Malted Milk Cupcakes (whopper cupcakes)
The most delicious and tender chocolate and malted milk cake topped with addicting malted milk vanilla frosting. A malt milkshake in cake form.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: about 20-24 cupcakes 1x
Ingredients
Cupcakes-
6 tablespoons butter, room temp (85 g)
6 tablespoons brown sugar (83 g)
6 tablespoons sugar (75g)
3 large eggs, room temp
1/4 cup sour cream, room temp (60 g)
1 2/3 cup flour (200g)
2 tablespoons cocoa powder (20g)
3/4 teaspoons salt
1 cup buttermilk, room temp (240 g)
6 tablespoons malt powder (35 g)
3/4 tablespoon white vinegar
1 1/4 teaspoon baking soda
Frosting-
1 1/2 cups butter (340 g)
4 cups (500 g) powdered sugar, sifted
1 1/2 teaspoons vanilla extract
1 cup (95 g) malt powder
1/3 cup heavy cream (77 g)
Whoppers or malt balls, for decorating, if desired
Instructions
Cupcakes-
Preheat oven to 350 F and line 2 cupcake tins with cupcake wrappers.
In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl using an electric hand mixer) mix the butter, brown sugar, and white sugar together till creamy, about 3 minutes, scraping the sides of the bowl several times. Add the eggs, mixing well after each addition. Add in the sour cream and mix well. It may look a bit curdled after this, but don’t worry.
In a medium bowl combine the flour, cocoa powder, and salt.
In a small bowl combine the buttermilk and malt powder till well mixed.
Pour the bowl of the flour mixture in and mix till just incorporated, then pour in the milk mixture and mix till just incorporated.
In a medium bowl combine the white vinegar and baking soda. This will fizz up so don’t put it in too small of a bowl. Pour this into the mixture and mix till incorporated, scraping the sides once.
Fill each muffin tin about 2/3-3/4 full and bake for 18-22 minutes till a toothpick inserted comes out with a few moist crumbs.
Let cool in tin for 5 minutes before removing to a wire rack to finish cooling. Completely cool before frosting.
Frosting-
In the bowl of a stand mixer fitted with a paddle attachment, whip the butter till light and creamy, scraping the sides as needed. Whip at least 3 minutes or so.
Add the sifted powdered sugar and vanilla and mix well. In a small bowl combine the heavy cream and the malt powder till well mixed. Pour the cream mixture into the bowl and whip really well, at least 5 minutes, scraping the sides several times.
Pipe the frosting on each cupcake and top with whole or crushed malted milk balls (like whoppers).
Notes
If you are not going to pipe the frosting onto the cupcakes, you could probably ½ the frosting recipe or you’ll have lots leftover.
If you want to try a vanilla cake base instead of chocolate replace the cocoa powder with more flour and add 1 tablespoon vanilla extract when you add the sour cream to the cake batter.
I store these cupcakes in the fridge because I like cold cake. But you can also save them in a covered container on the counter too.
Keywords: Cupcakes, Chocolate cake, Malt, Malted milk, Whoppers, Candy, Dessert, Chocolate dessert, frosting, birthday