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
Scale
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.
