Chocolate Cupcakes With Malted Milk Frosting

Chocolate Cupcakes With Malted Milk Frosting
Chocolate Cupcakes With Malted Milk Frosting --- Here's a larger photo of these cupcakes. Photo of Chocolate Cupcakes With Malted Milk Frosting © Diana Rattray
  • 33 mins
  • Prep: 15 mins,
  • Cook: 18 mins
  • Yield: 18 servings
Ratings (4)

Malted milk powder and vanilla flavor this wonderful creamy frosting. The moist chocolate cupcakes are easy to make and delicious, and the malted milk frosting is such a nice complementary flavor.

Make these cupcakes for a potluck, a party, or any occasion. They make a great weekend treat! Pipe the frosting onto the cupcakes for an extra special look.

Related Recipe: ​Chocolate Sour Cream Cupcakes

What You'll Need

  • 1 cup water
  • 1/2 cup (4 ounces) unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour​ (Spoon and Sweep Method)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • For the Malted Milk Buttercream Frosting:
  • 1/2 cup (4 ounces) unsalted butter, room temperature
  • 3 to 3 1/2 cups confectioners' sugar (sift if lumpy)
  • 5 tablespoons malted milk powder
  • 1 pinch salt
  • 2 teaspoons vanilla extract

How to Make It

  1. Heat oven to 375 F.
  2. Line 18 muffin cups with cupcake papers.
  3. In a saucepan over medium heat, combine the water, 1/2 cup of butter, and the granulated and brown sugars. Heat, stirring, until butter has melted. Whisk in the cocoa powder until the mixture is smooth. Set aside to cool completely.
  4. Combine the flour, baking powder, baking soda, and 1/4 teaspoon of salt; set aside.
  5. In a mixing bowl, beat the eggs and 2 teaspoons of vanilla until blended. Slowly beat in the cooled cocoa, butter, and sugar mixture until well blended. Stir in the flour mixture until blended. Increase mixer speed to medium and beat for about 2 minutes, until batter is smooth.
  1. Fill cupcake papers about 1/2 to 2/3 full. Bake for about 18 minutes, until firm and cake springs back when lightly touched with a finger.
  2. Cool in the pan for 10 minutes. Remove the cupcakes to a rack to cool completely before frosting.

Frosting

  1. In a large mixing bowl, combine the 1/2 cup of butter, 3 cups of confectioners' sugar, malted milk powder, a pinch of salt, and 2 teaspoons of vanilla. Beat on low speed of electric mixer to combine, adding 4 tablespoons of milk, a tablespoon at a time.
  2. Add more milk or confectioners' sugar as needed for piping or spreading consistency. Beat for 2 minutes, or until smooth.
  3. Spread or pipe onto the cupcakes.

Makes about 18 cupcakes.

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