Chocolate Malted Cupcakes Recipe

Name: Chocolate Malted Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Preheat oven to 350F.
2
Line standard muffin tins with paper liners.
3
Whisk together flour, cocoa, both sugars, baking soda, and salt.
4
In another bowl, whisk together milk and malted milk powder until powder is dissolved.
5
With an electric mixer on medium-high speed, beat flour mixture, milk mixture, and oil until combined.
6
Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
7
Add sour cream and vanilla, and beat until just combined.
8
Divide batter evenly among lined cups, filling each halfway.
9
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
10
Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
11
To finish, use a small offset spatula to spread frosting over each cupcake.
12
Refrigerate up to 3 days in airtight containers; bring to room temperature and, if desired, decorate with sprinkles before serving.

1377

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Chocolate Malted Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Malted Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions