Chocolate Cupcakes With Malted Milk Frosting

Chocolate Cupcakes With Malted Milk Frosting

The Spruce / Diana Rattray

Prep: 15 mins
Cook: 18 mins
Total: 33 mins
Servings: 18 servings
Yield: 18 cupcakes
Nutrition Facts (per serving)
284 Calories
11g Fat
43g Carbs
3g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 284
% Daily Value*
Total Fat 11g 15%
Saturated Fat 7g 33%
Cholesterol 48mg 16%
Sodium 118mg 5%
Total Carbohydrate 43g 16%
Dietary Fiber 1g 4%
Total Sugars 32g
Protein 3g
Vitamin C 0mg 0%
Calcium 39mg 3%
Iron 2mg 9%
Potassium 67mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Malted milk powder and vanilla flavor this wonderful creamy frosting. The moist chocolate cupcakes are easy to make and delicious, and the malted milk frosting is such a nice complementary flavor.

Make these cupcakes for a potluck, a party, or any occasion. They make a great weekend treat. Pipe the frosting onto the cupcakes for an extra special look.


For the Cupcakes:

  • 1 cup water

  • 1/2 cup (4 ounces) unsalted butter

  • 1/2 cup granulated sugar

  • 1/2 cup brown sugar, packed

  • 1/2 cup unsweetened cocoa powder

  • 1 1/2 cups all-purpose flour​ (measured with spoon and sweep method)

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 2 large eggs

  • 2 teaspoons pure vanilla extract

For the Malted Milk Buttercream Frosting:

  • 1/2 cup (4 ounces) unsalted butter, at room temperature

  • 3 to 3 1/2 cups confectioners' sugar, sifted if lumpy

  • 5 tablespoons malted milk powder

  • 1 pinch salt

  • 2 teaspoons pure vanilla extract

Steps to Make It

Make the Cupcakes

  1. Gather the ingredients. Preheat oven to 375 F.

  2. Line 18 muffin cups with cupcake papers.

  3. In a saucepan over medium heat, combine the water, 1/2 cup of butter, and the granulated and brown sugars. Heat, stirring, until butter has melted. Whisk in the cocoa powder until the mixture is smooth. Set aside to cool completely.

  4. Combine the flour, baking powder, baking soda, and 1/4 teaspoon of salt; set aside.

  5. In a mixing bowl, beat the eggs and 2 teaspoons of vanilla until blended. Slowly beat in the cooled cocoa, butter, and sugar mixture until well blended. Stir in the flour mixture until blended. Increase mixer speed to medium and beat for about 2 minutes, until batter is smooth.

  6. Fill cupcake papers about 1/2 to 2/3 full. Bake for about 18 minutes, until firm and cake springs back when lightly touched with a finger.

  7. Cool in the pan for 10 minutes. Remove the cupcakes to a rack to cool completely before frosting.

Make the Frosting

  1. Gather the ingredients.

  2. In a large mixing bowl, combine the 1/2 cup of butter, 3 cups of confectioners' sugar, malted milk powder, a pinch of salt, and 2 teaspoons of vanilla. Beat on low speed of the electric mixer to combine, adding 4 tablespoons of milk, a tablespoon at a time.

  3. Add more milk or confectioners' sugar as needed for piping or spreading consistency. Beat for 2 minutes, or until smooth.

  4. Spread or pipe onto the cupcakes.

  5. Serve and enjoy!