Chocolate Malt Cupcakes

Chocolate Malt Cupcakes, yum!  They taste like a milkshake!

Chocolate Malt Cupcakes with malted frosting– topped with malt balls and straws, it’s basically a milkshake cupcake!  And who can say no to that? It’s my favorite way to jazz up a regular chocolate cupcake and make it more special.  Just add one extra ingredient and you have a whole new flavor!

Chocolate Malt Cupcakes, yum!  They taste like a milkshake!

Malted milk powder is the secret ingredient to these fabulous cupcakes!  You can find it at your grocery store by the hot chocolate usually. It does come in a chocolate kind, but I like getting the original because then I can sneak it into chocolate chip cookies sometimes.  It’s really handy to have around because it’s not like it goes bad any time soon and adding a little to milkshakes at home just make you feel like you went to the creamery.  Super fancy!

Just a baking tip… you can add it to your baked goods, but remember that it’s a powdered milk.  So if you add it to cookies it makes them more chewy and not crispy.  So if you like crispy cookies, don’t add it!

Baking with malted milk powder

The malt powder just dissolves into the frosting and creates an awesome flavor!  Definitely a step up from your standard chocolate frosting.  You could even add it to canned frosting if that’s what you like to use.

Chocolate Malt Cupcakes, yum!  They taste like a milkshake!

Cupcakes are all about the decoration! These massive malt balls and adorable straws make these cupcakes the cutest things ever!  Never forget to “dress up” your cupcake with sprinkles, fresh fruit, or candy.   I just used some paper straws and cut each one into 4 segments and poked it into the frosting.  I love adding straws to my hot chocolate cupcakes or lemonade cupcakes too!

Chocolate Malt Cupcakes, yum!  They taste like a milkshake!

Chocolate Malt Cupcakes

Chocolate Malt Cupcakes


1 1/2 C. all-purpose flour
1 C. unsweetened cocoa powder
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
4 eggs, at room temp
1 C. sugar
1 C. brown sugar, packed
2/3 cup oil
1 C. buttermilk or milk
1 Tbsp. vanilla extract
1 C. butter, softened
1/4 C. malt powder (see photo)
2 tsp. vanilla extract
1-2 Tbsp. milk
1/3 C. unsweetened cocoa powder
2-3 C. powdered sugar


1. Preheat oven to 350 degrees and line pans with cupcake liners, I used green liners because I wanted them to look even more minty!
2. In a medium bowl, combine cocoa flour, cocoa powder, baking soda, baking powder and salt. Set aside.
3. In a large bowl, combine eggs, sugar, brown sugar, oil, buttermilk and vanilla extract.
4. Pour half the dry ingredients into the wet and stir. Then add the rest of the dry ingredients and stir again. Don't over mix.
5. Fill cupcake liners 2/3 full and bake for 18-22 minutes or until an inserted knife comes out clean. Let cool.
6. FROSTING: Beat butter until smooth. Add malt powder, vanilla extract, 1 tablespoon milk, and cocoa powder. Beat. Slowly add in powdered sugar until you reach your desired consistency. Add more milk if it becomes too stiff.
7. Frost cooled cupcakes and top with straws (I just cut each straw into 4 segments) and chocolate malt balls!

7 thoughts on “Chocolate Malt Cupcakes

  1. 1
    Roxana says:

    I love the idea of adding Malt powder to the frosting! They look so good!!

  2. 2
    Melanie Boyer says:

    I made the Easter chocolate cupcakes with the Malted Milk powder (LOVE CHOCOLATE MALTS). Anyway, I never did taste the malted flavor for some reason. Another question…after you’ve baked & frosted cupcakes, do you place in fridge? When I baked the others and frosted night before and placed in container, it seemed the frosting sort of “melted.” 🙁 Just curious on how you do yours. ANNNND…how many cupcakes does your recipe make? I normally take the easy way and do box mix…and LOVED your tip on the Easter cupcakes! Everyone thought they were from scratch!

  3. 3

    Oooh love these! And you got me inspired- I’m running out ASAP to pick up some malted milk powder 🙂 clever!

  4. 4
    Mela says:

    May I know if Dutch cocoa is good to use for the cupcake and frosting recipes? Thanks

  5. 5
    Aisha says:

    Thanks for this recipe!! Where did you purchase these brown cupcake liners? They look a little taller than the ones I’m use to. Thanks!!

  6. 6
    Roxi says:

    Do you think it would still turn out alright if I used chocolate malt powder?

  7. 7
    sabrina says:

    cute tasted good great idea

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