Chocolate Malted Cupcakes

One of my husband’s favorite desserts is chocolate malt….We are talking Whoppers, Chocolate Ovaltine, malted milkshakes, and so on.  Apparently it is a family addiction because the love of chocolate malt dates back all the way to his great grandmother and the memories she created with her delicious chocolate malted milk balls! I, myself, am not the biggest fan of malted anything, but that didn’t stop me from experimenting to see if there was something malted out there that would make my mouth salivate.

So when my close friend asked me to make her little boy’s birthday cupcakes, I decided to make chocolate malted cupcakes. I used my family’s vanilla buttercream frosting recipe and to my surprise, it was delicious! It is an exciting spin on the typical chocolate cupcake that brings back all those malted memories from long ago!

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Chocolate Malted Cupcakes:

For the cupcakes:

2 1/4 cups all purpose flour

3/4 cup unsweetened Dutch-process cocoa powder

1/2 cup sugar

3/4 cup light brown sugar

1 1/2 t baking soda

1/2 t salt

1 cup milk

1 1/4 cups malted milk powder

1 cup vegetable oil

3 large eggs, room temperature

1 cup sour cream, room temperature

1 t vanilla extract

Directions:

1. Preheat oven to 350 degrees and line standard muffin pan with paper liners. Whisk together flour, cocoa, both sugars, baking soda and salt. In another bowl, whisk together the milk and malted milk powder until it is dissolved completely.

2. With an electric mixer on medium high speed, beat flour mixture, milk mixture, and oil until combined. Add eggs, one at a time, beating well until incorporated, scraping down the sides of bowl as needed. Add sour cream and vanilla, and beat until just combined.

3. Divide batter evenly among lined cups, filling each halfway. Bake, rotating halfway through, until a toothpick comes out clean, about 20 minutes. Cupcakes can be stored up to 3 days room temperature, or frozen up to 2 months, in airtight containers.