Mini Chocolate Malt Cream Cheese Cupcakes – U.S. Center for Dairy Excellence

Mini Chocolate Malt Cream Cheese Cupcakes

Inspired by our all-time favorite chocolate malt drink, these moist and creamy cupcakes will be a perfect treat to both children and adults.

Nutrition Content

Nutrition Content Per 100g:
Calories 392kcal; Total Fat 17.2g; Saturated Fat 11.2g; Trans Fat 0.7g; Cholesterol 56.8mg; Total Carbohydrates 54.7g; Dietary Fiber 0.9g; Sugars 41.9g; Protein 4.5g; Calcium 144mg; Magnesium 26.8mg; Phosphorus 217mg; Potassium 220mg; Sodium 164mg; Iron 1.8mg; Vitamin A 327IU; Vitamin C 2mg

Benefit of Using U.S. Permeate:
• Improves taste and texture by bringing out existing flavors and enhancing moistness.

INGREDIENTS

Mini Chocolate Malt Cream Cheese Cupcakes

Weight Percentage (%)

Per Serving (250ml)

For Chocolate Malt Cupcake
Plain Flour
U.S. Permeate
Baking Powder
Cocoa Powder
Chocolate Malt Powder
Castor Sugar
Butter (Unsalted)
Eggs
Water
Total

For Chocolate Malt
Cream Cheese Frosting
Butter (Unsalted)
Icing Sugar
U.S. Cream Cheese
Chocolate Malt Powder
Total

–
115g
25g
6g
5g
25g
140g
50g
50g
120g
536g

–

110g
250g
180g
80g
620g

PREPARATION

For Chocolate Malt Cupcake

Mix flour, permeate, baking powder, cocoa powder and chocolate malt powder. Set aside.
In a mixing bowl, cream sugar and butter until light and fluffy. Beat in the eggs until combined.
Gently mix in all the dry ingredients and water until just combined. Do not overmix.
Spoon into the cupcake tin, filling each cup about 2 /3 full (13g).
Bake at 180°C for 15 to 20 minutes.

For Chocolate Malt Cream Cheese Frosting

In a mixing bowl, combine butter, icing sugar, cream cheese and
chocolate malt powder. Beat till smooth.

To Assemble

Fill chocolate malt cream cheese frosting into a piping bag with a 1 cm star nozzle.
Pipe onto the cupcake and sprinkle chocolate malt powder.

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