For the cupcakes:
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened Dutch-process cocoa powder
- 1/2 cup granulated sugar
- 3/4 cup packed light-brown sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1 1/4 cups malted milk powder
- 1 cup vegetable oil
- 3 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon pure vanilla extract
For the buttercream:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 5 1/2 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1 cup malted milk powder
- 1/2 cup milk, plus more if necessary
- chocolate covered malt balls to garnish
- red and white striped paper straws to decorate (optional)
For the cupcakes:
Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Whisk together flour, cocoa, sugars, baking soda, and salt. In another bowl, whisk together the milk and malted milk powder until the powder is dissolved.
With an electric mixer on medium-high speed, beat flour mixture, milk mixture, and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add sour cream and vanilla, and beat until just combined.
Divide batter evenly among lined cups, filling each halfway. Bake, rotating tins halfway through, until a cake tested inserted comes out clean, about 20 minutes. Cupcakes can be stores up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
For the buttercream:
Beat butter, vanilla, and salt with an electric mixer until smooth. In a separate bowl, sift together sugar, cocoa powder, and malted milk powder. Gradually add sugar mixture alternatively with the milk in 3 additions. Beat until smooth, adding more milk until desired consistency is achieved. Remove frosting to a piping bag fitted with a tip of your choosing and pipe onto cupcakes. Place a malt ball on the top of each cupcake. Decorate with a striped paper straw cut to size, if desired.
I try to bake a cake or cupcakes from scratch 2x a year – once for each kid’s birthday. I’ve only ever repeated a recipe once in 8 years, but THIS ONE – the whole family says this is the best yet. A do-over for sure!!! The texture of both the cupcakes and the icing were incredible. And the flavors were so yum! Thank you!!!
So happy you loved this recipe! Thanks for taking the time to comment your rave review, Victoria! 🙂
These turned out great! I will definitely be making them again.
Hey tessa. I keep visiting this page for this particular recipe again and again but never quite get to making them. I have a question, do you have any substitute for sourcream. I want to go for something healthier. Also, where i live sourcream and greek yoghurt arent really sold in the market. We do however get fresh whole mill yoghurt. Hoping you could help. Thanyou 🙂
Can this same recipe be used to make a two layered chocolate malt cake?
I think this is a great recipe but there is a very similar recipe which i prefer is better. It’s called Malted Milkshake Cupcakes and the website you can find it on is Easybaked. It is very yum with hardly any ingredients needed.
Not to judge but there’s another recipe similar to this one but is much better. Malted Milkshake Cupcakes and you can find the recipe on Easybaked website!
those straws….soo cute!
I made these cupcakes on the weekend and was very impressed. They turned out lovely and light and the frosting was great. Will be making these again.
there are beautiful
They really look adorable! I think I will try them out!Thank you for sharing the recipe with us!
Divine and it looks yummy on the photos. I can't wait to try this at home.
Your cupcakes look delicious and very cute!I made a very similar cupcake at the weekend, you can check it out on my blog if you want http://easybakesandcakes.blogspot.com/2011/08/cho… .. Also was wondering is the malted milk powder hard to find in the shop?
Yours look adorable! I had no trouble finding malted milk powder – in my grocery store it was in the same aisle as the teas, coffees, hot chocolate drink powders, etc. If you can't find it in the shop King Arthur Flour makes a great powder – http://www.kingarthurflour.com/shop/items/malted-…
Just make sure you don't buy chocolate malted milk powder. Hope that helps!
Thanks for your help.Will look out for the malted milk powder in future 🙂
These cupcakes look delicious! Thanks for sharing.
These cupcakes look fantastic and are just so cute!
I LOVE THEM!! Ally, My granddaughter, has a new favorite since she came to my house a couple of weeks ago….MALT BALLS! I bought a very large, clear candy jar and filled it with malt balls….when she gets to Oma's house, the first thing she does is run to the malt ball jar. (she informed me a few days ago, the jar was getting a little low). I can't wait to make these for her, she'll be in heaven. thank you thank you!!!!!
These not only look beyond delicious, but you also made them SO perfectly!! How did you manage to make them look SO good!?!? 😀
oh yummmm, perfection in a cupcake 🙂 i adore that malted flavour but have yet to bake anything malty, these look like the perfect place to start!
That looks absolutely incredible. What an awesome idea for a chocolate cupcake jazzed up a bit. Thank you for sharing.
These are so cute Tessa! I love the little straws 🙂 I made a chocolate malt cupcake a while back that is still one of my favorite recipes to this day. Such a good combo!
Yum! I've had malted milk shakes but never a cupcake. These look delish!
These are so adorable!