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