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

Chocolate Malt Cupcakes

5 from 7 votes

Ingredients
  

  • CHOCOLATE 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
  • CHOCOLATE MALT FROSTING:
  • 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

Instructions
 

  • 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!