I’m a few days late in posting this but I wanted to post my snowy day yummy treats that I made for a sledding party.
The story behind them is that I have a five bags of Mallo cups in my freezer. This really isn’t an exaggeration as my mother keeps sending them to me from Pennsylvania as they are made by Boyer Candies, close to where I grew up. Mallo cups are the most notable local candy made in central Pennsylvania, though my hometown boasts about their Gardner’s Candies peanut butter meltaways but they truly a local treat.
Because of my big stash, I wanted to find a couple of recipes that I could have in my rotation with mallo cups inside of them. Who wouldn’t like a gooey treat after playing in the snow?
Chocolate Cupcakes
2 c flour
2 c sugar
3/4 c unsweetened baking cocoa powder
2 t baking powder
1 1/2 t baking soda
1 t salt
1 t instant coffee
1 cup milk, buttermilk, almond, or coconut milk
1/2 c canola oil
2 large eggs
2 t vanilla extract
1 c boiling water
Mallo cups, removed from wrapper
Preheat oven to 350º F.
Prepare cupcake/muffin tin by either greasing the wells or using paper cupcake sleeves.
Directions
*Combine flour, sugar, cocoa, baking powder, baking soda, salt and instant coffee in a large bowl or the bowl of a stand mixer. Stir through flour mixture until combined well.
*Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together until well combined. Reduce speed and carefully add boiling water to the batter until well combined.
*Distribute 2/3 of the batter evenly between the cupcakes.
*Insert a Mallo cup in each of the cupcake wells.
*Bake for 20 minutes, until a toothpick or cake tester inserted in the center comes out clean.
*Remove from the oven and allow to cool for about 15 minutes.
* Once they are cool, frost with Chocolate Buttercream Frosting.
Note: The cake batter will be very thin after adding the boiling water. This makes the cake moist without over drying during baking.
Chocolate Buttercream Frosting
1½ c softened butter
1 c unsweetened cocoa
5 c powdered sugar
½ c milk
2 t vanilla extract
½ t instant coffee
Directions
*Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
*Cream together butter and cocoa powder until well-combined.
*Add sugar and milk to cocoa mixture. Mix by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute.
*Repeat until all sugar and milk have been added.
*Add vanilla extract and instant coffee. Combine well.
If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
Top with chopped up candy, sprinkles or other toppings.
Pie Reimagined 