Thursday, February 25, 2010

Day #28: Malted Chocolate Muffins

Today I made the Malted Chocolate Muffins and my Hubby thought they were something special! He loves to get chocolate chip malts at Braums (a northern Texas & Oklahoma fast-food/ice cream joint), so he was super excited to try these muffins. Plus, they involved one of his favorite treats-WHOPPERS. This muffin should definitly be reserved for a dessert or snack rather than breakfast unless you want a sugar-rush to get you started on your day :-).
To crush the Whoppers, I just put them in a ziploc bag and used my rolling pin to beat them to a pulp. Such a stress reliever that was :-)! And, for the 2 oz of semisweet chocolate, I simply used 1/4 cup of semisweet chocolate chips.
These fun and chocolatey muffins would be a great goodie to take to a weekend party. You can even get your kiddos to help with crushing the malt balls and decorating them at the end.
Next muffin that makes it appearance....FRESH ORANGE MUFFINS

Malted Chocolate Muffins

5 1/2 oz malted chocolate balls (Whoppers-I movie theatre-sized box)
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup light brown sugar
2 large eggs
1 cup buttermilk
6 tbsp canola oil

For the frosting:
2 oz semisweet chocolate (I used 1/4 cup chocolate chips)
1/2 cup butter, softened
2 cups confectioners' sugar

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Coarsely chop the malted balls, leaving 12 whole ones to decorate. Sift together all-purpose flour, baking powder, cocoa, and salt in a large bowl. Stir in the brown sugar and crushed malted balls. Lightly beat the eggs in a large bowl, then beat in the buttermilk and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

To make the frosting, melt the chocolate in a microwave-safe bowl for 30-45 seconds. Stir. Put the softened butter (to soften 1 stick of butter microwave for 15 seconds) in a bowl and beat until fluffy with a mixer. Sift in the confectioners's sugar and beat together until smooth and creamy. Add the melted chocolate and beat together until well mixed. Spread the frosting on top of the muffins and decorate each with one of the reserved chocolate malt balls.

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