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Chocolate Malt Cupcakes

Delicious and moist chocolate malt cupcakes with a fluffy chocolate malt frosting you can't resist!
Cook Time20 mins
Servings: 30 cupcakes


For the cupcakes:

  • 2 1/4 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup sugar
  • 3/4 cup packed brown sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1 1/2 cups malted milk powder (original flavor)
  • 1 cup vegetable oil
  • 3 large eggs , at room temperature
  • 1 cup sour cream , at room temperature
  • 1 teaspoon vanilla extract

For the frosting:

  • 1 cup unsalted butter , at room temperature
  • 1 cup vegetable shortening , at room temperature
  • 1/2 cup malted milk powder (original flavor)
  • 4 tablespoons unsweetened cocoa powder
  • 5 cups confectioner sugar , sifted
  • Optional: Chocolate Covered Malt Balls (such as Whoppers) and straws to garnish


To make the cupcakes:

  • Preheat the oven to 350 degrees F. Line standard cupcake pans with paper liners.
  • In a mixer bowl, use the whisk attachment to blend the milk and malted milk powder. Mix until the powder is dissolved. In a separate medium bowl, whisk together the flour, cocoa, sugars, baking soda and salt. Slowly add the flour mixture and the oil to the milk mixture, blending on medium-high speed until incorporated. Add eggs one at a time, scraping down the sides of the bowl as you go. Stir in the sour cream and vanilla until just combined.
  • Divide the batter evenly into the cupcake liners, filling halfway. (To keep it from getting messy, I typically use a freezer bag to pipe the batter into the tins.) Bake, rotating halfway through, until passes the toothpick test (about 18-20 minutes.) Cool completely before frosting. (Meanwhile, clean the mixer bowl to make the frosting.)

To prepare the frosting:

  • Whip the butter and shortening together in a large mixer bowl on high speed for several minutes until very light and fluffy. (Be patient!) Stir in the malted milk powder and cocoa. Whip on medium-high speed for 1 minute. Slowly add the powdered sugar about 1/2 cup at a time. Mix until the frosting becomes thick and a stiffer consistency for piping.
  • Pipe large swirls of frosting on top of cupcakes and top with chocolate covered malt balls and straws, if desired.
  • Source: Recipe and decorating from That Winsome Girl, originally from The Culinary Chronicles