Best Chocolate Malted Cupcakes Recipes

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FROSTED CHOCOLATE MALT CUPCAKES



Frosted Chocolate Malt Cupcakes image

Lick this chocolate malt from the top creamy fudge frosting to the last tasty crumb.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 16

Number Of Ingredients 13

1 1/2 cups Original Bisquick™ mix
3/4 cup granulated sugar
1/3 cup unsweetened baking cocoa
1/4 cup chocolate-flavor malted milk powder
2/3 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla
2 eggs
2 tablespoons chocolate-flavor malted milk powder
2 tablespoons milk
2 cups powdered sugar
1 tablespoon unsweetened baking cocoa
1/4 cup butter or margarine, softened

Steps:

  • Heat oven to 400°F. Line 16 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Spoon evenly into muffin cups.
  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Cool completely, about 30 minutes.
  • In medium bowl, stir together malted milk powder and milk; let stand 5 minutes. Add remaining frosting ingredients; beat with electric mixer on medium speed 1 to 2 minutes or until smooth. Spread frosting over cupcakes.

Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 26 g, TransFat 1/2 g

CRUNCHY CHOCOLATE MALT CUPCAKES



Crunchy Chocolate Malt Cupcakes image

Provided by Food Network Kitchen

Categories     dessert

Time 1h20m

Yield 24 servings

Number Of Ingredients 17

2/3 cup sugar
1 teaspoon light corn syrup
3 cups heavy cream
3 tablespoons unsalted butter
7 ounces milk chocolate, chopped
4 ounces bittersweet chocolate, chopped
1/2 teaspoon kosher salt
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon fine salt
1 cup malted milk powder (such as Carnation)
3/4 cup Dutch-process cocoa powder
1 1/3 cups sugar
1 stick unsalted butter, at room temperature
4 large eggs, at room temperature
1 3/4 cups half-and-half
1 1/2 cups crispy rice cereal

Steps:

  • Make the frosting: Sprinkle the sugar evenly in a large skillet and add the corn syrup. Bring to a boil over medium heat, stirring once or twice. Continue to boil, swirling the pan but not stirring, until the caramel is amber. Carefully pour in the heavy cream (it can splatter) and add the butter. Simmer, whisking constantly, until the caramel is smooth, about 2 minutes.
  • Combine both chocolates and the salt in a medium heatproof bowl. Pour the hot caramel over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth and shiny, then cover and refrigerate until set, at least 4 hours or overnight. (The frosting can be made up to 2 days ahead.)
  • Make the cupcakes: Position a rack in the middle of the oven and preheat to 375 degrees F. Line two 12-cup muffin pans with paper liners. Whisk the flour, baking powder and salt in a bowl. Sift the malted milk and cocoa powders into another bowl.
  • Beat the sugar and butter in a third bowl with a mixer until light and fluffy, about 7 minutes. Add the malted milk powder mixture and beat until combined. Add the eggs, one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in three parts, alternating with the half-and-half in two parts, beginning and ending with flour.
  • Divide the batter evenly among the prepared cups, filling each about three-quarters of the way. Bake until a toothpick inserted into a cupcake comes out clean, 15 to 20 minutes. Let cool in the pans 10 minutes, then transfer the cupcakes to racks to cool completely.
  • Beat the chilled frosting with a mixer or whisk until thick, about 2 minutes, but don't overwhip. Spread on the cupcakes or transfer to a pastry bag with a star tip and pipe on top. Refrigerate until ready to serve, then sprinkle with the cereal.

CHOCOLATE MALTED CUPCAKES



Chocolate Malted Cupcakes image

Malted milk powder gives these chocolate cupcakes a nostalgic flavor reminiscent of a soda-fountain favorite. So as not to overpower the taste of malt, use a mild-tasting Dutch-process cocoa powder, such as Droste.

Yield makes about 28

Number Of Ingredients 14

2 1/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1/2 cup granulated sugar
3/4 cup packed light-brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon 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 teaspoon pure vanilla extract
Fluffy Vanilla Frosting (page 302)
Candy sprinkles, for decorating (optional)

Steps:

  • Preheat oven to 350°F. Line standard muffin tins with paper liners. Whisk together flour, cocoa, both sugars, baking soda, and salt. In another bowl, whisk together milk and malted milk powder until powder is dissolved.
  • With an electric mixer on medium-high speed, beat flour mixture, milk mixture, and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add sour cream and vanilla, and beat until just combined.
  • Divide batter evenly among lined cups, filling each halfway. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
  • To finish, use a small offset spatula to spread frosting over each cupcake. Refrigerate up to 3 days in airtight containers; bring to room temperature and, if desired, decorate with sprinkles before serving.

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