Chocolate Malt Cupcakes
These Chocolate Malt Cupcakes are rich, moist, and topped with creamy malted frosting—perfect for any chocolate lover’s sweet cravings!
Equipment
- Muffin Tin
- Cupcake liners
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Spatula
Ingredients
Cupcakes
- 1 cup coconut milk provides moisture and a subtle tropical flavor
- 1/3 cup canola oil keeps the cupcakes tender
- 1 teaspoon vanilla extract enhances the overall flavor
- 3/4 cup sugar sweetens the cupcakes perfectly
- 1 cup all-purpose flour forms the base of the cupcakes
- 2 tablespoons almond meal adds a nutty flavor and texture
- 1/3 cup cocoa powder provides rich chocolate flavor
- 3/4 teaspoon baking soda helps the cupcakes rise
- 1/2 teaspoon baking powder works with baking soda for a fluffy texture
- 1/4 teaspoon salt balances the sweetness
Frosting
- 1/2 cup butter or margarine room temperature; creates a creamy base for the frosting
- 3 tablespoons cocoa powder adds extra chocolate goodness
- 3-4 cups confectioners sugar sweetens and thickens the frosting
- 1/4 cup milk or soymilk adjusts the consistency
- 1/4 cup malted milk powder infuses a wonderful malt flavor
- 1/2 teaspoon vanilla extract complements the chocolate and malt
Instructions
Prepare Cupcakes
- Preheat your oven to 350°F (175°C). This ensures a perfectly baked cupcake.
- Line a muffin tin with cupcake liners to make it easy to remove the cupcakes later.
- In a mixing bowl, combine the coconut milk, canola oil, vanilla extract, and sugar. Whisk until well combined and smooth.
- In another bowl, mix together the all-purpose flour, almond meal, cocoa powder, baking soda, baking powder, and salt. Stir until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Prepare Frosting and Finish
- While the cupcakes are cooling, prepare the frosting. In a mixing bowl, beat the room temperature butter or margarine until creamy. Gradually add the cocoa powder and confectioners sugar, alternating with the milk or soymilk. Mix until smooth. Finally, stir in the malted milk powder and vanilla extract until fully incorporated.
- Once the cupcakes are completely cool, use a spatula or piping bag to frost each cupcake generously with the malted frosting.
Notes
- Substitute coconut milk with almond milk for a nutty flavor variation.
- Add chocolate chips to the batter for an extra chocolatey bite.
- Use hazelnut meal instead of almond meal for a unique texture and flavor.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- Freeze unfrosted cupcakes for up to 3 months; thaw and frost before serving.