If you’re craving a dessert that brings together rich chocolate and the nostalgic crunch of malted milk balls, you’re going to adore this Chocolate Malted Cupcakes Recipe. These cupcakes are an incredible twist on classic chocolate treats, boasting a tender, moist crumb thanks to the unique addition of malt powder and a luscious malt-infused cream cheese frosting. Perfect for sharing with friends or treating yourself to a decadent afternoon pick-me-up, this recipe promises a delightful balance of flavors and textures that will have you reaching for more. Let’s dive in and make these unforgettable cupcakes a new favorite in your baking repertoire!
Ingredients You’ll Need
Gathering the right ingredients is half the joy of baking, and these simple, yet carefully selected items each play a crucial role in crafting the perfect Chocolate Malted Cupcakes Recipe. Every component adds its own special touch—whether it’s the creamy butter lending richness, the malt mixer adding that classic malt flavor, or the cocoa powder deepening the chocolate essence.
- 12 paper cupcake liners: These help your cupcakes bake evenly and make for easy cleanup.
- 1 package Classy Chocolate Pound Cake Mix: This forms the flavorful and moist base of your cupcakes, simplifying your prep.
- 1 cup butter, divided: Using ¾ cup melted butter in the batter adds moisture, while the softened ¼ cup is key for the creamy frosting.
- ¾ cup water: Hydrates the batter so the cupcakes turn out tender and soft.
- 1 large egg: Binds ingredients together and contributes to the structure of the cupcakes.
- 8⅓ tablespoons Malt Mixer, divided: This star ingredient brings the classic malt flavor that makes these cupcakes truly unique.
- 1 (8-ounce) package cream cheese, softened: Offers a tangy creaminess that perfectly complements the malt and chocolate notes in the frosting.
- 2 tablespoons unsweetened cocoa powder: Intensifies the chocolate flavor in the frosting without overpowering the malt.
- Pinch of salt: Enhances all the flavors, making each bite more vibrant.
- 2 cups powdered sugar: Sweetens and lightens the cream cheese frosting for a perfectly balanced finish.
- Crushed malted milk balls (optional): Adds a delightful crunch and extra malt flavor as a garnish.
How to Make Chocolate Malted Cupcakes Recipe
Step 1: Get Your Oven Ready
Start by preheating your oven to 325°F. This slightly lower temperature helps the cupcakes bake evenly, avoiding any burnt edges or undercooked centers. Place the paper cupcake liners in your 12-count muffin pan, so you’re all set to fill them with your delicious batter.
Step 2: Mix the Batter
Prepare the Classy Chocolate Pound Cake Mix according to the package instructions: combine ¾ cup melted butter, ¾ cup water, and the large egg. Then, stir in ⅓ cup of the malt mixer. This step is where the magic begins, infusing the batter with that irresistible malt flavor that elevates these cupcakes beyond your typical chocolate treat.
Step 3: Bake to Perfection
Divide the batter evenly among your lined muffin pan wells, filling them generously but not to the brim. Bake for 25 to 30 minutes, keeping an eye for the classic toothpick test—it should come out clean when inserted in the center. Once baked, set your cupcakes aside to cool completely; this is essential for the frosting to spread beautifully without melting.
Step 4: Whip Up the Malted Cream Cheese Frosting
In a medium bowl, beat the softened butter and cream cheese together until fluffy and smooth. Gradually add the remaining 3 tablespoons of malt mixer, unsweetened cocoa powder, and a pinch of salt, mixing well after each addition. Slowly incorporate the powdered sugar until the frosting becomes light, creamy, and perfectly sweet. If your frosting feels too soft, pop it into the fridge for 15-20 minutes to firm up before decorating.
Step 5: Frost and Finish
Transfer your luscious malted cream cheese frosting to a pastry bag or a resealable bag with a corner snipped off, then pipe it generously onto the cooled cupcakes. For an extra special touch, sprinkle crushed malted milk balls on top to add a bit of crunch and enhance that delightful malt flavor. Store your cupcakes in the refrigerator to keep the frosting fresh and creamy.
How to Serve Chocolate Malted Cupcakes Recipe
Garnishes
Adding crushed malted milk balls as a topping is a timeless choice, offering a perfect crunch and maltiness. For a twist, try sprinkling some cocoa powder or even a drizzle of chocolate ganache to make these cupcakes even more decadent and visually stunning.
Side Dishes
These cupcakes shine brilliantly on their own, yet pairing them with a scoop of vanilla or malted milk ice cream creates a dreamy dessert experience. A glass of cold milk or a hot cup of coffee also complements their rich chocolate malt flavor beautifully.
Creative Ways to Present
For parties or special occasions, place the frosted cupcakes on a tiered serving platter, and add edible flowers or chocolate shavings for extra flair. Wrapping individual cupcakes in clear cellophane tied with a ribbon makes a thoughtful, homemade gift that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, place the cupcakes in an airtight container and store them in the refrigerator for up to 3 days. This keeps the frosting fresh and the cupcakes moist, so they taste just as delightful as when freshly baked.
Freezing
You can freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer bag for up to 2 months. When ready to enjoy, thaw at room temperature before frosting. Freezing already frosted cupcakes is possible but may cause slight texture changes in the frosting.
Reheating
While these cupcakes are best enjoyed cool, if you prefer them slightly warm, remove the frosting and microwave the cupcake alone for 10-15 seconds. Replace the frosting afterward to maintain its creamy texture without melting it completely.
FAQs
Can I use a different cake mix instead of the Classy Chocolate Pound Cake Mix?
Absolutely! While the pound cake mix provides a great texture unique to this recipe, you can substitute a standard chocolate cake mix. Just be mindful that the baking times and textures might vary slightly.
Is malt mixer essential in this recipe?
The malt mixer is what gives these cupcakes their signature malted flavor; without it, you’ll still have tasty chocolate cupcakes but miss out on that nostalgic malt richness. If you can’t find malt mixer, malted milk powder can be a good alternative.
How do I know when the cupcakes are perfectly baked?
The best way is the toothpick test. Insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, your cupcakes are done. Avoid overbaking as that can dry them out.
Can I make the frosting ahead of time?
Yes, you can make the malted cream cheese frosting a day in advance. Keep it refrigerated in an airtight container and whip it lightly before frosting your cupcakes to restore its fluffy texture.
Can I use regular butter instead of melted and softened separately?
For the best results, it’s important to use ¾ cup melted butter in the batter for moisture and texture, and ¼ cup softened butter in the frosting for creaminess. Using only one form could affect the final outcome.
Final Thoughts
I hope you’re as excited as I am to whip up this Chocolate Malted Cupcakes Recipe! It’s one of those recipes that feels like a cozy hug wrapped in delicious chocolate and malt. Perfect for sharing, gifting, or simply indulging yourself, these cupcakes are sure to become a beloved staple in your kitchen. So grab your ingredients, have fun baking, and don’t forget to savor each malted, chocolatey bite!
Print
Chocolate Malted Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Malted Cupcakes are a delightful twist on classic chocolate cupcakes, infused with malted milk powder for a rich, nostalgic flavor. Topped with a creamy malted cocoa frosting and optional crushed malted milk balls, they offer a perfect balance of soft, moist cake and fluffy, flavorful icing.
Ingredients
Cupcakes
- 12 paper cupcake liners
- 1 package Classy Chocolate Pound Cake Mix
- ¾ cup butter, melted
- ¾ cup water
- 1 large egg (if your box has a maroon logo and includes an egg)
- ⅓ cup Malt Mixer (malted milk powder)
Frosting
- ¼ cup butter, softened
- 1 (8-ounce) package cream cheese, softened
- 3 tablespoons Malt Mixer (malted milk powder)
- 2 tablespoons unsweetened cocoa powder
- Pinch of salt
- 2 cups powdered sugar
- Crushed malted milk balls (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 325°F. Place paper cupcake liners into the wells of a 12-count muffin pan to prepare for baking.
- Mix Cupcake Batter: Prepare the Classy Chocolate Pound Cake Mix according to the package directions by combining ¾ cup melted butter, ¾ cup water, and 1 large egg. Stir in ⅓ cup of Malt Mixer to incorporate the malted flavor into the batter.
- Bake the Cupcakes: Divide the batter evenly among the prepared muffin pan wells. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
- Prepare the Frosting: In a medium bowl, combine the softened ¼ cup butter and cream cheese. Use an electric mixer to beat until fluffy and well combined. Gradually add the remaining 3 tablespoons of Malt Mixer, cocoa powder, and a pinch of salt, mixing until blended. Slowly add the powdered sugar, continuing to beat until the frosting is light and fluffy. Refrigerate for 15-20 minutes if needed to firm up the frosting.
- Frost and Garnish: Transfer the frosting to a pastry bag or resealable plastic bag with a corner cut off. Pipe the frosting onto the cooled cupcakes. Optionally, sprinkle with crushed malted milk balls for added texture and flavor. Store cupcakes in the refrigerator to keep fresh.
Notes
- Check your cake mix packaging for egg requirements before adding to batter.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Refrigerate frosted cupcakes to maintain frosting texture and freshness.
- Crushed malted milk balls add a crunchy topping but can be omitted for a simpler cupcake.
- Use a gentle folding motion when stirring in dry malted milk powder to avoid over mixing.
