Black Cocoa Chocolate Galaxy Cake

 

Did you know there’s a thing such as black cocoa powder? Yep, the same type that Oreo’s are made from. You can buy it online. I purchased some quite a while back from King Arthur when I make homemade style Oreo’s and I wanted to play around with some colors on top of some black buttercream. I tweaked this buttercream from Sweetapolita’s recipe for glossy black buttercream slightly, as well as her recipe for black cocoa cake on her site that is called Glam Rock Cake. It was super fun to play around with smearing some other colors on top of the black frosting to get the galaxy look. I always use Americolor gel color paste; and besides the super black that was used in the frosting, I used electric blue, electric purple and electric pink along with some white to get my galaxy look. You have to start with a black smooth canvas then randomly smear on little dabs of the colors and then take your bench scraper to lightly mix the colors. I then took some silver luster dust mixed with a little super white gel food color and thinned it with a tiny bit of vodka to get the right consistency to splatter on the white space matter. I also “threw” (literally) on some tiny edible silver stars for the final flourish.

The galaxy styled cake was a surprise birthday cake for a friend of mine in my church group, and he loved it!

The inside of the cake is black velvet filled with cream cheese frosting and fresh raspberries. The raspberries help counteract the sweet contrast of the buttercream. I love how it looks also when you slice into it. I used bittersweet chocolate in the frosting but in hindsight; since the black cocoa is a very forward flavor, if I make it again I would use half semi sweet and bittersweet as I thought it was a little too bittersweet for my taste, but it was delish none the less.

 

Black Cocoa Galaxy Cake

Black Cocoa Cake

recipe: from Sweetapolita Glam Rock Cake

2 1/3 Cup all purpose flour

3/4 Cup plus one Tablespoon best quality black cocoa powder (I used King Arthur brand)

1 1/2 tsp. baking powder

3/4 tsp. salt

1 1/2 Cups buttermilk, room temperature (or mix one cup whole milk with 1 Tbsp. + 1 1/2 tsp. vinegar and let sit for at least 10 minutes)

1/2 Cup hot coffee

1 Cup unsalted butter, room temp

2 1/2 Cups packed light brown sugar (it seems like a lot; but the cake needs it)

2 tsp. vanilla

4 large eggs, room temp

1/4 cup mayonnaise, room temp

1 1/2 tsp. baking soda

1 tsp. distilled white vinegar

 

Preheat the oven to 350° F and spray three 8 inch pans with baking spray and line with parchment circles.

In a bowl sift together the flour, black cocoa powder, baking powder, and salt and set aside. In a large glass liquid measuring cup mix together the buttermilk and coffee. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment ,or in a large bowl with a handheld mixer, cream the sugar and butter on medium speed until light and fluffy; about 8 minutes. Add the eggs one at a time, mixing well in between, stopping frequently to scrape the sides and bottom of the bowl. Add in the vanilla and mix gently. Decrease the speed to low and add in one third of the flour mixture until just combined. Add in one half of the buttermilk/coffee mixture. Add in the remainder of the flour mixture alternating with the buttermilk mixture, ending with the flour mixture until combined; being careful not to overmix. Remove the bowl and carefully mix in the mayonnaise.

In a small bowl quickly mix the baking soda and vinegar and quickly add to the batter, whisking until smooth.

Divide the batter evenly amongst the pans and bake in the preheated oven for about 25-27 minutes until the cake springs back when lightly touched and the cake just starts to pull away from the pan. Let the cakes cool in the pans for 10 minutes, then invert out onto a wire rack to cool completely.

 

Black Glossy Fudge Frosting

recipe from Sweetapolita 

1  Cup unsalted butter, softened

2 cups confectioners sugar

pinch of salt

6 Tbsp. black cocoa powder  (I used King Arthur brand that I purchased online)

2-3 Tbsp. hot water

1/4 cup sour cream

3/4 tsp. vanilla

pinch of salt

2 oz. semisweet chocolate chips (melted along with the bittersweet chips)

2 oz. bittersweet chocolate chips

gel paste color in super black (Americolor)

In a large bowl, using a hand held mixer beat the butter until pale and fluffy; about 6 minutes. Sift the confectioners sugar, salt, and the cocoa together and add in and mix on low first to avoid a mess, then add in the hot water and sour cream and mix to combine. Increase the speed and beat for about 2 minutes to combine. Add in the melted chocolate chips and beat for another minute or two to combine. Add in about 1/2 tsp. of the black gel paste color and beat to combine. Let the frosting sit for about 15 minutes (it darkens as it sits) and then add a little bit as necessary to achieve the color you want. Note; the frosting darkens considerably after sitting. I made the frosting the day before and let it sit covered in the bowl on the counter and it went from very dark brown to black; so if you have time; make it the day before so you can gauge the blackness of the final product.

For decorating the galaxy look: 

White vanilla purchased frosting (you want a white white color so your colors are not off) for coloring small bowls of divided frosting with electric blue, electric purple, and electric pink (all Americolor gel colors) to use for decorating the outside of the cake.

Note: I also used a small amount of silver luster dust mixed with bright white Americolor and vodka to achieve a thickened liquid consistency to “splatter” on the outside of the cake using a clean small paintbrush (that I buy in the craft store- and use solely for this purpose). Clean afterwards and you can reuse and store in your containers of gel colors to have handy.

To decorate; after your cake is smoothed with your final black frosting; smear on random small amounts about 1 inch of each colors randomly around the cake and gently smooth using your bench scraper going around the cake and adding in colors as needed to achieve your final look. Avoid smoothing too much; you want spots of color to show. I also add on some white frosting and gently smooth to get some gray color. While the frosting is still sticky; if you want toss against the sides with edible silver stars and splatter with your mixed silver luster dust/white gel color/vodka mix.

 

Fluffy Cream Cheese Filling

recipe: sweetapolita

1/2 Cup unsalted butter, room temp

1 1/2 Cup confectioners sugar

pinch of salt

1 tsp. vanilla

1/4 tsp. fresh lemon juice

8 oz. softened cream cheese, cut into small cubes

2 (6 oz.) containers fresh raspberries, washed and dried

In the bowl of an electric mixer with the paddle attachment beat the butter on medium speed for 5 minutes. Add the confectioners sugar, vanilla, lemon juice and salt and decrease the speed to low and beat for one minute. Increase the speed to medium and beat until fluffy; about 4 minutes. Reduce the speed to medium low and add in the cream cheese and beat until smooth, about one minute. Try not to overbeat as the frosting will become too loose if you fdo. Fill the cakes by gently spreading one half of the frosting over two of the cakes and placing the raspberries onto the frosting, and then gently smushing them down onto the frosting before topping with the next cake layer; repeat with the second cake layer, and top with the third cake layer and frost the outside of the cake with the black frosting and decorate as described above.

 

 

 

bonus photos of some galaxy macarons I made; but decided not to use in the end

 


Moist and Fudgy (sugar free/gluten free) Keto Brownies

 

Hey everyone. I’m sure a lot of you have heard of the Keto diet, or know someone personally who is following that way of eating.  Myself, I have been on it for about 50 days now and loving how I’ve been able to incorporate it into my life rather easily and still lose weight. One of the things I enjoy most about being a baker is the creative process of recipe development; it’s one of the reasons why I went to pastry school so that I could learn the science behind what works in a recipe. There are so many options now for sugar substitutes than say ten years ago. Sure, I still love to make regular desserts-that has not changed and it will never change. This is just another role play in my arsenal of becoming a better baker and what I can offer people.

I was intrigued with the whole sugar substitute thing and ways I could incorporate it into a brownie recipe as the Keto diet has become all the rage. This is my first foray into recipe development with replacing both sugar and flour. I’m no stranger to almond flour as a replacement for wheat flour as I’ve used it many times before. I was pretty pleased with the outcome of this brownie recipe. They came out fudgy and full of flavor and no weird aftertaste.

If you’re following a Keto diet, I hope you give these a try. There is a baking company called (Lillys click here) that makes chocolate chips and bars (my fave is the milk chocolate salted almond)  that use Stevia, and you would be amazed at how they taste! You cannot even tell a difference in the taste- there is no weird aftertaste at all!! They definitely cure a chocolate craving for sure!

 

Fudgy Keto Brownies 

1 stick (1/2 Cup) unsalted butter, melted

1/3 Cup Lily’s brand chocolate chips

4 oz. softened cream cheese

3/4 Cup Lakanto “classic” monkfruit sugar substitute

2 large whole eggs, + 1 yolk

1 tsp. vanilla

1/2 Cup almond flour

2 Tbsp. Hersheys (or another brand of natural) cocoa powder

2 Tbsp. black cocoa powder  (I use King Arthur brand)

1/2 tsp. baking powder

1/2 tsp. kosher salt

1 bar Lily’s milk chocolate caramelized and salted, coarsely chopped

 

Preheat the oven to 325° F. Prepare an 8×8 inch pan by spraying with nonstick spray and lining one side with a parchment sling.

In a large bowl microwave the butter until melted. Toss in the chocolate chips and stir until melted. Add in the softened cream cheese and stir to combine. Add in the sugar substitute and whisk to combine-note it will not melt like regular sugar and appear grainy (this is normal). Add the eggs one at a time and mix to combine, then stir in the vanilla.

Place a sifter over the bowl and add in the dry ingredients, then whisk gently to combine. Fold in the chopped “milk chocolate caramelized and salted Lily’s bar”.

Pour the batter into the prepared pan and level the batter with an offset spatula.  Bake until a few moist crumbs appear once pierced with a toothpick, and the top no longer appears wet; about 25-27 minutes. Allow the brownies to cool completely over a wire rack in the pan, then pull out the entire slab using the sling and cut into squares.

 

 


Mexican Chocolate Chili Tarts

Everyone in our house is a spice head. The lazy Susan on our kitchen table has about 10 different bottles of hot sauce ranging from “hot” to nuclear. Guess which bottle is the most empty.  My son and I are on a secret mission to turn his girlfriend into a chili head. She does not like spicy food, so of course every time she tries something I make she first asks if it is spicy. We keep trying to up the spice in things we give her so we can get her to join our club. I know it’s just a matter of time. Enter the chocolate tart…dun dun dun.

You can tailor these tarts to suite your level of spice. When you get to the point where you add the spices, then keep adding in pinches of spice to you get the heat you prefer. This past weekend I was catering a Mexican fiesta for a friend and she asked me to do the desserts. I made 4 different mini treats and these chocolate tarts were one of them. They were the first to go empty on the platter! I was kind of shocked because I assumed they would be the treat people would shy away from. There were children at the party so I didn’t make them super spicy; just a hint. Well guess who ate several of them? Yup, my son’s girlfriend. She loved em! And I’m a big fan too! They are super easy to make. A great tool to have when making them is a tart tamper-it helps with getting the chocolate crumb nice and flat-the small end fits perfectly in the wells of a mini muffin tin. This is the one I use below found on Amazon.

 

 

Mexican Chocolate Chili Tarts

yield~ 34 tarts 

Chocolate Filling

4 oz. Milk Chocolate Chips (I like Guittard or Ghirardelli)

4 oz. Semi Sweet Chocolate Chips

2/3 Cup heavy whipping cream

pinch of salt

1/4 tsp cinnamon

1/8 tsp chili powder

3-5 pinches of cayenne pepper

Prepare the mini muffin wells with the chocolate crumb layer below.

In a heat proof bowl place both the chocolate chips. Heat the cream to a scald, then pour over the chips and allow the mixture to sit for 3 minutes, then stir gently from the middle out until combined. If you see a few small bits of un melted chocolate, then place in the microwave and heat for 30 seconds at a time and stir to combine. Stir in salt and spices. Taste the filling, and add in extra pinches of cayenne as desired for heat level. Pour the filling into each well of the prepared crumb layer. Allow to cool to room temperature then place uncovered into the fridge to set. Decorate as desired with chocolate pearls or dist with chocolate powder. Serve tarts at room temperature.

Chocolate Crumb

1 1/2 Cups Chocolate graham crackers

2 Tbsp sugar

6 Tbsp unsalted butter

Mix the crumb ingredients together and line mini muffin wells with paper liners. Measure out 1 level measuring Tablespoon of crumb mixture and press into the liners. If you have a tart tamper this is ideal. Bake the crumb layer in a preheated 350° F oven for 6 minutes. Crumb crust will puff up and after removing from oven, use the tamper again to press back down; being careful not to burn yourself (wear an oven mitt when doing so). Allow the tray to cool over a wire rack then fill with the chocolate filling.

 

 

 


Stump de Noel

I’ve always been a person that is mostly “out of the box”. I tend to think a bit differently than your average Joe, so when I saw this recipe for a stump de noel vs. the traditional buche de noel, I was intrigued. It’s a very striking dessert that has that “wow factor” when you’re called to bring the dessert for the Christmas party or family gathering. It requires quite a bit of work, but you can scatter the work over a few days time so on the day of assembly you can just focus on pulling it together. It’s best to read through the recipe a few times so you understand all that is required. You can make the buttercreams 2-3 days ahead and keep chilled; when it comes time to assemble you’ll have to let the buttercream come to room temperature and rewhip with the stand mixer. The meringue mushrooms and the sugared decorations can be made a couple days before. The assembled cake requires chilling so plan to assemble it the day before service, and assemble on the platter that you’ll be serving it on-I used a large square platter that I found with room on the sides for the pretty garnishes.

Merry Christmas!

Stump de Nöel 

recipe: Baked Explorations by Matt Lewis and Renato Poliafito, pages 144-145

  • 1 cup all-purpose flour, plus more for dusting
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1/4 teaspoon salt
  • 3/4 pound bittersweet chocolate, melted and cooled
  • 2 tablespoons instant espresso powder dissolved in 1/4 cup of hot water
  • 1 dozen large eggs, at room temperature, separated
  • 1 1/3 cups sugar
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons unsalted butter, melted
  • Malted Buttercream and Dark Chocolate Buttercream
  • Meringue mushrooms, candied cranberries and candied rosemary sprigs, for garnish (optional; see Note)

 

Step 1

Preheat the oven to 350°. Butter two 12-by-17-inch rimmed baking sheets and line them with parchment paper, leaving a 1-inch overhang on all of the short sides. Butter the paper and dust with flour.

Step 2

In a small bowl, whisk the 1 cup of flour with the cocoa and salt. In another small bowl, combine the chocolate and espresso. In the bowl of a standing electric mixer, combine the egg yolks with 2/3 cup of the sugar. Set the bowl over a pan of simmering water and whisk until the sugar is dissolved. Transfer the bowl to the mixer fitted with the whisk and beat at high speed until the yolks are pale and thick, about 5 minutes. Beat in the melted chocolate mixture along with the vanilla. Transfer to a large bowl.

Step 3

Thoroughly wash and dry the mixer bowl and the whisk. Beat the egg whites with the cream of tartar on moderately high speed until soft peaks form. Gradually add the remaining 2/3 cup of sugar and continue beating at high speed until the whites are glossy, about 2 minutes longer. Whisk one-fourth of the egg whites into the cake batter, then fold in the remaining whites until no streaks remain.

Step 4

In a small bowl, whisk the melted butter with 1/2 cup of the batter; fold this mixture into the batter. Working in 2 batches, sift the cocoa powder mixture over the batter and gently fold it in. Divide the batter between the prepared pans, spreading it out to fill the pans. Bake for about 18 minutes, until the cake feels springy and dry; shift the pans from top to bottom and front to back halfway through baking. Transfer the pans to racks to cool completely. Run the tip of a knife around the edges, cover with parchment paper and a baking sheet and invert; peel off the parchment on top.

Step 5

Spread the Malted Buttercream over the cakes. Using a ruler, cut each cake precisely in half lengthwise, cutting through the paper; you should have four 6-by-17-inch strips of cake. Roll one strip into a tight coil, leaving the paper behind. Roll the 3 remaining cake strips around the coil in the same way to form a very wide, short jelly roll. Set the cake on a large plate, spiraled end up. Frost the outside of the cake with the Dark Chocolate Buttercream. Refrigerate until set, at least 8 hours. Decorate the cake with meringue mushrooms, cranberries and rosemary sprigs and serve, cutting the cake into wedges or horizontal slices.

FOR THE DARK CHOCOLATE AND MALTED BUTTERCREAMS

5 large egg whites, at room temperature

1 1/2 cups sugar

1 teaspoon pure vanilla extract

2 cups (4 sticks) unsalted butter, at room temperature

4 ounces good-quality dark chocolate (60-72%), melted and cooled

1/4 cup malt powder

12 malted milk balls candies, crushed

MAKE THE DARK CHOCOLATE AND MALTED BUTTERCREAMS

In the bowl of a standing electric mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water and whisk until the sugar is dissolved and the egg whites are just warm to the touch. Return the bowl to the mixer and fit it with the whisk attachment. Add the vanilla and beat the egg whites at high speed until firm and glossy, about 5 minutes. With the machine running, whisk in the butter a few tablespoons at a time. If the mixture begins to look curdled, continue to beat until smooth before adding more butter.

Transfer 1 1/2 cups of the buttercream to a bowl and whisk in the melted chocolate. Cover the chocolate buttercream and refrigerate.

Dissolve the malt powder in 2 tablespoons hot water, then beat it into the buttercream remaining in the mixer. Beat in the crushed milk balls. Cover the malt buttercream and refrigerate.

Meringue Mushrooms

Baked Explorations by Matt Lewis and Renato Poliafito, pages 194-195

3 large egg whites, at room temperature

¾ cup sugar

¼ teaspoon cream of tartar

1 ounce good-quality white chocolate, melted and cooled (I actually used semisweet)

2 ounces dark unsweetened cocoa powder, (like Valrhona) for sifting over assembled mushrooms

Preheat the oven to 200 degrees F. Line two sheet pans with parchment paper.

Whisk the egg whites and sugar together in the heat proof bowl of a standing mixer. Set the bowl over a saucepan of simmering water (double boiler method). Cook, whisking constantly, until the sugar is completely dissolved and the mixture registers 140 degrees F on an instant-read thermometer, 6 to 8 minutes.

Transfer the bowl to a standing mixer fitted with the whisk attachment. Beat it on high speed until stiff peaks form. Add the cream of tartar when the mixture begins to thicken, or after 3 minutes. Keep beating for another minute or so until stiff peaks hold.

Fill a pastry bag fitted with a large round tip with the meringue. To make the caps, hold the pastry bag close to the parchment paper-lined pan and pipe out a small dome (about a tablespoon) of meringue, pulling up at the very end  of piping to give your cap some height.

To form mushrooms stems, hold the bag close to the parchment paper and pipe the meringue, pulling up as you go, into small cone shapes. Make the same number of stems as caps.

Place the pans in the oven and bake the meringue pieces for 90 minutes, rotating the baking sheets halfway thought the baking time. Turn off the oven, prop the door slightly open and leave the meringues in place for at least 2 hours longer, or overnight.

ASSEMBLE THE MERINGUE MUSHROOMS

Turn the caps over and use a toothpick to make a tiny hole large enough to fit the tip of the stem into. Fill the hole with a tiny bit of white chocolate (or semi sweet-which is what I used). Gently press the stem into place and allow the chocolate to set. Sift cocoa powder over the assembled mushrooms.

Sugared cranberries and sugared rosemary

¼ cup superfine sugar

1 cup granulated sugar

1 cinnamon stick

¾ cup fresh cranberries

10 rosemary sprigs

Line a half-sheet pan with parchment paper. Place the superfine sugar in a small bowl.

In a medium saucepan, stir together 1 cup of water with the sugar, then add the cinnamon stick. Bring the mixture to a boil over medium-high heat and stir until the sugar is completely dissolved. Remove from the heat and pour into a heatproof, wide-mouthed bowl. Let the liquid cool for a few minutes, then remove the cinnamon stick.

Drop the cranberries in the syrup and stir to coat the cranberries completely. Remove the cranberries, a few at a time, with a slotted spoon (tap the spoon to release excess syrup) and drop them in the superfine sugar. Toss the cranberries in the sugar to coat completely, and place on the parchment paper to dry. Repeat the above procedure with the rosemary. Decorate the stump as you wish.


Chocolate-Malt Whopper Whoopies

Who wants a whoopie?!  I could use anything about now that gives me a hint of a mental boost. I’m sure my readers on the East coast of the U.S. right now will agree. Hang in there- Spring is coming! How can you be mad when you say the word whoopie? My computer keeps trying to auto change it to whoopee every time-clearly hinting to me with a mind of it’s own that I need to whoop it up a bit more than usual. Note taken.

I’ve been wanting to make whoopie pies for a while now, but wanted to forgo the traditional marshmallow filling.  A couple of years ago I made this whopper buttercream for a filling in a buche de noel, and remembered how yummy it was. There are crushed whoppers in the buttercream which boosts the malt flavor even more. Who doesn’t love a good whopper?  I love the flavor combination of chocolate and malt, and now that I have a container of malted milk powder I’m going to have to bust out some more recipes I supposed with malt! These are fun for a party or casual gathering.  If you don’t know what a whopper is, you might know what a malteser is (if you hail from somewhere besides the U.S.) This recipe is adapted from a recipe called Devil Dogs from the Cookbook Baked Elements. Enjoy!

 

Keep the batter spaced well when scooping, as they spread when baked….

 

Chocolate-Malt Whopper Whoopies

yield: ~ 12-13 whoopie pies

 

Chocolate Whoopie Pies

yield: 12-13 assembled sandwiched whoopies

recipe: adapted from “Devil Dogs” in Cookbook Baked Elements

 

2 Cups all purpose flour

1/2 Cup dark unsweetened cocoa powder (such as Valrhona)

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1 tsp. instant espresso powder

1/4 Cup unsalted butter, room temp

1/4 Cup vegetable shortening, room temp

1 Cup firmly packed brown sugar

2 tsp. vanilla

1.5 oz. dark chocolate (60-72 %), melted and cooled (I used Guittard “Extra Dark” 63 % chocolate chips)

1 large egg yolk

1 Cup whole milk +1 Tbsp. vinegar (Or you can use 1 Cup buttermilk)

 

Whisk the first 6 ingredients in a medium bowl and set aside.

In a glass measuring cup place the milk and vinegar and allow to sit for 10-15 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and shortening until smooth and creamy, stopping to scrape down the bottom and sides of the bowl as necessary.

Add the brown sugar and vanilla and beat (about 3 mins.)  until fluffy-stop to scrape down sides and bottom of bowl as needed. Add the cooled chocolate and yolk and beat until combined. Note: I used the microwave to melt my chips and it took me exactly 60 seconds total heat time-which I stopped several times to stir the chocolate as to avoid burning).

Turn the mixer to low and add the flour mixture in 3 parts, alternating with the milk mixture, beginning and ending with the flour mixture. Stop the mixer often to scrape down the sides and bottom of work bowl. Remove the bowl from the mixer and use a spatula to mix gently one last time and gather the batter into the middle of the bowl. Place the bowl in the refrigerator to chill for 10 minutes.

Prepare sheet pans with parchment paper. Preheat oven to 400° F.

Remove chilled batter from fridge. Using a 1 oz. scoop (2 Tbsp.), scoop and place batter onto prepared sheet pans, leaving 2 inches of space to allow for spreading while baking. Bake for 10 minutes or until cakes spring back slightly when gently pressed. Do not overbake. Allow to cool on pans completely, then carefully use a spatula to gently scrape underneath to remove. Note: the original recipe says to chill the cakes on pans for 10 minutes then remove, but I found that the cakes fell apart too easily with this, so I advise allowing the cakes to cool completely on the sheet pans then removing gently. Another helpful tip: I found that chilling the cakes (unassembled for about an hour before filling them also helps the cakes to firm up a bit which helps them stay firmer once assembling).

To Assemble: Scoop a generous amount of buttercream filling (recipe below) between two cakes and serve immediately. If not serving immediately, store assembled cakes in the fridge in an airtight container or in a container covered with foil.

 

Malted Buttercream with Crushed Whoppers

recipe adapted from the Book:  Baked Elements

2 Tbsp. boiling water (I do this in a coffee mug in the microwave)

4 Tbsp. (1/4 C)  malted milk powder (such as Carnation)

1/2 Cup heavy cream

6 Tbsp (1/4 C + 2 Tbsp. ) whole milk

1/4 Cup  flour

1 Cup (2 sticks) unsalted butter, room temp

1  3/4 C confectioners sugar, sifted

1 tsp. vanilla

1 Cup Whoppers Malted Milk Balls + more (if desired for garnishing outside of pies)

 

Dissolve the malted milk powder in the boiling water and using a spoon, stir and  smoosh the powder as necessary against the side of the mug to ensure all of the powder dissolves.

In a medium saucepan over medium heat, stir together the cream, milk, and malted milk mixture. Whisk in the flour gradually and stir constantly until mixture reaches a boil and becomes thick, about 3 minutes. Set the mixture in the refrigerator to chill for about 10 minutes.

Cream the butter and confectioners sugar in a stand mixer fitted with the paddle attachment. Beat until fluffy. Remove the cooled malt mixture from the fridge and slowly pour in the mixture with the mixer on low. Once all the milk mixture is added, add in the vanilla and turn up the mixer and beat on medium speed until mixture is fluffy.

Place the Whoppers in a freezer type ziplock bag and using a heavy saucepot crush the candies until coarsely crushed.

Fold in the crushed whoppers into the buttercream.

Note: You can make the buttercream a day in advance if desired and store in an airtight container in the fridge. When ready to assemble whoopies- let the buttercream come to room temperature and rewhip by hand (vigorously) with a spoon to allow the buttercream to become fluffy again.

Note: you can crush additional Whoppers and roll the finished/assembled whoopies in crushed candies if desired.