache because it is so beautifully shiny, but this time I thought I might let it set up and then re-whip it and pipe it on the top in a swirl with a star tip (with the tiny malt balls sprinkled on top). Or I could make a lighter-colored ganache with more cream (like the Light Whipped Ganache in The Cake Bible or a sour cream ganache) or using some milk chocolate. I know people pair malt with milk chocolate often.

I want to incorporate the malt flavor in at least one other way besides the topping, so I bought malt powder at my local baking supply store. I thought something that would make these cupcakes really special is filling them. My first thought was a malted vanilla pastry cream, but I am concerned about that having to be chilled until just before serving, and while they have a fridge onsite, I like to avoid relying on onsite fridges whenever possible, because you never know what else will be in it or whether it will have enough room when you get there. I would also have the same issue with a whipped cream filling. (My friend wants me to join her to get make-up done before the ceremony and I don’t want to have the cupcakes spoiling in the back of my mind, even if it’s just paranoia!)

What do you think would be a good filling for these cupcakes?


It would super-chocolate-y, but I could make a malted chocolate mousse like Anita Chu, or make some sort of Italian meringue/marshmallow-y filling. I don’t want anything overly sweet; a powdered sugar buttercream might be too much, but I suppose I could be convinced.

Or maybe I don’t need to fill them? I just thought it would be a nice extra touch.

I have also seen recipes that add malt powder as a dry ingredient right into the cake batter to add extra malt flavor.

I would love to hear any thoughts you might have!

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Posted: 21 July 2009 08:43 PM   [ Ignore ]   [ # 1 ]
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How about praline buttercream for the filling, vanilla mousseline is another yummy flavor that comes to mind.  Malted mousseline sounds interesting as well.

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Posted: 22 July 2009 02:29 AM   [ Ignore ]   [ # 2 ]
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Vanilla would be great, but malted mousseline does sound interesting. I cannot get over the texture of the perfectly executed mousseline - it’s incredibly good, and unusual. I wonder whether I would sub some of the sugar for some malt, or whether that would ruin the sugar syrup? I guess I could also dissolve the malt powder in the vanilla/liqueur addition near the end.

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Posted: 22 July 2009 09:22 PM   [ Ignore ]   [ # 3 ]
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Is your malt in the form of sugar, malt syrup, or powdered sweetened malted milk?

It seems like you could dissolve your malt in the milk used to make silk meringue buttercream, or reconstitute it if it is the powdered milk varitety.  The silk meringue BC would be rich but would hold up longer than pastry cream.

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Posted: 23 July 2009 02:10 PM   [ Ignore ]   [ # 4 ]
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My malt is in powder form, but I actually haven’t tasted it for sweetness; will do that when I get home. (I am assuming it is the pro bulk equivalent of Carnation though. Got it at the baking supply store).

I agree with you that the mousseline would be very rich, and I was trying to think of a way to get around that without, you know, giving everyone salmonella (although it is shaping up to a be a very cool day tomorrow!) and I think I came up with a good idea.

White chocolate sour cream ganache with the malt powder added to the still-warm melted chocolate! I think that would be a great filling (I could still whip air into it once it has cooled a bit). Or the Light Chocolate Ganache with white chocolate instead of milk.

Also, the tiny crunchy malt balls in the ice cream looked and tasted terrible outside the ice cream. BLECH! I will just use fancy quality yogurt malt balls from the gourmet market instead, as the decorative touch.

My husband came up with a cool idea that I don’t have too much time to experiment with, unforch: make some sort of crunch brittle topping with white chocolate, malt powder and rice krispies (in lieu of the tiny malt balls or their replacement). I think this is also a really good idea!


WOW, is it the day before already? YUP. And the number of people attending keeps climbing so I had to bake an extra batch of baby cakes!

Any thoughts or advice anyone has would be most appreciated!

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Posted: 24 July 2009 09:53 AM   [ Ignore ]   [ # 5 ]
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I just wanted to say, if you are working with sweetened malted milk powder, be sure to take the sugar into account when combining it with buttercreams or chocolate (especially white) so you don’t end up being surprised by how sweet a filling is.

Good luck and let us know how it turns out!

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