Chocolate Malt Cupcakes with Vanilla Malt Buttercream – rich chocolate cupcakes with a hint of malt are topped with a fluffy buttercream infused with even more malt flavor.
Photo and Recipe Updated April 2015
Originally posted April 19, 2010 – my daughter begged and begged to have a lemonade and bake sale over spring break a bit back, and so one day, I baked up some treats for her to sell. These Chocolate Malt Cupcakes with Vanilla Malt Buttercream were one of the baked goods she sold, and they were a hit! I’ve updated the buttercream recipe a bit, and these cupcakes really are killer. I need more bake sales in my future to make even more cupcakes!
I wanted to say a huge THANK YOU for everyone who came out and supported the Bake Sale this weekend. I heard that between the Salt Lake and Orem bake sales, almost $1200 was made for Share our Strength. I know that several of my friends and readers showed up to the Orem sale to buy some of my goodies. I’m so grateful for all of you!!
And since my mom got one of these Chocolate Malt Cupcakes and wanted the recipe, I thought I’d share it with you all today. (I also made some cookies that I’ll be sharing the recipe for soon!) I turned to Martha Stewart, and I wasn’t disappointed. These cupcakes were super moist. The only thing I was a little sad about was that once you put the frosting on the cupcake, you couldn’t really taste the malt in the cupcakes anymore. But they were still super delicious!! (UPDATE: I have now added the malt to the frosting as well – giving you great malt flavor!)
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Chocolate Malt Cupcakes with Vanilla Malt Buttercream
Ingredients
Cupcakes:
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened Dutch-process cocoa powder
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 1/4 cups original malted milk powder
- 1 cup vegetable oil
- 3 large eggs at room temperature
- 1 cup sour cream at room temperature
- 1 teaspoon vanilla extract
Buttercream:
- 1 1/2 cups unsalted butter at room temperature
- 3/4 cup original malted milk powder
- 2 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
Make the cupcakes:
- Preheat the oven to 350ºF. Line 30 muffin tins with cupcake liners.
- In a large bowl, combine the flour, cocoa powder, granulated sugar, brown sugar, baking soda and salt. Whisk to combine.
- Combine the milk and the malted milk powder in the bowl of a stand mixer and mix until the malted milk powder has dissolved. Add in the oil, then add in the eggs, one at a time, beating until combined. Scrape down the sides of the bowl, then add in the dry ingredients. Mix just until combined. Add the sour cream and vanilla, and mix just until combined.
- Divide the batter between the prepared cups. Bake until a tester inserted in the center comes out clean, about 20 minutes. Let cool completely before frosting.
Make the buttercream:
- Place the butter in the bowl of a stand mixer and beat until very light, about 2 minutes. Add in the malted milk powder and mix another minute. Start adding in the powdered sugar, 1/2 cup at a time, until combined, then add in the vanilla. Continue to beat for a couple more minutes, until light and fluffy.
- Frost the cupcakes as desired.*
Recipe Notes:
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Keri says
Is Ovaltine what you are talking about here to use for malted milk powder?
Heidi R says
Delicious cupcakes! So moist and flavorful.
Pat says
Haven’t made the frosting yet. Am sure the malt flavor will come through there. But to be honest I don’t get a hint of malt in the plain cake. The cake is AMAZINGLY MOIST and beautiful. Not sure if additional malt in batter would throw off the chemistry but next time I plan to amp up the level.
Rachel Doll Omahoney says
This frosting is so stiff. The only liquid in it is vanilla? Am I supposed to add some milk to the malted milk powder? Is the butter supposed to be melted or warmed? Am I missing something here?
Deborah says
The butter should be room temperature. If the frosting is stiffer than you like, you can add a couple teaspoons of cream or milk.
Bethany says
These look so good and so fun!
Ai Ping says
Aren’t these the cutest lil cupcakes ever. And delicious too I bet.
Christine says
hello there! I’m from the Philippines. And I would like to try this. But the problem i original malt milk powder is not available here. I’m not a pro baker but I just want to give it a try for my daughters 12th bday. So any alternativ/substitution for the milk powder? Please reply thank you so much.
Deborah says
Honestly, I don’t know if there is a substitution. The malted milk powder is what gives these cupcakes and the frosting their flavor. If you have access to Ovaltine, that should work, but besides that, I don’t know if there is a substitute. Sorry!
Marian says
do you have any muffin recipes?
Deborah says
What kind of muffins are you looking for? I have quite a few! You can either use the search bar on the side and search for “muffins” or click “recipes” on the top bar, and then go down to the Muffins/Quick Breads section to find them. Let me know if you have any questions!
Hayley @ The Domestic Rebel says
All that malty goodness looks way delicious!
LoveCompassionateLee says
These cupcakes look so delicious! I haven’t had Whoppers in so long!
Happy Friday, Deborah 🙂
http://www.lovecompassionatelee.com/thinkoutloud
Chels R. says
These look killer! Love all that malt flavor!
For Sale By Owner says
Oh my, very attractive, and imagine tasty.
Annalise says
Deb, these sound amazing!
Joan Hayes says
Deborah, these cupcakes look delicious, and are so cute! I love malt powder (malted milkshakes are my favorite), so I totally love the idea of using it for cupcakes. Yum!
Cookin Canuck says
These would be a hit at any lemonade stand! What beautiful cupcakes, Deb.
Alison @ Ingredientsinc.net says
oh my goodness! Fabulous! I am all about “malt”