Chocolate Malt Cupcakes

Wendy Ruscjh


Being a cupcake fanatic, I'm always looking for the most fun way to make and present my cupcakes...I learned last weekend at an expo I was at, that these cupcakes, intended to delight children, pleased young and old!!! I think more adults bought them then did children wanting

★★★★★ 3 votes


2 1/2 c
3/4 c
cocoa powder
3/4 c
1/2 c
brown sugar
1 1/2 tsp
baking soda
1/2 tsp
1 1/2 c
malted milk powder
1 c
whole milk
1 c
1 c
sour cream
1 tsp


1 1/2 c
butter, softened
1/2 c
malted milk powder
4 Tbsp
cocoa, optional (opted not to use it)
5 c
powdered sugar
malted milk balls and straws if desired for fun


1Preheat oven to 350 and line cupcake pans with 24+ papers
2Sift together flour, cocoa, soda, salt, sugar and whisk in brown sugar, set aside. In a large mixing bowl blend milk and malt powder until malt dissolves. Slowly add flour mixture into the malt mixture, then the oil mixing on high until incorporated. Add eggs one at a time, scraping bowl as you go. Mix in sour cream and vanilla until just blended. Fill cupcake liners 2/3 full. Bake 15-19 minutes, until toothpick comes out clean. Let cool in pans 10 min. then remove to wire racks until completely cooled.
3When cupcakes are completely cooled prepare the frosting. Whip butter on high several minutes until fluffy and very light. Add malt and cocoa, if desired. Whip on medium speed for 1 minute. Slowly add powered sugar until the right consistency for piping or frosting. May add a 1T of milk at a time if to thick.
4Frost cupcakes, cut straws down to desired size and stick one into each cupcake if desired and top with a malted milk ball, if desired. I used Easter ones as shown in my photo, being Easter is just around the corner. :o)

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American