Salty Malty Cupcakes

These are chocolaty, malty, salty, light + airy. I can't imagine anything you'd like better at this moment, can you?

Are we all full-swing into summering? The heat has hit the threshold of being just shy of uncomfortable in our non-air conditioned home. But we’re not there yet and I welcome the dewy glow it’s giving my skin. Stella and Gavin have been out of school for a week-ish and it’s been nothing shy of delightful. I boycotted alarm clocks so we’ve had the joy of waking up when our body wants. Which for me is typically 5:45am…I know. Early. But today I slept in until 9:50 and it felt fabulous.

We’re going to eat pray love our way through this summer. For me, that means exercising more…enjoying the sunshine more…eating healthy and saying yes to more everything. For Stella, we’re working on stress management. She’s going into her junior year and I want her to have as many relaxation techniques at her fingertips as possible. Last night we went to a sound bath — have you heard of that? Have you been? For Gavin, I want him to get lots of sleep, sunshine and healthy food for his growing bod. This past year felt stressful and I want three months of mostly, stress-free life. I wish this for you too.

Shall we chat about these cupcakes and chocolate and everything malty?

I have a fetish for anything and everything malty. I think it’s in my bloodline. It can’t be helped. I partnered with

Salty Malty Cupcakes

Makes 18-22 Cupcakes

INGREDIENTS

For the Cupcake

  • 9 tablespoons (129 g) unsalted butter, room temperature
  • ½ cup (96 g) granulated sugar
  • ¼ cup (52.3 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 3 teaspoons real vanilla extract
  • 1 cup (136 g) all-purpose flour
  • ½ cup (74 g) malted milk powder
  • 2/3 cup (68 g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon sea salt
  • 1 cup (250 ml) buttermilk, shaken and at room temperature
  • 6.3 ounces Alter Eco Deep Dark Salt & Malt Bar, chopped (two bars)

For the Chocolate Malted Frosting

  • 16 tablespoons (2 sticks/230 g) unsalted butter, room temperature
  • ¼ cup (35 g) malted milk powder
  • ¼ cup (24 g) cocoa powder
  • 2 tablespoons buttermilk, room temperature*
  • 1 teaspoon real vanilla extract
  • 3 cups (390 g) powdered sugar

Garnish with sea salt flakes if you’re feeling it!

*Feel free to use milk in place of the buttermilk.

INSTRUCTIONS

For the Cupcakes

  1. Preheat the oven to 375F (190C) and place a rack in the top 1/3 of the oven, at least 6-inches from the heat source. Grease a regular muffin tin or use muffin liners. *Ideally only fill every other muffin well and your cupcakes will get more rise.
  2. In an electric stand mixer fitted with the paddle attachment beat the butter, granulated sugar, brown sugar on high until smooth and lump free, about 4-5 minutes. Scrape down the sides and bottom of the bowl periodically so that everything is well mixed together. With the mixer on low add the eggs one at a time, mixing the first completely before adding the second. Finally add in the vanilla and mix until smooth and combined. Take the bowl out of the mixer.
  3. In a medium bowl whisk together the flour, malted milk powder, cocoa powder, baking soda, baking powder and sea salt. Alternate adding the flour mixture and the buttermilk into the butter mixture in two batches, ending with the buttermilk. Stir until barely combined and you still see streaks of flour. Fold in the chopped Alter Eco Deep Dark Salt & Malt Bar. Scoop the batter into the muffin liners and fill until a generous ¾ full. Let the muffins sit for 15 minutes before putting in the oven; this helps them get a wee more rise (and is optional).
  4. Bake for 17 minutes in the top third of the oven or until a toothpick comes out clean or they bounce back when gently pressed in the center. For best results, bake one tin at a time.
  5. Let cool in the muffin tin for about 10ish minutes, then use a butter knife to help get them out to finish cooling on a rack.

For the Frosting

  1. In an electric stand mixer fitted with the paddle attachment beat the butter, malted milk powder, cocoa powder, buttermilk and vanilla on medium speed until smooth. Scrape down the sides and bottom of the bowl to make sure everything is incorporated. With the mixer on low, add in the powdered sugar 1 cup (130 g) at a time until all of it is in there and the mixture is smooth and fluffy. Put into a pastry bag with a round tip or smear over the tops, whichever strikes your fancy. Once the cupcakes are cool, generously frost them and sprinkle the top with sea salt flakes.
  2. Thank you for making these Salty Malty Cupcakes!! Tag me on social @displacedhousewife #displacedhousewife so that I can see your beautiful creations!!!

These cupcakes were created in collaboration with Alter Eco!!! A big thank you to them + you for supporting the brands I work with! xo

Salty Malty Cupcakes

These are chocolaty, malty, salty, light + airy. I can't imagine anything you'd like better at this moment, can you?
5 from 1 review
Print Save Rate
Course: Dessert
Servings: 16 -22

Ingredients

  • 9 tablespoons 129 g unsalted butter, room temperature
  • ½ cup 96 g granulated sugar
  • ¼ cup 52.3 g light brown sugar, packed 
  • 2 large eggs room temperature
  • 3 teaspoons real vanilla extract
  • 1 cup 136 g all-purpose flour
  • ½ cup 74 g malted milk powder
  • 2/3 cup 68 g unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon sea salt
  • 1 cup 250 ml buttermilk, shaken and at room temperature
  • 6.3 ounces Alter Eco Deep Dark Salt & Malt Bar chopped (two bars)
  • 16 tablespoons 2 sticks or 230 g unsalted butter, room temperature
  • ¼ cup 35 g malted milk powder
  • ¼ cup 24 g cocoa powder
  • 2 tablespoons buttermilk room temperature*
  • 1 teaspoon real vanilla extract
  • 3 cups 390 g powdered sugar
  • Garnish with sea salt flakes if you're feeling it!

Instructions

  • Preheat the oven to 375F (190C) and place a rack in the top 1/3 of the oven, at least 6-inches from the heat source. Grease a regular muffin tin or use muffin liners. *Ideally only fill every other muffin well and your cupcakes will get more rise.
  • In an electric stand mixer fitted with the paddle attachment beat the butter, granulated sugar, brown sugar on high until smooth and lump free, about 4-5 minutes. Scrape down the sides and bottom of the bowl periodically so that everything is well mixed together. With the mixer on low add the eggs one at a time, mixing the first completely before adding the second. Finally add in the vanilla and mix until smooth and combined. Take the bowl out of the mixer.
  • In a medium bowl whisk together the flour, malted milk powder, cocoa powder, baking soda, baking powder and sea salt. Alternate adding the flour mixture and the buttermilk into the butter mixture in two batches, ending with the buttermilk. Stir until barely combined and you still see streaks of flour. Fold in the chopped Alter Eco Deep Dark Salt & Malt Bar. Scoop the batter into the muffin liners and fill until a generous ¾ full. Let the muffins sit for 15 minutes before putting in the oven; this helps them get a wee more rise (and is optional).
  • Bake for 17 minutes in the top third of the oven or until a toothpick comes out clean or they bounce back when gently pressed in the center. For best results, bake one tin at a time.
  • Let cool in the muffin tin for about 10ish minutes, then use a butter knife to help get them out to finish cooling on a rack.
  • In an electric stand mixer fitted with the paddle attachment beat the butter, malted milk powder, cocoa powder, buttermilk and vanilla on medium speed until smooth. Scrape down the sides and bottom of the bowl to make sure everything is incorporated. With the mixer on low, add in the powdered sugar 1 cup (130 g) at a time until all of it is in there and the mixture is smooth and fluffy. Put into a pastry bag with a round tip or smear over the tops, whichever strikes your fancy. Once the cupcakes are cool, generously frost them and sprinkle the top with sea salt flakes.
  • Thank you for making these malted cupcakes!! Tag me on social @displacedhousewife #displacedhousewife so that I can see your beautiful creations!!!
Thanks for baking with me! Please tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

On My Mind

ALASKA! Looking for an excuse to go to Alaska? At the best time of the year? And bake with some super fun people?!?! I’m  joining Brian Hoffman + Erin Clarkson (Cloudy Kitchen) for a baking retreat in Alaska  this August and there are a few more spots left. I hope you’ll join me — I would love to see you there!!!

Rebecca
xoxo

13 Comments

  • janis aharper November 2, 2020 at 7:14 PM

    Is the malt powder vanilla flavor? or chocolate flavor?

    Reply
    • Rebecca Firth November 2, 2020 at 7:27 PM

      Hi Janis! I used the vanilla malt powder in these, but either would work! xox

      Reply
  • Renee June 10, 2019 at 2:52 PM

    This looks great. Where can I get the cupcake liners you used?

    Reply
  • Shirley June 10, 2019 at 3:43 AM

    Is there something else I can use to substitute the malt chocolate bar? I’m in Canada and do not have easy access to it.

    Reply
    • Rebecca Firth June 10, 2019 at 4:35 AM

      Hi Shirley! If you can’t find Alter Eco (I don’t know if they ship to Canada?), then I would pick your favorite chocolate bar. Let me know how it goes! xox

      Reply
    • Denise July 1, 2019 at 5:15 AM

      Where did you get these cupcake liners? I’d love to get them, they’re very unique!

      Reply
  • Jackie June 9, 2019 at 5:58 PM

    Hi Rebecca
    Even if you let this batter rest overnight in the refrigerator, do you still let it sit 15 minutes in pan or longer since the batter will be cold.

    Reply
    • Rebecca Firth June 9, 2019 at 7:57 PM

      Hi Jackie, Great question! You can scoop the batter cold and bake right away! I’ll make a note above, thank you! xoxo

      Reply
  • Morgan June 9, 2019 at 5:32 PM

    These are REALLY speaking to me!! I love all things salty malty and i also love Alter eco chocolate!!!!! Xoxo

    Reply
  • Kim June 9, 2019 at 3:12 PM

    5 stars
    These look so good!! Awesome for the 4th x

    Reply
    • Rebecca Firth June 9, 2019 at 3:25 PM

      Thanks Kim! They would be so good on the 4th! I hope you love them! xox

      Reply

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