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
Scale
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)
- 8â…“ tablespoons Malt Mixer, divided (â…“ 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.
