Thursday, April 12, 2012

Chocolate Malted Crunch Cupcakes

A friend of mine recently made Malted Milk Ice Cream and wrote about it on her blog. It inspired me to make these Chocolate Malted Crunch Cupcakes.

Chocolate Malted Crunch Cupcakes
Makes 18-24 standard cupcakes

1 1/2 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/4 cup unsweetened cocoa
1 cup sugar
2 oz bittersweet chocolate
2 Tbsp unsalted butter, room temp
1/2 cup boiling water
1 tsp vanilla extract
1/2 cup sour cream, room temp
1/2 cup buttermilk, room temp, shaken
2 large eggs, room temp
1 1/2 cups malted milk balls
(The Easter egg Whoppers are on sale right now, so I used those for the inside)

Preheat oven to 350*. Line two 12-cup cupcake tins. Get your 1/2 cup of water boiling. Finely chop the chocolate.


In a medium bowl, sift flour, baking soda, salt, cocoa, and sugar through a fine-mesh sieve.


Place chocolate and butter in a separate large bowl. Pour boiling water over and let it sit for 2 minutes. Stir until smooth.

Whisk in vanilla, sour cream, buttermilk, and eggs until well combined.

Add dry ingredients, whisking until smooth.

Put the malt balls in a large baggie. Using a kitchen mallet, crush the balls into smalls bits.

Mix into the batter.

Using a medium ice cream scooper, scoop batter into each liner, about 3/4 full. 

Bake for 22-26 minutes or until a knife inserted into the center of the cupcake comes out clean. Place the tins on a cooling rack. Allow to cool completely before frosting.

Chocolate Malted Crunch Buttercream
Makes 5 cups

2 cups unsalted butter, room temp
6-8 cups powdered sugar, sifted
1/2 tsp table salt
2 tsp vanilla extract
6-8 Tbsp heavy cream
2/3 cup Ovaltine, sifted
4 Tbsp Malted Milk, sifted, plus about a tsp more for garnish
Malted Milk Balls, for garnish

Beat the butter for a few minutes using a stand mixer with the paddle attachment on medium speed.

Turn your mixer on the lowest speed and add 6 cups of the sifted powdered sugar, mixing until the sugar is fully combined with the butter.


Increase the mixer speed to medium and add vanilla, salt, and 6 Tbsp of cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining powdered sugar, 1 cup at a time. If your frosting needs to be thinned out, add remaining cream, 1 Tbsp at a time.

Add Ovaltine and malted milk to the buttercream, mix until combined.

Frost the cupcakes. I used the Wilton round #1A tip to frost these cupcakes.

Take a little pinch of the malted milk.

Lightly sprinkle the malted milk over the buttercream.

Put a malted ball on top.

These taste so good and adding that little bit of malt on top seals the deal. :)

-Check out Kelly's Cravings for the Malted Milk Ice Cream recipe.


  1. These look like they are right off the shelves of Georgetown Cupcake! Amazing!!!

  2. OH MY HEAVENS! These look amazing. I'll have to try them soon.