Double Chocolate Malt Shop Cupcakes W Cherry Vanilla Buttercream
Indulge in a decadent trip down memory lane with these Double Chocolate Malt Shop Cupcakes with Cherry Vanilla Buttercream—a nostalgic dessert mash-up that's as charming as it is delicious. The rich, moist chocolate cupcakes are infused with malted milk powder for a touch of old-fashioned soda fountain flair, while the creamy cherry-vanilla buttercream frosting swirled on top adds a fruity, floral sweetness. Topped with a signature maraschino cherry, these cupcakes are perfect for birthday parties, retro-themed gatherings, or simply satisfying your sweet tooth. Easy to prepare and ready in under 40 minutes, this recipe delivers a delightful blend of flavor and whimsy in each bite.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 0.25 cup malted milk powder
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup buttermilk
- 0.5 cup vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 0.5 cup boiling water
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 2 tablespoons cherry preserves
- 1.5 teaspoons vanilla extract (for buttercream)
- 12 pieces maraschino cherries
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, malted milk powder, baking powder, baking soda, and salt.
In a separate bowl, whisk buttermilk, vegetable oil, the egg, and vanilla extract until smooth.
Gradually mix the wet ingredients into the dry ingredients until combined, taking care not to overmix.
Slowly stir in the boiling water until the batter is thin and smooth.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
To make the buttercream, beat the softened butter in a large bowl until creamy, about 2-3 minutes.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Add the heavy cream, cherry preserves, and vanilla extract. Beat until the buttercream is light, fluffy, and fully combined.
Transfer the buttercream to a piping bag fitted with your desired tip and frost the cooled cupcakes.
Top each cupcake with a maraschino cherry for a classic malt shop finishing touch. Serve and enjoy!
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 242 mg | 11% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 62.8 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 189 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
