Chocolate Malt Cupcakes
A classic moist and tender chocolate cupcake topped with silky malt chocolate buttercream. These irresistible chocolate malt cupcakes will surely become your staple chocolate cupcake recipe!Jump to Recipe
WHY WE LOVE THIS CHOCOLATE MALT CUPCAKE RECIPE
There are many reasons to love this chocolate cupcake recipe. For starters, its a one bowl recipe. Which makes these cupcakes super easy and approachable.
If you have ever had malt milkshake, you know how delicious malt and chocolate are together! The frosting is really the star of the show. The malt makes the chocolate frosting so silky with a subtle sweetness. Malt powder can be found in the baking aisle at most grocery stores.
ABOUT THE INGREDIENTS FOR THESE CHOCOLATE CUPCAKES
This super easy chocolate malt cupcake is the perfect dessert for chocolate lovers. If you want a classic cupcake recipe, simply leave out the malt powder.
Not required but highly recommended is to try swapping the milk in this recipe for chocolate milk- the added richness of chocolate flavor is so delicious!
This recipe calls for a cup of strongly brewed coffee. The coffee flavor isn’t apparent in the cake at all, but simply serves the role of enhancing the chocolate flavor and adding moisture to the cupcake. The stronger the coffee, the better results.
- Granulated Sugar. I use organic cane sugar whenever possible because its less processed. Regular granulated sugar works great too!
- Unsweetened Cocoa Powder. For the best results, use a high quality cocoa powder. This is one ingredient that I never skimp on because its truly makes all the difference between a good chocolate cupcakes and an incredibly irresistible chocolate cupcake! Ghiradelli is typically available at most grocery stores in the baking aisle and worth using.
- Oil. any neutral flavor oil will work. I usually opt for grapeseed oil or vegetable oil as they are the most neutral and won’t add additional flavor to the cake.
- Strong Coffee. Don’t skip this step! The coffee serves the purpose of enhancing the chocolate flavor. You don’t actually taste coffee flavor at all in the actual cupcake.
- All-purpose Flour. Our go-to flour is an unbleached flour by King Arthur
- Malt Powder. I used Ovaltine which is malt powder with chocolate already added. But you can find malt powder on the baking aisle. It is a white powder. Either will work!
TIPS FOR MAKING THE PERFECT CHOCOLATE CUPCAKES EVERY TIME
Follow these tips and you are sure to make the perfect cupcakes every time!
USE ROOM TEMPERATURE INGREDIENTS
Set eggs to sit a room temperature for 30 minutes before baking or in a bowl with warm water for 5-10 minutes.
MEASURE FLOUR ACCURATELY
Always scoop flour with a spoon into measuring cup and level off with a knife for the most accurate measurement (unless you have scale at home). Otherwise you may have a cupcake that is too dense. Tips on how to properly measure flour- Instagram Reel videos!
MAKE SURE YOUR BAKING SODA/POWDER IS NOT EXPIRED
Baking Soda and Baking Powder can expire within 4-6 months so I always write the date I open the box. This may impact your cupcake from rising properly!
USE STRONG AND FRESHLY BREWED COFFEE
The coffee serves the purpose of enhancing the chocolate flavor. You don’t actually taste coffee flavor at all in the actual cupcake but the stronger the better.
FILL THE CUPCAKE LINERS 2/3RD FULL
I use a cookie scoop to fill the cupcake liners 2/3rd of the way full. It is 2 full scoops per cupcake.
FILL THE CUPCAKES WITH MALT FROSTING OR GANACHE- OPTIONAL
To fill the cupcake with even more chocolate, use a piping tip to carve out the center of the cupcake. Fill a piping bag with the frosting or ganache. Cover with malt buttercream.
HOW TO MAKE CHOCOLATE MALT BUTTERCREAM
This buttercream does take some planning but can be made in advance. It requires a 2 hour chill time, so plan accordingly. Its well worth the wait!
USE ROOM TEMPERATURE BUTTER
Take the butter out 1 hour before you plan on making the frosting. Cut into small pieces, as it will soften quicker and mix more evenly with the frosting.
HEAT THE MALT POWDER AND HEAVY CREAM
The first step is to make a ganache. Start by adding the malt powder and heavy cream to a saucepan until small bubbles form on the outer edge. Whisk frequently to prevent the malt powder from burning.
Add the warmed cream and malt over the chocolate and whisk until smooth and glossy.
Now for the hard part- allow to re solidify for 2 hours in the refrigerator. You want the ganache softened, not runny but not too hard either. It should be able to mix in a stand mixer. You are essentially making whipped ganache.
The frosting will keep for 3 days at room temperature and up to 7 days in the refrigerator.
If you love these chocolate cupcakes, you may also enjoy these chocolate recipes!
OTHER CHOCOLATE RECIPES TO TRY
Chocolate Malt Cupcakes with Malted Buttercream
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp kosher salt
- 1 cup whole milk room temperature
- 1/2 cup oil grapeseed, vegetable, canola
- 2 eggs room temperature
- 1 cup hot & strong coffee
- 1/2 cup malt powder (such as ovaltine)
- 10 oz chocolate chips semi-sweet or bittersweet
- 1 cup malted milk powder
- 1 cup heavy cream
- 1/2 cup unsalted butter room temperature, cut into pieces
- Preheat oven to 350 ° degrees F. Line cupcake pan with cupcake liners., In stand mixer bowl fitted with the whisk or paddle attachment or a large mixing bowl with a handheld mixer- combine the flour, sugar, cocoa powders, baking powder, malt powder and salt. Whisk to combine for 30 seconds.
- Add milk, oil, eggs to your dry ingredients and mix on medium speed until just combined. 2-3 minutes. Scrape down the sides of the bowl and carefully add coffee to the cake batter. Beat on medium speed for 1 minute.
- Batter will be runny. Fill cupcake liners ⅔ full.
- Bake for 18-19 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in pan for 10 minutes. Remove from the pan and transfer to cooling rack.
Malted Frosting Instructions
- Add chocolate chips to a large bowl. Set aside
- In a small saucepan on medium heat, combine the malt powder and heavy cream until the cream begins to bubble around the edge. Stir often so ensure that it doesn’t burn.
- Pour the cream mixture over the chocolate chips and let sit for 5 minutes. Whisk until a ganache is created and chocolate is melted and smooth and glossy.
- Cover the bowl and place in the refrigerator to chill for 2 hours.
- Once the ganache has cooled, add to a bowl of a stand mixer fitted with a whisk attachment. Add the room temperature butter and mix on medium speed until the frosting has lightened and becomes light and airy. Frosting keeps for you to 3 days at room temperature and up to 7 days in the refrigerator.