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Chocolate Malt Cupcakes

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  • Author: Browned Butter Blondie
  • Prep Time: 15
  • Cook Time: 20-22
  • Total Time: 35
  • Yield: 12 1x


Rich, ultra chocolatey cupcakes topped with swirls of luscious chocolate malt buttercream. These seriously delicious chocolate malt cupcakes are a chocolate lover’s dream!




1 cup all-purpose flour, scooped and leveled (125 grams)

¼ cup Dutch-process cocoa, sifted (30 grams)

1 teaspoon baking soda

½ teaspoon fine sea salt

⅓ cup neutral oil

½ cup granulated sugar

¼ cup brown sugar, packed

2 large eggs, room temperature

1 teaspoon vanilla extract

⅔ cups buttermilk, room temperature

2 teaspoons instant coffee

Chocolate Malt Buttercream

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.

Whisk together the dry ingredients: flour, sifted cocoa powder, baking soda and salt in a medium bowl. Set aside.

Whisk together oil and sugars in a medium mixing bowl.

Whisk in one egg at a time. Add in vanilla extract.

Measure out buttermilk in a measuring cup and add the coffee to it.

Alternate mixing in half of the dry ingredients and half of the buttermilk to the wet ingredients until everything is added. Mix until just combined.

Fill each liner two-thirds full of batter.

Place the pan in the oven for 20-22 minutes. The cupcakes are done when a toothpick comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.

Cool completely before frosting.

Chocolate Malt Buttercream

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.