Chocolate Malt Cupcakes

Out in California, we've got these little diners called Mel's and they have the best malts on the planet. Many an afternoon has been past by me and my leading man, riding our bikes over to Mel's, drinking shakes, and picking songs from the jukeboxes they have at every table.

It wasn't until we'd likely spent a fortune on frozen treats that I realized malt powder was sold at the grocery store (duh, right) and that the secret to Mel's malts wasn't any special ice cream or devices, but rather just an abundance of malt powder. Turns out I like my malts malty.

I also happened to love malt balls, no surprise there. I'm not the biggest fan of whoppers. I prefer those absurdly huge and awesomely delicious malt balls you find in candy stores. Lately I'd even considered trying to make my own, but the recipe that kept coming up was one that consisted entirely of white chocolate and malt powder, which isn't exactly what I imagine when it comes to malt balls.

But that recipe did give me an idea. What if I used that combination of white chocolate and malt powder to make a ganache filling for a cupcake? A chocolatey cupcake... Now I was interested.

Thus these babies were born. Chocolate on the outside, malty goodness on the inside.


Chocolate Malt Cupcakes
yields about 20 cupcakes
(adapted from Hershey's)


Cupcake Batter

1 cup sugar
3/4 cups plus 2 tablespoons all purpose flour
1/4 cup plus 2 tablespoons cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons malt powder
1 egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 boiling water 


Heat oven to 350 degrees. Line a cupcake pan with cupcake liners. (I doubled up on liners because mine were very thin and the batter is runny, though this is optional.)

Combine all ingredients except the boiling water in the bowl of an electric mixer. Beat on medium speed for two minutes.

Pour in the boiling water slowly and stir to combine. The batter will be very thin.

Pour batter into prepared cupcake pan, 2/3 full. Bake 18-20 minutes or until a toothpick inserted into the center comes out dry. Cool completely.


Whipped White Chocolate Malt Ganache Filling

2 oz white chocolate
1/4 cup heavy whipping cream
3 tablespoons malt powder
1 teaspoon vanilla extract


In a small saucepan, heat heavy whipping cream over medium-high heat until it starts to bubble around the edges.

In a large bowl, break the chocolate into pieces and measure out the malt powder on top. Pour the hot cream over the chocolate and malt powder and let sit a few moments before stirring until completely mixed.

Cool to room temperature before whipping or...

In a bowl larger than the bowl filled with warm ganache, pour an inch or two of cold water and add a few ice cubes. Set the bowl of ganache in the ice bath and, using and electric mixer, whip until ganache is light and airy and keeps it's shape. Whip in the vanilla extract.

Spoon ganache into a piping bag fitted with a Bismarck tip and pipe a small amount of ganache into the center of eat cupcake.


Whipped Bittersweet Chocolate Ganache Frosting

4 oz bittersweet chocolate
1/2 cup heavy cream


In a small saucepan, heat the heavy cream over medium-high heat until it begins to bubble around the edges.

In another bowl, break the chocolate into pieces. Pour the heated cream over the chocolate and allow to sit a few minutes before stirring.

Cool to room temperature or using the ice bath method described above, whip the ganache until light, airy, and it keeps it's shape.

Spoon into a piping bag and decorate filled cupcakes.

Garnish with malt balls, if so desired.