Black and White Malt Shoppe Cupcakes
Your favorite ice cream parlor milkshake treat, in cupcake form! You’ll love the chocolate and vanilla malt flavor in this black and white malt shoppe cupcake recipe.
Happy Friday, my loves! I haven’t been this psyched for Friday in a looong time. It’s been a crazy week around here.
I have to apologize to you, in advance, for the onslaught of recipe posts that is about to ensue. Buckle up, buttercup. Next week is gonna be a wild ride.
But I promise you it will be delicious!
I’ve been busy 😉
My 7-year old has a class party tomorrow for the end of the school year. I always volunteer my mad baking skillz for these things, so there will be cookies and rainbow fruit kebabs.
Aaaaand, I’m starting to get a little freaked out about school ending, and how am I gonna get anything done with all the chattering, juice box getting, swing-pushing, and fight break-upping. So I’ve done a little baking in advance:
Just to get a jump on things.
Also, this is the last week of little league. It takes up a lot of time, but boy, I’m going to miss those games. It was so much fun seeing all those little men being so determined and serious. Both my boys loved it, and I so enjoyed sitting in the fresh air and sunshine, and just focusing solely on them for a few hours every week.
One of the coaches treated all the kids to a frosty treat this past weekend, and it inspired today’s recipe post.
Don’t you just love a malted milkshake? There is something about that flavor, I can’t quite put my finger on it, but I’m absolutely crazy for it! If I’m at an ice cream parlor and they have anything malt on the menu, I’m all over it. Chocolate malt is my favorite, but my husband prefers a vanilla malt.
Black and white is the best of both worlds.
To get the swirled frosting, you’re going to fill 2 pastry bags, one with vanilla malted frosting, and one with chocolate. Then just slip both bags into a bigger bag, and pipe away.
I used my favorite open star tip. And these disposable bags. And this kind of featherweight bag.
Garnish with malted milk balls.
And this wouldn’t be a food blog if stripey straws weren’t involved.
Do you guys know that trick about putting a cupcake in a plastic cup and then wrapping it up in a cello bag to make it gift-able? I don’t know who invented it, but it’s stinkin’ brilliant. So yeah, that’s what I’ll be doing with these. For the coaches.
Have a great weekend, guys, and get ready for some serious deliciousness next week!
As an amazon associate I earn from qualifying purchases.
Black and White Malt Shoppe Cupcakes
Ingredients
For the Chocolate Malt Cupcakes:
- 1 1/2 cups (300 g) granulated sugar
- 1 cup (86 g) unsweetened cocoa powder
- 1 cup (125 g) all purpose flour
- 1/2 cup (62.5 g) cake flour
- 2 tablespoons malted milk powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (227 g) unsalted butter, (2 sticks), softened
- 4 eggs, (large)
- 1 cup (200 g) Greek yogurt, (buttermilk or sour cream can be substituted in equal measure)
- 2 teaspoons vanilla extract
For the Black & White Malt Frosting:
- 6 (180 g) egg whites, (large)
- 2 cups (400 g) granulated sugar
- 2 cups (454 g) unsalted butter, (4 sticks), softened but cool
- 1/2 cup (62.5 g) malted milk powder
- 2 teaspoons vanilla bean paste, (vanilla extract can be substituted in equal measure)
- 4 ounces (113.4 g) semisweet chocolate,, chopped
- 1 cup (100 g) malted milk balls
Instructions
Make the Chocolate Malt Cupcakes:
- Preheat the oven to 350 degrees F and line a cupcake pan with papers.
- Place the sugar, cocoa, flours, malted milk powder, baking powder, baking soda, and salt in a large mixing bowl and stir to combine.
- Add the soft butter and stir until the mixture resembles damp sand.
- Mix in the eggs, one at a time, and scrape the bottom and sides of the bowl with a silicone spatula.
- Stir in the Greek yogurt and vanilla extract, scrape the bowl again, and mix on medium speed for about a minute and a half, to aerate the batter and build the cake's structure.
- Fill each cupcake liner with ¼ cup of batter and bake for 15 minutes, or until a tester comes out clean or with a few moist crumbs. Cool completely before frosting.
Make the Black & White Malt Frosting:
- Melt the chocolate over a double boiler or in the microwave. Set aside.
- Place the egg whites and sugar in a large metal or glass mixing bowl and whisk to combine.
- Place the bowl over a pot of simmering water, and cook (whisking occasionally) until the sugar is dissolved (it should no longer feel gritty when rubbed between the thumb and forefinger).
- Remove the bowl from the heat, and whip on high speed until stiff peaks form and there is NO HINT of warmth on the bowl.
- Add the butter, a tablespoon at a time, while continuing to whip.
- Stir in the malted milk powder and vanilla.
- Divide the buttercream equally in half, and fold the melted chocolate into one of the portions.
- Place the two kinds of buttercream into a pastry bag and pipe onto the cupcakes. Garnish with malted milk balls.
Hi, I am wondering if ovaltine is the equivalent of what you used? I can’t seem to find carnation brand malted milk powder. Thanks.
Hi there! I’m sorry but I’m pretty sure Ovaltine is not the same thing as malt powder. I would imagine ovaltine has added sugar, cocoa, etc. This is just straight-up malted milk powder. If you can’t find it in your local grocery store, I would try Amazon! There should be a direct link within the post. Good luck!
I just finished making these for my husband to take to work tomorrow for a staff member’s birthday celebration! They’re AMAZING! Love this recipe! Just perfect! This will be a repeated recipe in my kitchen! They’ll be my little boy’s second birthday cupcakes (replacing the malted milk balls with a fondant shark fin) 🙂 thanks again for sharing!
Oh that is so awesome! I’m so happy to hear that you liked them so much! Happy Birthday to your little boy and thank you so much for the great feedback 😉
These cupcakes look absolutely AMAZING !!
My mouth is watering…. 🙂
Thanks so much Winnie! I’m so glad you enjoyed, thank you for the sweet comment 😀
Gooooodness Allie!!!!!!!!!! This is suchhhhh a stunnnning recipe!!!!! I’m drooling ALL OVER MY SCREEN!!!! Your photos are JUST AMAZINGGGGGGGG!!!!!!!! That swirl looks SOOOO good!!!! I just want to keep staring at it ALL DAY! And eat some {lots} of it too! That cupcake sponge looks like a dream!!!! Just loved it!!!!!! You’re going to be busyyyyy this summer 😉 so sooo AWESOME!
Thanks so much, Samina! Looking forward to it (I think?) Lol… 😀
These belong on the cover of a magazine! Stunning!
Thank you so much, Meriem! You are far too kind <3
These cupcakes are super adorable Allie! I love the two toned frosting with the cute straws, I would definitely be in malted milkshake heaven if I had one of these 🙂 Pinning – hope you are having a great weekend so far! Yay for getting ahead on baking – can’t wait to see all the yumminess you made!
Thanks Kelly! For the sweet comment and for the pin too. Hope your weekend was relaxing and fun! xoxo
OH my! These cupcakes are amazing! Look at that gorgeous icing! I just love malt.
Same here, Jess! If I can get it malted, I always do. So happy you liked the recipe- thanks so much for the great feedback!