On a hot summer day, there really isn’t anything better than some cold ice cream. Whether it’s on a cone, in a bowl, a milkshake, you name it, it’s delicious. And it gets better when you add malt powder. There’s just something about a chocolate malt that satisfies every single one of your tastebuds. And who doesn’t love malted milk balls? They just melt in your mouth. These cupcakes will do exactly that. The chocolate malt frosting tastes just like a chocolate malt shake. I’d eat it by the bowl, and that’s saying a lot because I’m not really a huge fan of frosting. I got the recipe out of a Betty Crocker cupcake book, which had it paired with a yellow cake that had crushed malted milk balls mixed in. While that combination is delicious (not to mention fun to make), I opted out of that cake and decided to make a milk chocolate cake instead. The next choice was a tough one. I had a frosting and I had a cake, but that was it. What else could I possibly do with these? I almost made chocolate ganache to drizzle over them. Then I thought about dunking them in chocolate ganache to really make them like malted milk balls. Then I finally settled on making mini cupcakes and putting a malted milk ball on the top of each one. I had a vision, and boy was it a cute one. One of my lovely taste testers actually suggested making them in ice cream cones, which I would have done if they were easier to transport. And if I wasn’t so lazy. I’ll save that idea for a special occasion. Anyways, these cupcakes turned out exactly how I wanted them to and everyone loved them!
Chocolate Malt Cupcakes
Makes 16 regular cupcakes, about 60 mini cupcakes
For the cupcakes:
1 1/3 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
3/4 teaspoon vanilla extract
1 cup milk
Preheat oven to 350 F. In a large bowl, cream the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well with each. Add in vanilla. In a separate bowl, combine flour, baking soda, baking powder, cocoa powder, and salt. Add about 1/3 of the dry mixture into the butter/sugar/egg mixture. Then add about 1/2 of the milk. Continue adding, alternating between dry and wet, ending with dry. Scoop batter into lined muffin tins. Bake 12-15 minutes for mini cupcakes, 18-22 for regular cupcakes. Cool completely before frosting.
For the frosting:
2 cups powdered sugar
1/4 cup (1/2 stick) butter, softened
2 tablespoons malted milk powder
1 tablespoon cocoa powder
2 tablespoons milk
In a large bowl, beat all ingredients together until smooth. Pipe or spread frosting onto cupcakes. Top each cupcake with a malted milk ball (or ganache if you really want. Just use the ganache recipe from the butterbeer cupcakes, replacing butterscotch chips with chocolate).