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Chocolate Malt Cupcakes, yum! They taste like a milkshake!
5 from 2 votes
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Chocolate Malt Cupcakes

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. 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. 2. In a medium bowl, combine cocoa flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  3. 3. In a large bowl, combine eggs, sugar, brown sugar, oil, buttermilk and vanilla extract.
  4. 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. 5. Fill cupcake liners 2/3 full and bake for 18-22 minutes or until an inserted knife comes out clean. Let cool.
  6. 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. 7. Frost cooled cupcakes and top with straws (I just cut each straw into 4 segments) and chocolate malt balls!