These malted chocolate cupcakes are topped with fresh whipped cream, sprinkles and a Maraschino cherry.

I also filled the cakes with a “Whoppers” buttercream (using ground Whoppers choclate malted milk balls) to add to the malt flavor (which unfortunately was largely masked in the cake itself). The buttercream filling adds a needed sweetness and moisture so that the cupcake doesn’t end up tasting like a black forest cherry cake. Which, would be interesting to try . . . hmmmmm . . .

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