Chocolate Malt Cupcakes

These Chocolate Malt Cupcakes are filled with a delightful malt flavor and topped with chocolate malt buttercream frosting for the ultimate chocolate experience!

I’m typically not a huge fan of chocolate, but these cupcakes make me weak in the knees. Not only are they gorgeous and delicious, but they’re deceptively easy to make too!

Upgraded Chocolate Cake Mix Recipe

This super easy cupcake recipe starts with a box of Devil’s Food Cake Mix! In order to give it that delicious and creamy malt flavor you’ll add in a little bit of malt powder. You can find malt powder in the aisle with the hot chocolate mixes.

To make the cupcakes even more moist, you’ll add in some sour cream when mixing the cake batter.

MY OTHER RECIPES

Once the cupcakes are baked and cooled, you’ll quickly whip up some of my yummy Chocolate Malt Buttercream Frosting!

Super Easy Chocolate Malt Buttercream Frosting

For this easy frosting I use a basic buttercream recipe, but jazz it up with the addition of chocolate malt powder and cocoa powder. It’s smooth, creamy and filled with that delicious malt flavor!

I use a star tip to pipe the frosting onto the cupcakes, but what really takes these cupcakes over the top is the ganache!

Two Ingredient Chocolate Ganache

What is ganache? It’s basically just melted down chocolate with heavy cream, which creates an ultra silky chocolate sauce that’s perfect for topping treats.

The standard ratio for making ganache is 1 part chocolate to 1 part heavy cream. Here’s where it can get tricky though. The fats in the heavy cream and the quality of the chocolate can make the difference between a watery sauce and a thick and creamy sauce.

• Use HEAVY whipping cream (you’re looking for 36% or more in milk fat).
• Use QUALITY chocolate.
• Heat the cream till hot, then pour over the chocolate and LET IT SIT for 30 seconds.
• Gently stir JUST UNTIL the chocolate is melted into the cream. Over mixing will break down the fats and result in unhappy ganache.

Top each cupcake with a chocolate malt ball for the prettiest of presentations!

Seriously such an easy dessert, but SO IMPRESSIVE!

One bite and you’ll be hooked!

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Serves 24 cupcakes

Chocolate Malt Cupcakes

Cupcakes with chocolate, chocolate, and more chocolate.

20 minPrep Time

20 minCook Time

50 minTotal Time

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Ingredients

For the Chocolate Malt Cupcakes:
• 1 (15.25oz) box Devil’s Food Cake Mix
• 3 large eggs
• 1¼ cups water
• ½ cup vegetable oil
• ½ cup chocolate Malted Milk Powder
• ¾ cup sour cream
• 24 Chocolate covered Malt Balls (Whoppers)
For the Chocolate Malt Buttercream Frosting:
• 1 cup butter, softened
• 3 tbsp Chocolate Malted Milk Powder
• 2 tbsp Cocoa Powder
• 2 tbsp heavy cream
• 2-3 cups powdered sugar
For the Chocolate Ganache Frosting:
• 3/4 cup heavy whipping cream
• 3/4 cup bittersweet chocolate chips

Instructions

For the Cupcakes:
1. Preheat oven to 350 degrees. Line cupcake pan with 24 cupcake liners.
2. In the bowl of your stand mixer combine cake mix, eggs, water and oil.
3. Beat on low for 30 seconds, be sure to scrape sides of bowl.
4. Add chocolate malted milk powder and sour cream, beat on medium high speed for 2 minutes.
5. Fill cupcake liners ? full and bake for 18-20 minutes or until toothpick inserted in center comes out clean.
6. Cool on wire rack. Once cool pipe on the chocolate malt buttercream frosting{recipe below}. Prepare chocolate ganache{recipe below} and drizzle over the frosted cupcakes. Top with a Whopper. Store in an airtight container in the fridge.
For the Chocolate Malt Buttercream Frosting:
7. In the bowl of your stand mixer, use the paddle attachment and cream the butter for 2 minutes till fluffy.
8. Slowly add the malted milk powder and cocoa powder with the beater going.
9. Again slowly add the heavy cream and beat till incorporated.
10. Add the powdered sugar 1 cup at a time until you reach your desired sweetness.
11. Place frosting in a piping bag and pipe onto the cooled cupcakes.
For the Chocolate Ganache Frosting:
12. Place heavy cream in a microwave safe bowl and heat for 1 minute and 30 seconds. Careful not to let the cream boil over.
13. While it’s still hot pour it over the chocolates in another bowl and let sit for 30 seconds.
14. Use a whisk to stir until the mixture is smooth and creamy with no lumps.
15. Let cool slightly before drizzling over buttercream frosting.

Notes

*Can be stored at room temperature, but I think they taste better stored in an airtight container in the fridge.

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https://iwashyoudry.com/chocolate-malt-cupcakes-with-chocolate-malt-frosting/

Originally published on 4/25/2012. Updated photos and recipe on 4/19/2018.

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