Salty Malty Cupcakes

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 Alter Eco for these gems and for recipe development they sent me a huge box of all of their products, from truffles to bars to clusters. I’ve been a fan of their chocolate for yearsssssss, my first love being their Quinoa Crunch Bar. It’s nuts if you haven’t had it. However, the one I reached for for this project was the Deep Dark Salt & Malt Bar. I mean, can you even with that name? 

To me, these are the prefect summer cupcakes. Oh who am I kidding, they’re an anytime cupcake. But I would be especially keen to enjoy these come the 4th of July, don’t you think? Or a random Wednesday. Same same.

And I’d like to give a shout out to Alter Eco for being a badass company. Their chocolates are organic, fair trade, non-gmo certified and carbon neutral. Their truffle wrappers are even compostable. They have a new SUPERDARK truffle that is 80% cocoa, sooooo smooth, totally plant-based, only 3g of sugar per truffle and Stella and I have been shoving them in our faces nightly.

I’ve committed this year to being a better global citizen, trying to reduce plastic in our home, using clean products for, well, cleaning and buying better products for our bods. I want to put together a post soon sharing what I’ve found to be great, but I’m waiting to try one more thing before I do. I’ll keep you posted.

Before We Get Started:

  • Malt Powder. Malt powder is easily had in most grocery stores in the baking section. Ask if you can’t find it. I’ve also subbed in chocolate malt (cocoa) powders in a pinch. But I prefer the classic malted milk powder for this, if possible.
  • Powdered Sugar. If your powdered sugar or cocoa powders look even the slightest bit lumpy, sift them or you’ll have big regrets. Just saying.
  • Batter. You can make this batter up, cover tightly and stash in the fridge overnight if you’d like. If you let the batter rest in the fridge overnight, there is no need to wait 15 minutes to bake. Just scoop the cold batter into the muffins tin and bake. I love make-ahead treats. 
  • Rise. For these cupcakes to get the nicest rise, let the batter sit for a bit…say at least 15 minutes. Also, consider only filling every other muffin well, that gets a little more warmth and hot air circulation around each cupcake helping it to get its tallest. If you can’t be bothered with either option don’t fret, we’re smearing them with some bomb frosting, so you’re all good regardless.
  • Other Bars. I also want you to try their Superdark Crisp Mint, Dark Salted Brown Butter and Dark Salted Burnt Caramel bars. They are so delicious it was hard to settle on which to play around with.

Let’s make some deliciously Salty Malty Cupcakes, shall we?

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

5.0 from 1 reviews
Salty Malty Cupcakes
Author: 
Recipe type: Dessert
Serves: 16-22
 
These are chocolaty, malty, salty, light + airy. I can't imagine anything you'd like better at this moment, can you?
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
  • ⅔ cup (68 g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ 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
  1. Preheat the oven to 375F (190C) and place a rack in the top ⅓ 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.
  6. 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.
  7. Thank you for making these malted cupcakes!! Tag me on social @displacedhousewife #displacedhousewife so that I can see your beautiful creations!!!

 

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

 

 

11 Comments

  • Renee 2019/06/10 at 2:52 PM

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

    Reply
  • Shirley 2019/06/10 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 2019/06/10 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 2019/07/01 at 5:15 AM

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

      Reply
  • Jackie 2019/06/09 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 2019/06/09 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 2019/06/09 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 2019/06/09 at 3:12 PM

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

    Reply
    • Rebecca Firth 2019/06/09 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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