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 Mr. Allie 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.
Garnish with malted milk balls.
And this wouldn’t be a food blog if stripey straws weren’t involved.
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.
about 2 1/2 dozen cupcakes
- 1 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 cup all purpose flour
- 1/2 cup cake flour
- 2 tablespoons malted milk powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 eggs
- 1 cup greek yogurt (buttermilk or sour cream can be substituted in equal measure)
- 2 teaspoons vanilla extract
- 6 egg whites
- 2 cups granulated sugar
- 2 cups (4 sticks) unsalted butter, softened but cool
- 1/2 cup malted milk powder
- 2 teaspoons vanilla bean paste (vanilla extract can be substituted in equal measure)
- 4 ounces semisweet chocolate, chopped
- about 1 cup malted milk balls
- Make the Chocolate Malt Cupcakes:
Make the Black & White Malt Frosting:
- 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.
- Add 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.
- 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.
The cake recipe is adapted from here. It's fabulous! So rich, chocolatey, and moist. And so easy to make too, all in one bowl. 😉
|Amount Per Serving||As Served|
|Calories 4980kcal Calories from fat 2909|
|% Daily Value|
|Total Fat 323g||497%|
|Saturated Fat 200g||1000%|
|Dietary Fiber 22g||88%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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!
-This post was featured on the Best of the Weekend link party on Little Miss Celebration-
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