Rich, ultra chocolatey cupcakes topped with swirls of luscious chocolate malt buttercream. These seriously delicious chocolate malt cupcakes are a chocolate lover’s dream!
3/4 cups all purpose flour, spooned and leveled
1/2 cup unsweetened cocoa powder (I like to use Dutch process for a rich, dark flavor), sifted
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1 large egg, room temperature
3/4 cup granulated sugar
1/4 cup light brown sugar
1/3 cup vegetable oil (I use Canola)
1 1/2 tsp vanilla
1/2 cup buttermilk or sour cream, room temperature
1/4 cup semi sweet chocolate chips, optional
1 cup unsalted butter, room temperature
1/2 cup Dutch process cocoa powder, sifted
3 1/4 cups confectioner’s sugar, sifted
1/3 cup malt powder
3 TBSP heavy cream or whole milk
1 1/2 tsp vanilla
pinch of salt
Preheat oven to 350 degrees. Line a 12 cup muffin pan with cupcake liners. Set aside.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In a separate bowl, whisk together the egg, sugars, oil and vanilla until combined.
Add the dry ingredients to the egg mixture in two batches, alternating with the buttermilk (or sour cream). Use a wooden spoon or spatula to fold the ingredients together. Add the chocolate chips if desired. Do not over mix.
Use a measuring cup to divide the batter amongst the 12 cupcake liners, filling half way.
Bake in the center rack of the oven for 16-18 minutes. Cupcakes are done when the centers are set and a toothpick inserted into the center comes out clean.
Remove from the oven and cool completely before frosting.
In the bowl of a stand mixer fitted with the whisk attachment, mix the butter on medium high speed until light and creamy.
Add the sifted confectioner’s sugar, malt powder, cocoa powder and salt, mixing on low speed until incorporated.
Once the dry ingredients are mixed well, increase speed to medium high and mix for one minute.
Add the heavy cream and vanilla, mixing on high speed until smooth and creamy. If buttercream is too thick, add more heavy cream. If too thin, add more sugar.
Transfer the frosting into a piping bag fitted with a large star tip and pipe swirls of frosting onto the cooled cupcakes.
Store tightly covered in a cool, dry place.