Chocolate Malt Cupcakes


These are so good. The most delicious, moist cupcake with such yummy frosting on top. I love the look of the dash of sprinkles, the chocolate ball and the straw – such a cute touch!

What is cool about the cupcake batter is that you use a box mix but you also add a lot of other ingredients (ex. sour cream) that made it so moist and delicious – and huge! These things looked like muffins when they came out of the oven!

(They also smell your kitchen up, nice and chocolately!)



Ingredients (cupcake)

  • 1 box Devil’s Food Cake Mix
  • 3 eggs
  • 1/2 cup oil
  • 3/4 cup buttermilk
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup malted milk powder

Malted Milk Buttercream Frosting

  • 1/2 cup (4 ounces) unsalted butter, room temperature
  • 3 to 3 1/2 cups confectioners’ sugar (sift if lumpy)
  • 5 tablespoons malted milk powder
  • pinch salt
  • 2 teaspoons vanilla extract
  • 4 to 5 tablespoons milk or light cream



1. Preheat oven to 350 degrees and line pans with 24 cupcake liners.
2. Sift cake mix in to a small bowl and set aside.
3. Combine eggs, oil, buttermilk, sour cream and vanilla extract until smooth.
4. add malted milk powder to cake mix and stir.
5. Combine dry and wet ingredients and mix.
6. Fill cupcake liners 3/4 full and bake for 16-22 minutes, or until a knife comes out clean.
  1. In a large mixing bowl, combine the butter, 3 cups of confectioners’ sugar, malted milk powder, salt, and vanilla.
  2. Beat on low speed of electric mixer to combine, adding 4 tablespoons of milk, a tablespoon at a time.
  3. Add more milk or confectioners’ sugar as needed for piping or spreading consistency.
  4. Beat for 2 minutes, or until smooth.
  5. Spread or pipe onto the cupcakes.





    • May 23, 2014 / 2:50 pm

      Malt is so good!!! Love it

  1. May 23, 2014 / 5:20 pm

    These are adorable, and they look soo tasty!

    • May 23, 2014 / 7:13 pm

      Thank you so much! They are definitely tasty 😉 mhmm!

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