Description
These Chocolate Malted Cupcakes combine a rich chocolate pound cake base with a creamy malt-infused frosting, topped optionally with crushed malted milk balls for an extra crunch and malt flavor. Perfectly moist and fluffy, they make a delightful treat for chocolate and malt lovers alike.
Ingredients
Scale
Cupcakes
- 12 paper cupcake liners
- 1 package Classy Chocolate Pound Cake Mix
- ¾ cup butter, melted
- ¾ cup water
- 1 large egg
- â…“ cup Malt Mixer
Frosting
- ¼ cup butter, softened
- 1 (8-ounce) package cream cheese, softened
- 3 tablespoons Malt Mixer
- 2 tablespoons unsweetened cocoa powder
- Pinch of salt
- 2 cups powdered sugar
- Crushed malted milk balls (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (163°C). Line a 12-count muffin pan with paper cupcake liners to ensure easy removal and prevent sticking.
- Mix the Batter: In a large mixing bowl, prepare the Classy Chocolate Pound Cake Mix according to package instructions by combining ¾ cup melted butter, ¾ cup water, and 1 large egg. Stir in ⅓ cup of Malt Mixer until well incorporated to add a distinct malt flavor to the batter.
- Bake the Cupcakes: Evenly divide the batter among the 12 cupcake liners. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow cupcakes to cool completely in the pan before frosting.
- Prepare the Frosting: In a medium bowl, combine the softened ¼ cup butter and cream cheese. Use an electric mixer to beat them together until smooth and fluffy. Gradually add the remaining 3 tablespoons of Malt Mixer, the cocoa powder, and a pinch of salt, mixing well after each addition. Slowly incorporate the powdered sugar and continue beating until the frosting is light, fluffy, and well combined. Refrigerate for 15-20 minutes if the frosting needs to firm up for easier piping.
- Frost and Garnish: Transfer the frosting into a pastry bag or a resealable plastic bag with a corner snipped off. Pipe the frosting onto the cooled cupcakes in decorative swirls. Optionally, sprinkle crushed malted milk balls on top for added texture and malt flavor. Store the finished cupcakes in the refrigerator until ready to serve.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent the frosting from melting.
- If you don’t have Malt Mixer, malted milk powder can be substituted but may alter the exact flavor slightly.
- The frosting can be made ahead and stored in the refrigerator; bring it to room temperature before mixing again for best piping results.
- Crushed malted milk balls add crunch and enhance malt flavor but can be omitted for a smoother topping.
