Malted Milk Ball Cupcakes

Indulge in the ultimate nostalgic treat with these Malted Milk Ball Cupcakes, a decadent dessert that combines the rich flavors of cocoa and creamy malt in every bite. Featuring a moist chocolate cupcake base infused with malted milk powder, these sweet confections are topped with a luscious malted milk buttercream frosting that’s as dreamy as it is smooth. Garnished with a generous sprinkle of crushed malted milk balls for a delightful crunch, these cupcakes are perfect for chocolate lovers seeking a unique twist on classic flavors. Easy to make in just under an hour, they’re a show-stopping addition to birthdays, gatherings, or any occasion that calls for a sweet surprise. Perfectly balanced between indulgence and nostalgia, these cupcakes will have everyone asking for seconds!

Nutriscore Rating: 37/100

Prep Time:20 mins

Cook Time:22 mins

Total Time:42 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup unsweetened cocoa powder
• 0.5 cup malted milk powder
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 0.5 teaspoon salt
• 1 cup buttermilk
• 0.5 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 large egg
• 0.5 cup hot water
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 0.25 cup malted milk powder (for frosting)
• 3 tablespoons heavy cream
• 1 cup malted milk balls, crushed

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, malted milk powder, baking powder, baking soda, and salt.

Step 3

Add the buttermilk, vegetable oil, vanilla extract, and egg to the dry ingredients. Mix until well combined and smooth.

Step 4

Slowly add the hot water to the batter while stirring until the mixture is smooth and slightly thin. Be cautious, as the batter will be hot.

Step 5

Evenly distribute the batter into the cupcake liners, filling each about 2/3 full.

Step 6

Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 7

Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 8

While the cupcakes are cooling, make the frosting by beating the softened butter in a large bowl until creamy and smooth.

Step 9

Gradually add the powdered sugar and malted milk powder to the butter, beating well after each addition.

Step 10

Add the heavy cream, one tablespoon at a time, and continue beating until the frosting reaches your desired consistency.

Step 11

Frost the cooled cupcakes generously with the malted milk frosting using a piping bag or a spatula.

Step 12

Sprinkle the crushed malted milk balls over the tops of the frosted cupcakes as a decorative and crunchy garnish.

Step 13

Serve immediately or store in an airtight container for up to 3 days.

Nutrition Facts

Serving size	2110.9 grams (2110.9g)

Amount per serving	% Daily Value*
Calories	8104

Total Fat 403.10g	517%
Saturated Fat 199.30g	997%
Polyunsaturated Fat 67.70g
Cholesterol 844mg	281%
Sodium 5036mg	219%
Total Carbohydrate 1118.40g	407%
Dietary Fiber 50.60g	181%
Total Sugars 842.10g
Protein 88.80g	178%

Vitamin D 168IU	840%
Calcium 1296mg	100%
Iron 33mg	184%
Potassium 3859mg	82%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.9%

Protein: 4.2%

Carbs: 52.9%