If you have a sweet tooth craving something that feels just a little nostalgic and delightfully indulgent, the Chocolate Malted Cupcakes Recipe is your new best friend. These cupcakes take the classic chocolate cupcake to a whole new level by introducing the rich, toasty flavor of malted milk, giving every bite a smooth, malt-kissed twist that’s simply irresistible. Whether you’re baking for a cozy family gathering or a special celebration, these cupcakes have that perfect balance of moist cake and luscious frosting that feels like a warm hug wrapped in chocolate and malt magic.
Ingredients You’ll Need
Gathering your ingredients for this recipe is straightforward and fun. Each ingredient plays a crucial role in delivering the perfect texture, flavor, and that unmistakable malt essence that sets these cupcakes apart.
- 12 paper cupcake liners: Essential for easy cupcake removal and clean presentation.
- 1 package Classy Chocolate Pound Cake Mix: The base that gives these cupcakes their rich cocoa depth and moist crumb.
- 1 cup butter, divided (¾ cup melted, ¼ cup softened): Adds richness and moisture while helping the frosting achieve its creamy texture.
- ¾ cup water: Keeps the batter smooth and mixes the ingredients perfectly.
- 1 large egg: Helps bind the ingredients and adds lift for a tender crumb.
- 8⅓ tablespoons Malt Mixer, divided (⅓ cup + 3 tablespoons): The star ingredient that infuses the cupcakes and frosting with that iconic malted flavor.
- 1 (8-ounce) package cream cheese, softened: Creates a silky frosting with a subtle tang that balances the sweetness.
- 2 tablespoons unsweetened cocoa powder: Intensifies the chocolate flavor in the frosting.
- Pinch of salt: Enhances all the other flavors and balances sweetness.
- 2 cups powdered sugar: Sweetens the frosting to the perfect, creamy consistency.
- Crushed malted milk balls (optional): Adds a delightful crunchy texture and enhances the malt flavor when sprinkled on top.
How to Make Chocolate Malted Cupcakes Recipe
Step 1: Prepare Your Oven and Liners
Start by preheating your oven to 325°F — this slightly lower temperature allows for cupcakes that bake evenly and remain extra moist. While it warms up, line a 12-count muffin pan with your paper cupcake liners to ensure a perfect shape and easy cleanup.
Step 2: Mix the Chocolate Malted Batter
Following the package directions, combine the Classy Chocolate Pound Cake Mix with ¾ cup melted butter, water, and your egg (if the mix calls for one). This creates a wonderfully rich base. Gently fold in ⅓ cup of Malt Mixer to infuse that unmistakable malt flavor right into the cupcake batter, promising an extraordinary taste from the very first bite.
Step 3: Bake to Perfection
Evenly divide the batter into the prepared muffin wells — filling them about two-thirds full works great. Bake for 25 to 30 minutes until a toothpick inserted into the center comes out clean. As the aroma of chocolate and malt fills your kitchen, you know your cupcakes are almost ready! Let them cool completely to set the texture and prepare for that dreamy frosting.
Step 4: Whip Up the Malted Cocoa Cream Cheese Frosting
In a medium bowl, beat together the remaining ¼ cup softened butter and cream cheese until fluffy and smooth using an electric mixer. Then gradually add the remaining 3 tablespoons of Malt Mixer, cocoa powder, and a pinch of salt, blending well to create that perfect balance of chocolate and malt. Slowly mix in powdered sugar until the frosting is light, creamy, and spreadable. If the frosting feels too soft, a little time in the refrigerator will firm it up just right for piping.
Step 5: Frost and Finish
Transfer your luscious frosting to a pastry bag or a large resealable bag with a corner snipped off, then pipe generous swirls atop each cooled cupcake. For the finishing touch, scatter crushed malted milk balls over the frosting to add a satisfying crunch and enhance that malted experience. Store the cupcakes in the refrigerator until ready to serve to keep them fresh and delectable.
How to Serve Chocolate Malted Cupcakes Recipe
Garnishes
The crushed malted milk balls aren’t just for crunch — they double as a beautiful, nostalgic garnish that instantly transforms your cupcakes into showstoppers. You could also sprinkle a tiny bit of cocoa powder or add a small chocolate shard for a touch of elegance.
Side Dishes
Chocolate Malted Cupcakes pair beautifully with a creamy vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For a more grown-up twist, serve alongside a rich coffee or a glass of cold milk to enhance the malt flavors.
Creative Ways to Present
If you’re looking to impress your friends, arrange the cupcakes on a rustic wooden tray decorated with vanilla beans or fresh berries. Another fun idea is to set up a cupcake decorating station where guests can add their own crushed candies or edible glitter — the playful malt flavor will surely be the star.
Make Ahead and Storage
Storing Leftovers
These cupcakes keep best when covered tightly and stored in the refrigerator to maintain the freshness of the cream cheese frosting. Properly stored, they will stay tender and delicious for up to 3 days, great for easing your dessert plans.
Freezing
You can freeze unfrosted cupcakes in an airtight container or wrapped tightly to prevent freezer burn. Freeze for up to 2 months. When you’re ready to enjoy, thaw them completely before frosting to keep the texture and flavor spot on.
Reheating
If you prefer your cupcakes at room temperature, simply remove them from the fridge about 30 minutes before serving. Avoid microwaving as it can melt the frosting and alter the texture. Let nature do its warming for the best experience.
FAQs
Can I use a different cake mix for this Chocolate Malted Cupcakes Recipe?
Absolutely! While the Classy Chocolate Pound Cake Mix is perfect for moisture and flavor, you can use any chocolate cake mix you love, just be sure to adjust the liquid and fat amounts as needed to maintain the proper texture and flavor balance, especially when adding the Malt Mixer.
What is Malt Mixer and can I substitute it?
Malt Mixer is a powdered malted milk product that adds that distinctive malt flavor. If you can’t find it, substitute with malted milk powder or even a small amount of powdered milk mixed with a pinch of cocoa powder for a similar effect.
Can I make the frosting dairy-free?
This frosting relies on cream cheese and butter for its rich tang and creamy texture, which makes it challenging to replicate exactly dairy-free. However, using dairy-free cream cheese and vegan butter alternatives can work, though the flavor might be slightly different.
How do I prevent the cupcakes from drying out?
Proper baking time is key. Check cupcakes a few minutes before the suggested time to avoid overbaking. Also, storing them in an airtight container at room temperature or in the fridge helps maintain moisture.
Can I increase the malt flavor in the recipe?
You can increase the amount of Malt Mixer slightly in the batter and frosting for a bolder malt taste, but be cautious not to overdo it as it may affect the texture or sweetness. Start with small additions and taste as you go!
Final Thoughts
If you’re in search of a cupcake that’s both a nostalgic treat and a fresh twist on chocolate desserts, this Chocolate Malted Cupcakes Recipe is destined to become a beloved favorite. The harmony of rich chocolate and smooth malt makes each bite feel special and comforting. Give it a try and watch how quickly these cupcakes disappear from your plate — they’re truly magical!
Print
Chocolate Malted Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 45-50 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and fluffy Chocolate Malted Cupcakes made with a classic chocolate pound cake mix enhanced by malted milk flavor. Topped with a smooth malted cream cheese frosting and optional crunchy crushed malted milk balls, these cupcakes are perfect for any chocolate lover seeking a nostalgic treat.
Ingredients
Dry and Wet Ingredients
- 1 package Classy Chocolate Pound Cake Mix
- 1 cup butter, divided (¾ cup melted, ¼ cup softened)
- ¾ cup water
- 1 large egg (if your box has a maroon logo and does include an egg)
- 8⅓ tablespoons Malt Mixer, divided (⅓ cup + 3 tablespoons)
Frosting Ingredients
- 1 (8-ounce) package cream cheese, softened
- 2 tablespoons unsweetened cocoa powder
- Pinch of salt
- 2 cups powdered sugar
Topping
- Crushed malted milk balls (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F. Line a 12-count muffin pan with paper cupcake liners to ensure the cupcakes don’t stick and for easy removal.
- Mix Batter: Prepare the chocolate pound cake mix according to the package instructions using ¾ cup melted butter, ¾ cup water, and 1 large egg if applicable. Stir in ⅓ cup of the Malt Mixer to impart a rich malted flavor.
- Bake Cupcakes: Evenly distribute the batter among the prepared muffin cups. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Once baked, allow the cupcakes to cool completely before frosting.
- Prepare Frosting: In a medium bowl, beat the softened ¼ cup butter and cream cheese with an electric mixer until fluffy and well combined. Gradually mix in the remaining 3 tablespoons of Malt Mixer, cocoa powder, and a pinch of salt until fully blended. Slowly add powdered sugar and continue mixing until the frosting is light and fluffy. If needed, refrigerate for 15-20 minutes to firm up the frosting.
- Decorate Cupcakes: Transfer the frosting to a pastry bag or resealable bag with a corner snipped off. Pipe the frosting onto the cooled cupcakes in a decorative swirl. Optionally, sprinkle with crushed malted milk balls for added texture and flavor. Store the finished cupcakes in the refrigerator until served.
Notes
- If your cake mix does not include an egg, omit it from the recipe.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- Malted milk balls add a delightful crunch but are optional.
- Refrigerate cupcakes if not served immediately to maintain freshness.
