When I get married again, I’m having these “cupcakes” as the dessert. When I fantasize about opening a bakery, I think through the logistics of selling something that’s made in a ramekin.
When my friends offer to share a serving because there are only two left, they can’t; it’s so good everyone needs one to themselves.
This recipe is so good it should be the featured recipe of Vintage Cakes. In fact, it should be the only recipe in Vintage Cakes. It’s that good.
Plus, it’s a bit of a scientific mystery. You put in two layers, but when you eat it there are three layers. I reread the recipe about a hundred times the first time I made this because I was so sure I was missing something. Nope. It’s just chemistry, keeping some of its baking secrets.
Two of my new cookbooks feature recipes calling for malted milk powder. In fact, the Baked Boys consider it one of their essential ingredients. It evidently has a long history as an ingredient in American desserts, as Julie Richardson included a malted milk chocolate cupcake recipe in her Vintage Cakes book, as well.
Julie Richardson specifies in her recipe that the malted milk powder not be Ovaltine. Ovaltine, of course, is the only kind of malted milk powder available in regular Belgian grocery stores, so I imported Carnation brand malted milk powder from ShopRite. The container holds 13 ounces and the recipe called for a whopping 10 of those ounces. So this experiment has pretty much depleted my reserves… here’s hoping I can find another supplier!