Chocolate Malt Cupcakes with Vanilla Malt Buttercream Frosting

Chocolate Malt Cupcakes with Vanilla Malt Buttercream

Rating: 4.67 from 3 votes

Author: Deborah Harroun

Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Servings: 30 cupcakes

Summary

Rich chocolate cupcakes with a hint of malt, topped with a light and fluffy vanilla malt buttercream. These cupcakes are ideal for bake sales, parties, or any time you want an elevated chocolate treat with nostalgic malt flavor.

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

1. Preheat the oven to 350ºF. Line 30 muffin cups with cupcake liners.
2. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, and salt until evenly combined.
3. In the bowl of a stand mixer (or a separate mixing bowl), combine the milk and the malted milk powder and mix until the powder dissolves into the milk. Add the vegetable oil and blend to combine.
4. Add the eggs one at a time, beating briefly after each addition until incorporated. Scrape down the sides of the bowl.
5. Add the dry ingredients and mix just until combined; avoid overmixing. Add the sour cream and vanilla and mix until the batter is smooth and uniform.
6. Divide the batter evenly among the prepared cups. Bake for about 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Allow the cupcakes to cool completely on a wire rack before frosting.

Make the buttercream

1. Place the room-temperature butter in the bowl of a stand mixer and beat on medium-high speed until light and pale, about 2 minutes.
2. Add the malted milk powder and beat for another minute to combine thoroughly.
3. Gradually add the powdered sugar, about 1/2 cup at a time, beating between additions until fully incorporated. Add the vanilla extract.
4. Continue to beat the buttercream for a couple more minutes until it becomes light, airy, and spreadable.
5. Frost the cooled cupcakes as desired. This amount of buttercream will lightly frost all 30 cupcakes; if you prefer large swirls or tall peaks, prepare about 1 1/2 times the buttercream quantity.

Recipe Notes

• The cupcake recipe is slightly adapted from the cookbook “Martha Stewart Cupcakes.”
• If you prefer a stronger malt flavor, you can add a small extra amount of malted milk powder to the frosting, but add gradually to avoid making the buttercream grainy.
• For best texture, use room-temperature eggs, sour cream, and butter so the batter and buttercream combine smoothly.

Tips and Storage

These cupcakes keep well stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. You can also freeze unfrosted cupcakes for up to 2 months; thaw overnight in the refrigerator and then bring to room temperature before frosting. If you want to make the cupcakes ahead, bake and freeze, then thaw and frost on the day you plan to serve them.

These cupcakes are great for fundraisers, parties, or any gathering where a classic chocolate treat with a nostalgic malt twist will be appreciated. Adjust the frosting quantity if you prefer heavier decoration or piping styles that require extra buttercream.