Black and White Malt Shoppe Cupcakes

5 stars (1 rating)

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.

Prep Time1

Cook Time20

Total Time1 20

Course: Dessert, Snack

Cuisine: American

Keyword: black and white malt cupcakes

Servings:

Calories: 332kcal

Ingredients

For the Chocolate Malt 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 unsalted butter (2 sticks), softened
4 eggs (large)
1 cup Greek yogurt (buttermilk or sour cream can be substituted in equal measure)
2 teaspoons vanilla extract

For the Black & White Malt Frosting:

6 egg whites (large)
2 cups granulated sugar
2 cups unsalted butter (4 sticks), 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
1 cup malted milk balls

US Customary - Metric

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.

Notes

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. ?

Nutrition