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These Chocolate Malt Cupcakes are so fun, easy, and fabulous! Fudgy, moist chocolate buttermilk cake topped with a mountain of chocolate malt frosting and malted milk eggs. Perfect for springtime!
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5 from 1 vote

Chocolate Malt Cupcakes

These Chocolate Malt Cupcakes are super flavorful, easy, and fun, with that classic diner malt flavor!
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 20
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • FOR THE CAKE:
  • 1 box chocolate cake mix
  • 1¼ cups buttermilk
  • 1/2 cup vegetable or canola oil
  • 3 large eggs
  • 1/2 cup malt powder
  • One box (One 3.4 oz box) instant chocolate pudding mix just the dry mix
  • FOR THE FROSTING & TOPPING:
  • 1 cup (2 sticks) butter softened
  • 1 tsp vanilla extract
  • 1/3 cup malt powder
  • 1/4 cup cocoa powder
  • 1/4 cup heavy whipping cream
  • 3½-4 cups confectioners' sugar
  • Springtime sprinkles and malted Easter egg candies for garnish

Instructions

  • Preheat oven to 350 degrees F. Line 2 muffin tins with about 18-20 paper liners; set aside.
  • In a large bowl, combine the cake mix, buttermilk, oil, eggs, malt powder, and chocolate pudding powder with an electric mixer until combined and smooth, 2 minutes. Portion the batter evenly among the muffin tins, filling about 3/4 full. Bake for 16-18 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
  • In the bowl of a stand mixer, cream together the softened butter, vanilla, malted milk powder, and cocoa powder until smooth, 1 minute. Gradually add in the powdered sugar, beating well after each addition and alternating with the heavy whipping cream if frosting gets too thick and paste-like. Frosting is finished when it is light and fluffy.
  • Pipe or spread the frosting onto the cooled cupcakes. Immediately garnish with sprinkles and malted Easter eggs or malt ball candies.