Name: Chocolate Malt Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup coconut milk; 1/3 cup canola oil; 1 teaspoon vanilla extract; 3/4 cup sugar; 1 cup all-purpose flour; 2 tablespoons almond meal; 1/3 cup cocoa powder; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup butter or margarine (room temperature); 3 tablespoons cocoa powder; 3-4 cups confectioners sugar; 1/4 cup milk or soymilk; 1/4 cup malted milk powder; 1/2 teaspoon vanilla extract

Jump to Recipe Print Recipe

There’s something undeniably nostalgic about the combination of chocolate and malt. It transports you back to those carefree days of sipping on malted milkshakes at the diner or indulging in a rich chocolate dessert that melts in your mouth. Today, we’re turning that delightful flavor into a batch of moist and fluffy Chocolate Malt Cupcakes that are perfect for any occasion. Whether you’re celebrating a birthday, hosting a get-together, or simply treating yourself, these cupcakes are sure to please.

Why This Recipe Belongs in Your Rotation

These Chocolate Malt Cupcakes are not just another dessert recipe; they are a celebration of flavor and texture. The rich cocoa combined with malt powder creates a unique taste that sets them apart from traditional chocolate cupcakes. They’re easy to whip up and come together in under an hour, making them ideal for both novice bakers and experienced chefs. Plus, the addition of coconut milk and canola oil keeps the cupcakes incredibly moist while also maintaining a light and airy texture.

Shopping List

1 cup coconut milk
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
2 tablespoons almond meal
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

For Frosting:

1/2 cup butter or margarine, room temperature
3 tablespoons cocoa powder
3-4 cups confectioners sugar
1/4 cup milk or soymilk
1/4 cup malted milk powder
1/2 teaspoon vanilla extract

Before You Start: Equipment

Mixing bowls – for combining ingredients.
Whisk – for blending wet and dry ingredients together smoothly.
Cupcake pans – to hold your cupcakes while baking.
Parchment liners – to prevent sticking and for easy serving.
Electric mixer – for making the frosting light and fluffy.

Method: Chocolate Malt Cupcakes

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Line a cupcake pan with parchment liners to prepare for the batter.

Step 2: Combine Wet Ingredients

In a mixing bowl, whisk together the coconut milk, canola oil, vanilla extract, and sugar until the mixture is smooth and well combined.

Step 3: Mix Dry Ingredients

In a separate bowl, sift together the all-purpose flour, almond meal, cocoa powder, baking soda, baking powder, and salt. This ensures that there are no lumps and that the leavening agents are evenly distributed.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Step 5: Fill the Cupcake Liners

Scoop the batter into the lined cupcake pan, filling each liner about two-thirds full. This allows room for the cupcakes to rise beautifully without overflowing.

Step 6: Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Step 7: Make the Frosting

For the frosting, beat the room temperature butter or margarine with an electric mixer until creamy. Gradually add the cocoa powder, confectioners sugar, malted milk powder, and milk or soymilk, mixing until smooth and fluffy. Adjust the consistency by adding more milk or sugar as needed.

Step 8: Frost the Cupcakes

Once the cupcakes are completely cool, generously frost each one with the malted chocolate frosting. You can use a piping bag for a decorative touch or simply spread it on with a knife.

Swap Guide

Canola oil – can be substituted with vegetable oil or melted coconut oil for a different flavor.
All-purpose flour – can be replaced with a gluten-free flour blend for a gluten-free version.
Butter – can be replaced with vegan butter or any plant-based spread.
Coconut milk – can be swapped with almond milk or soy milk for a dairy-free alternative.

Pitfalls & How to Prevent Them

While baking these Chocolate Malt Cupcakes is straightforward, there are a few common pitfalls to watch out for:

Overmixing the batter can lead to dense cupcakes. Mix until just combined.
Not letting the cupcakes cool completely before frosting can cause the icing to melt. Be patient!
Using too much flour can make the cupcakes dry. Always measure flour properly by spooning it into the measuring cup and leveling it off.
Not preheating the oven can affect how the cupcakes rise. Make sure your oven is at the right temperature before baking.

Save It for Later

If you find yourself in love with these Chocolate Malt Cupcakes, you can easily store them for later enjoyment. Keep them in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. They can also be frozen for up to 3 months. Just thaw them at room temperature and add frosting before serving.

Cook This Next

Serve & Enjoy

These Chocolate Malt Cupcakes are a delightful treat that brings a smile to everyone’s face. Their rich chocolate flavor combined with the nostalgic malt undertones makes them a true crowd-pleaser. Serve them at your next gathering, or simply indulge in one (or two) after a long day. Enjoy each bite as the moist cupcake and creamy frosting melt together in a symphony of flavor. You’ll soon find that these cupcakes have taken a special place in your recipe rotation. Happy baking!