Malted milk powder on it’s own is a bit strange. It smells… off. But when added to chocolate something amazing happens. The toasty, almost indescribable sparkle it adds to every chocolate treat is something to be relished. The 1950s might not have been the greatest time for women (or anyone who wasn’t a white man for that matter), but they were a great time for fabulous and adorable desserts.
Taste: Like a super chocolate-y malted milkshake – but better.
Texture: The cake is perfectly moist while the frosting is rich and creamy. The malt ball on top adds a nice crunch.
Ease: Not difficult at all, just dirties a few dishes.
Appearance: The cute factor is the very best part of these cupcakes!
Pros: Beyond adorable and delicious. Would be perfect for a 50s themed party or just when you’re craving something chocolate.
Would I make this again? Absolutely.
You might also like Chocolate Malt Sandwich Cookies.
Chocolate Malt Cupcakes
Makes about 28
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened Dutch-process cocoa powder
- 1/2 cup granulated sugar
- 3/4 cup packed light-brown sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 1/4 cups malted milk powder
- 1 cup vegetable oil
- 3 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- Chocolate Malt Buttercream (recipe follows)
Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Whisk together flour, cocoa, sugars, baking soda, and salt. In another bowl, whisk together the milk and malted milk powder until the powder is dissolved.
With an electric mixer on medium-high speed, beat flour mixture, milk mixture, and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add sour cream and vanilla, and beat until just combined.
Divide batter evenly among lined cups, filling each halfway. Bake, rotating tins halfway through, until a cake tested inserted comes out clean, about 20 minutes. Cupcakes can be stores up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
Chocolate Malt Buttercream
From Southern Living
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 5 1/2 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1 cup malted milk powder
- 1/2 cup milk, plus more if necessary
- chocolate covered malt balls to garnish
- red and white striped paper straws to decorate (optional)
Beat butter, vanilla, and salt with an electric mixer until smooth. In a separate bowl, sift together sugar, cocoa powder, and malted milk powder. Gradually add sugar mixture alternatively with the milk in 3 additions. Beat until smooth, adding more milk until desired consistency is achieved. Remove frosting to a piping bag fitted with a tip of your choosing and pipe onto cupcakes. Place a malt ball on the top of each cupcake. Decorate with a striped paper straw cut to size, if desired.