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Chocolate Malt Cupcakes with Vanilla Malt Buttercream

Chocolate Malt Cupcakes with Vanilla Malt Buttercream
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Chocolate Malt Cupcakes with Vanilla Malt Buttercream are moist and tender cupcakes that combine rich cocoa flavor with the unique sweetness and nutty aroma of malted milk powder. Topped with a creamy, airy vanilla malt buttercream, these cupcakes offer a nostalgic yet luxurious taste perfect for any occasion, from casual treats to celebrations.

Ingredients

Scale

Cupcake Ingredients

  • 1 ¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ cup malted milk powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup granulated sugar
  • ½ tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract

Vanilla Malt Buttercream Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar
  • 3 tbsp malted milk powder
  • 2–3 tbsp heavy cream (adjust for consistency)
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Batter: In a large bowl, whisk together flour, cocoa powder, malted milk powder, baking soda, baking powder, sugar, and salt until evenly combined. In a separate bowl, beat eggs, buttermilk, vegetable oil, and vanilla extract together. Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined. Avoid overmixing to maintain a tender crumb.
  2. Bake the Cupcakes: Preheat the oven to 350°F (175°C). Line a muffin pan with cupcake liners and fill each about two-thirds full with batter. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  3. Make the Vanilla Malt Buttercream: Using a mixer, beat softened unsalted butter until smooth and fluffy. Gradually add powdered sugar and malted milk powder, mixing on low speed. Add vanilla extract and 2 tablespoons of heavy cream, then beat on medium-high until light and spreadable. Adjust consistency by adding more cream or powdered sugar as needed.
  4. Frost the Cupcakes: Once the cupcakes are completely cooled, use a piping bag or spatula to generously frost each cupcake with the vanilla malt buttercream. Create swirls or decorative patterns as desired.

Notes

  • Use room temperature ingredients for a smooth, consistent batter.
  • Do not overmix batter to avoid tough cupcakes.
  • Level flour when measuring to prevent dense texture.
  • Chill buttercream briefly if too soft before piping.
  • Use an oven thermometer to ensure correct baking temperature for optimal rise.

Nutrition

Keywords: chocolate cupcakes, malt cupcakes, vanilla malt buttercream, malted milk powder, chocolate dessert, cupcake recipe

Find it online: https://lillysplate.com/chocolate-malt-cupcakes-with-vanilla-malt-buttercream/