Malted Milk Ball Cupcakes
Indulge in the ultimate nostalgic treat with these Malted Milk Ball Cupcakes, a decadent dessert that combines the rich flavors of cocoa and creamy malt in every bite. Featuring a moist chocolate cupcake base infused with malted milk powder, these sweet confections are topped with a luscious malted milk buttercream frosting that’s as dreamy as it is smooth. Garnished with a generous sprinkle of crushed malted milk balls for a delightful crunch, these cupcakes are perfect for chocolate lovers seeking a unique twist on classic flavors. Easy to make in just under an hour, they’re a show-stopping addition to birthdays, gatherings, or any occasion that calls for a sweet surprise. Perfectly balanced between indulgence and nostalgia, these cupcakes will have everyone asking for seconds!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 0.5 cup malted milk powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 large egg
- 0.5 cup hot water
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 0.25 cup malted milk powder (for frosting)
- 3 tablespoons heavy cream
- 1 cup malted milk balls, crushed
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, malted milk powder, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, vanilla extract, and egg to the dry ingredients. Mix until well combined and smooth.
Slowly add the hot water to the batter while stirring until the mixture is smooth and slightly thin. Be cautious, as the batter will be hot.
Evenly distribute the batter into the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, make the frosting by beating the softened butter in a large bowl until creamy and smooth.
Gradually add the powdered sugar and malted milk powder to the butter, beating well after each addition.
Add the heavy cream, one tablespoon at a time, and continue beating until the frosting reaches your desired consistency.
Frost the cooled cupcakes generously with the malted milk frosting using a piping bag or a spatula.
Sprinkle the crushed malted milk balls over the tops of the frosted cupcakes as a decorative and crunchy garnish.
Serve immediately or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 399 mg | 17% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 62.7 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 108 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 298 mg | 6% | |
*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.
