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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
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Course: Dessert
Cuisine: Cupcakes
Keyword: Chocolate, Malt, Cupcakes, Baking, Dessert, Malted Buttercream
Servings: 16 -22


For the Cupcakes

  • 9 tablespoons (129 g) unsalted butter, (room temperature)
  • ½ cup (100 g) granulated sugar
  • ¼ cup (52 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, (sifted)
  • 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 Malted Buttercream

  • 16 tablespoons (2 sticks/226 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) confectioners' sugar (sifted)
  • Garnish with sea salt flakes if you're feeling it!


For the Cupcakes

  • 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.

For the Buttercream

  • 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.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo