Black & White Malt Shoppe Cupcakes

Craving the nostalgic charm of a vintage malt shoppe? These Black and White Malt Shoppe Cupcakes deliver that classic malted milk flavor in a perfectly balanced handheld dessert.

Featuring rich cocoa, malted milk powder, and a touch of sea salt, these cupcakes combine the best of chocolate and vanilla in every bite. The malt flavor adds a deliciously unique depth that elevates traditional cupcakes to an indulgent treat.

Whether you’re aiming to impress guests, celebrate a special occasion, or simply satisfy your sweet tooth, these cupcakes bring timeless flavors with a modern twist. Let’s dive into the detailed recipe, equipment needed, and tips to make your malt shoppe cupcakes unforgettable.

Ingredients Checklist

To achieve the ideal balance of chocolate and malt flavors, gather the following carefully selected ingredients:

Chocolate Malt Cupcakes

• 1 cup all-purpose flour (136 g)

• 1/2 cup malted milk powder (74 g)

• 2/3 cup unsweetened cocoa powder, sifted (68 g)

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 3/4 teaspoon sea salt

• 1 cup buttermilk, shaken and at room temperature (250 ml)

• 6.3 ounces high-quality salted malted chocolate bar, chopped (e.g., Alter Eco Salt & Malt)

• 16 tablespoons (2 sticks) unsalted butter, softened (226 g)

• 1/2 cup granulated sugar (100 g)

• 1/4 cup packed light brown sugar (52 g)

• 2 large eggs, room temperature

• 3 teaspoons pure vanilla extract

Black & White Malt Frosting

• 16 tablespoons (2 sticks) unsalted butter, softened (226 g)

• 1/4 cup malted milk powder (35 g)

• 1/4 cup unsweetened cocoa powder (24 g)

• 2 tablespoons buttermilk, room temperature

• 1 teaspoon pure vanilla extract

• 3 cups confectioners’ sugar, sifted (390 g)

• Optional: sea salt flakes for garnish

Equipment Needed

To create these malt shoppe cupcakes flawlessly, ensure you have these tools ready:

• Standard 12-cup muffin tin

• Paper cupcake liners

• Electric mixer (handheld or stand mixer)

• Mixing bowls (various sizes)

• Whisk and rubber spatula

• Measuring cups and spoons

• Sifter for flour and sugars

• Cooling rack

• Piping bag and large star tip (optional, for decorating)

Step-by-Step Instructions

Follow these clear steps to bake and assemble your malt shoppe cupcakes perfectly.

Preparing the Cupcake Batter

1. Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.

2. In a medium bowl, sift together the flour, malted milk powder, cocoa powder, baking soda, baking powder, and sea salt. Set aside.

3. In a large bowl, cream the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 3 minutes.

4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

5. Add the vanilla extract and mix to combine.

6. Alternately add the dry ingredient mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

7. Fold in the chopped salted malted chocolate bar pieces gently with a spatula.

8. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.

Baking the Cupcakes

9. Bake for 20 to 25 minutes, rotating the pans halfway through baking for even heat distribution.

10. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs but no wet batter.

11. Remove cupcakes from the oven and cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.

Preparing the Black & White Malt Frosting

12. In a large mixing bowl, beat the softened butter until smooth and creamy.

13. Gradually add sifted confectioners’ sugar, cocoa powder, and malted milk powder alternately with buttermilk, beating well after each addition until the frosting is light and fluffy.

14. Mix in the vanilla extract. Adjust consistency with more buttermilk or sugar as needed for spreading or piping.

15. Allow frosting to chill briefly if too soft before decorating.

Frosting and Decorating

16. Once cupcakes are fully cooled, use a spatula or piping bag fitted with a star tip to frost each cupcake.

17. Optionally, sprinkle sea salt flakes on some cupcakes for a gourmet sweet-salty balance.

18. Add decorative touches such as red sanding sugar, colorful sprinkles, or edible pearls for visual appeal.

Tips for Perfect Black and White Malt Shoppe Cupcakes

• Room temperature ingredients help batter come together smoothly and create even crumb texture.

• Sift dry ingredients to avoid lumps and ensure light cupcakes.

• Don’t overmix the batter to maintain fluffiness—mix until ingredients are just combined.

• Use quality malted milk powder and chocolate bars for authentic malt flavor and rich chocolate notes.

• Cool cupcakes completely before frosting to prevent melting and sliding.

• Chill frosting briefly if too soft to get clean piping designs.

• Customize toppings by adding malted milk balls, sea salt, or crushed malt candies for texture contrast.

Serving Suggestions

Serve these malt shoppe cupcakes at room temperature to best appreciate the texture and flavor harmony. Pair with:

• A cold glass of whole milk or malted milkshake for nostalgic indulgence.

• A scoop of vanilla ice cream for an extra creamy dessert experience.

• Fresh berries or a berry coulis to add a tart counterpoint.

• Coffee or espresso to balance the malt sweetness with a robust finish.

Final Thoughts

Black and White Malt Shoppe Cupcakes brilliantly capture the essence of a vintage malt shop in a modern, portable dessert.

Their balanced chocolate and malt flavors, combined with a smooth malted frosting, offer an indulgent yet refined treat. Following this comprehensive recipe and tips guarantees a batch of cupcakes that impress both in flavor and presentation.

Whether for a special occasion or a weekend treat, these cupcakes bring a delicious slice of nostalgia to your table. Enjoy baking and sharing these malted delights with friends and family.