Chocolate Malt Cupcakes

Chocolate Malt Cupcakes

I loooooove a good Chocolate Malt Milkshake. In fact, I’d probably choose it over a regular milkshake. However, I’ve never had success baking malt desserts. Today that changed! These Chocolate Malt Cupcakes have the perfect balance between malt and chocolate. I will definitely be bookmarking this recipe to make in the future!


1 cup All-Purpose flour

1/2 tsp baking soda

1/2 cup malted milk powder

3/4 milk

1/2 cup unsweetened cocoa powder

1/2 cup white sugar

3/4 cup vegetable oil

1 large egg

1 tsp vanilla extract


1 stick unsalted butter, softened

2 cups powdered sugar

1/3 cup malted milk powder

4 oz milk chocolate, melted

2 tbsps milk

1 tsp vanilla extract


Preheat oven to 350F and line a 12 cup muffin tin with cupcake liners.

Combine flour, baking soda, and malted milk powder in a medium bowl and whisk until combined. In a small saucepan, heat milk but do not boil. Pour over cocoa powder in a large bowl and mix until smooth. Let cool and then whisk in white sugar, vegetable oil, and vanilla. Whisk until smooth. Mix in flour combination until just combined.

Fill 12 muffin cups 3/4 of the way full. Bake 20-25 minutes, or until muffin tops spring back.

To make the frosting, beat butter until smooth. Beat in powdered sugar, malted like powder, melted chocolate, milk, and vanilla extract.

Using a ziploc bag or a piping bag, pipe the frosting onto the cupcakes once completely cool. Top with malted milk balls.

Hope you love these as much as I did!



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