Malted Chocolate Nest Cupcakes
Rich malted chocolate nest cupcakes decorated with festive Easter candies. These treats are perfect for a spring celebration!
Did you love malt candies as a kid, or did you toss them out of your holiday stash as quickly as possible like me?
Malt has certainly grown on me over the years. I started to fall in love with malted milkshakes back in college. There was a retro diner just a few streets away and by mistake, they made me a malted milkshake instead of a regular one. I’ve been smitten ever since.
Nowadays I get my fix from Ben & Jerry’s Chubby Hubby Ice Cream and Robin’s Eggs at Easter. Yes, just like these cute mini ones sitting atop of these rich, decadent malted chocolate cupcakes.
When I was planning recipes out for this spring I had so many fun ideas. I quickly realized that with all of the chaos going on in our life (buying a house, moving, husband moving offices for work, school/extra curricular obligations, doctors appointments, and church functions) I’d have to be a little more realistic about which ones I’d actually have time to make and post.
These malted chocolate nest cookies made the cut. They were on my list for over two years and I didn’t want to hold out on you any longer.
We’re going to start by chatting about which malt to use for this particular recipe. I think you’ll be surprised! ?
What type of malt powder should you use for this recipe?
I found it difficult to locate classic malt powder, so I used Ovaltine chocolate malt mix instead. It’s available at almost well-stocked grocery stores nationwide.
This recipe has been created for this ingredient, so just know that if you do find regular malt powder, you may need to add an additional tablespoon or two of cocoa powder into both the batter and frosting.
Start by mixing the oil and sugars, then add the vanilla and eggs. You can do this in either a stand mixer or a large mixing bowl.
In a medium mixing bowl whisk together the malt powder and the milk. We’re essentially making chocolate milk. Then whisk in the sour cream until smooth. It should be relatively thick.
In a medium bowl whisk together the dry ingredients: flour, dutch-process cocoa powder, baking soda, and salt.
Alternate adding the malt mixture and the dry ingredients 1/3 at a time until incorporated, then beat for 15 seconds.
Use a large scoop (#20) or 3.5 tablespoons of batter to fill each liner. They should be filled 3/4 of the way full. Any more and they will mushroom as they bake, which means the edges will touch the pan and more often than not, get stuck.
While the cupcakes are cooling, prepare the frosting.
In the bowl of a stand mixer or a large bowl with a hand mixer, add two sticks of softened butter. TIP: I like to set my butter out while I am making the cupcakes so that it’s soft when I need it for the frosting. You can also microwave the sticks on half power for 15 seconds, then 5 second increments after that if needed.
Add the vanilla and salt, then the cocoa powder and malt powder. For the frosting I like to use a lighter cocoa powder (not dutch) because I don’t want it to be quite so bitter tasting. Mix, then add the cocoa powder and milk.
The frosting should be light and fluffy. You may need to add up to 4 tablespoons of milk to get the right consistency. It shouldn’t be too buttery or too sweet.
Now comes the fun part! I used a large disposable piping bag (Fat Daddio’s 18-inch bags are the best!) fitted with my large Ateco 809 tip to pipe a tall swirl around the edge of the cupcake. Then I pipe just a tiny bit into the center. To create the well, I used an offset spatula and swirled it downward into the center.
To decorate these malted chocolate nest cupcakes, I grabbed a jar of ChocoMaker green candy shreds for the grass and a box of mini Robin’s Eggs for the eggs.
P.S. Green jimmies or dyed unsweetened shredded coconut and M&M eggs also work if you have a hard time finding the ingredients mentioned above.
My daughter and I had so much fun decorating these cute cupcakes. Not only did they look amazing, but they tasted amazing too! If you’re on the fence about malt, or are a malt lover like myself, I highly recommend giving this recipe a try!
LOOKING FOR MORE CHOCOLATE CUPCAKE RECIPES? TRY THESE:
- Ultimate Chocolate Cupcakes
- Carrot Patch Cupcakes
- Chocolate Peppermint Cupcakes
- German Chocolate Cupcakes
- Black and White Sugar Skull Cupcakes
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For the cupcakes:
- 1 c. vegetable oil
- 1/2 c. granulated sugar
- 3/4 c. brown sugar, packed
- 1 tsp. vanilla extract
- 3 eggs
- 1 1/4 c. chocolate malted milk powder
- 1 c. whole milk
- 1 c. full-fat sour cream
- 2 1/4 c. all-purpose flour
- 3/4 c. dutch-process cocoa powder
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
For the frosting:
- 1 c. (2 sticks) unsalted butter, softened
- 1/8 tsp. salt
- 2 tsp. vanilla extract
- 1/2 c. chocolate malted milk powder
- 1/4 c. unsweetened cocoa powder
- 3 1/2 c. powdered sugar
- 2-3 tbsp. whole milk
For the decorations:
- 1/2 c. green jimmies or candy shreds
- 1 c. mini robin's eggs
- Preheat oven to 350 degrees. Line cupcake tins with 18 grease-proof paper liners, set aside.
- In the bowl of a stand mixer, or a large mixing bowl with a hand mixer, combine the oil and sugars. Mix on medium-low speed for 1 minute. Add the vanilla, then the eggs, one at a time until incorporated.
- In a medium mixing bowl whisk together the malt powder and milk until chocolate milk forms. Slowly whisk in the sour cream until smooth, set aside.
- In a medium mixing bowl whisk together the flour, cocoa powder, baking soda, and salt.
- With mixing speed on low, alternate adding wet and dry ingredients 1/3 at a time, starting with the dry ingredients. Once incorporated, beat on high for 15 seconds. The batter will be runny but will have tacky clumps.
- Using a large scoop (#20) fill each cupcake liner 3/4 of the way full. This should be about 3.5 tablespoons of batter per liner.
- Place in the oven and bake for 18-22 minutes or until the tops spring back when touched.
- Remove from the oven and allow to cool in the tins for 3 minutes before transferring to a wire rack to cool completely.
- Meanwhile, to make the frosting, in the bowl of a stand mixer or a large mixing bowl with a hand mixer, add the butter and cream on medium speed until smooth, about 2 minutes. Add the salt, vanilla, malt, and cocoa powder. Mix for 30 seconds on low.
- With mixing speed on low, add powdered sugar and 2 tablespoons of milk. Mix on low for 30 seconds, then beat on medium speed for 1 minute. Add more milk if necessary to get a light, fluffy frosting. Continue beating on medium speed for 2 minutes.
- In a large piping bag fitted with a large round piping tip, pipe the frosting in a tall circle around the outside edge of a cooled cupcake. Using an offset spatula, swirl the frosting in the center to create a well or the nest.
- Top with sprinkles or candy shreds, then fill the nest with eggs.