Vanilla Cupcakes with Chocolate Malt Buttercream

Hey my friends!! How has your week been so far? I have been so busy here with my blog, my other business, and getting our house ready to put on the market!!  It is so exciting to think about down sizing and building a home with my husband. Being married for only 5 years, we have never had a home that felt like ours together, so this is so much fun to consider.  Even though moving is super stressful, the thought of building something that is exactly the way we want it…especially the kitchen, will make a move much easier 🙂

Ok..back to baking 🙂  A few weeks ago, a really cool company called sent me some of their chocolate malt variety with which to create a new recipe.  I follow them on social media and love the fact that they are packed with natural flavors and made from ingredients you can actually pronounce.  Hardcore Sprinkles never contain any waxes, soy, gluten or artificial flavors, and they taste really yummy.  I decided to make a vanilla cupcake with chocolate malt buttercream and use the chocolate malt sprinkles on top, along with a giant malted milk ball.  How can that be anything but heavenly?  If you would like to buy some of the yummy sprinkles from their website, use the code, “INSTA” and save 15% on your order!!!  I hope you love these cupcakes as much as I do 🙂

Delicious ingredients that go into this yummy recipe!!

This cupcake batter is so yummy you can eat it raw…well, I did 🙂

Pick some pretty cupcake liners and fill them about 3/4 of the way full.

Perfectly golden brown and moist when they are baked!

Malted milk powder gives the buttercream a delicious subtle flavor.

Add some HardCore Sprinkles and a giant malted milk ball for a finishing touch after you pipe on the buttercream.

Hardcore sprinkles are so yummy and actually good for you!

Almost too pretty to eat…well, almost 🙂

Look how much darker the buttercream looks when I took this photo with my iPhone? 🙂

Vanilla Cupcakes with Chocolate Malt Buttercream

Makes : 19 cupcakes Prep time: 30 minutes Bake time: 15 minutes


Vanilla Cupcakes

2/3 cup softened unsalted butter

1 and 3/4 cup sugar

2 eggs

1 and 1/2 teaspoons vanilla

1/2 teaspoon salt

2 and 1/2 teaspoons baking powder

1 and 1/4 cups whole milk

2 and 1/2 cups all purpose flour

Chocolate malt buttercream

2 cups softened unsalted butter

1 tablespoon vanilla extract

1/8 teaspoon salt

2/3 cup malt powder

2/3 cup unsweetened cocoa powder

4 and 1/2 cups sifted confectioners sugar

3 tablespoons heavy cream

sprinkles and malted milk balls for decorating


Preheat your oven to 350 degrees.  Line two muffin pans with 19 cupcake liners. Set aside.

To make your vanilla cupcakes, place the butter and sugar in the bowl of your stand mixer.  Beat for a few minutes until light and fluffy.  Add the vanilla and eggs one at a time.  In a small bowl, whisk together all of the dry ingredients. Alternate adding the dry ingredients and the milk to the butter mixture until just incorporated.  Be careful not to over mix the batter or your cupcakes will be tough and chewy.

Bake the cupcakes for 8 minutes, then rotate the pans.  Bake for another 7-9 minutes, or until lightly golden brown. Remove the cupcakes from the pans onto wire racks and cool completely while you make the frosting. The cupcakes should be totally cool before frosting.

Make the buttercream

In the bowl of your stand mixer with a whisk attachment, add the softened butter and vanilla.  Mix until incorporated.  Add the heavy cream and salt and mix until combined.  Slowly add in the malt powder, cocoa powder and sifted confectioners sugar.  Whip until light and fluffy and well mixed.

Place the buttercream into a piping bag with a star tip for the same look as my cupcakes.  Pipe the frosting on the cooled cupcakes and add the sprinkles and malted milk ball on top. Keep the cupcakes under a cake dome for up to 3 days, then place them in an airtight container with wax paper on top and freeze for up to a month.

no comments