Chocolate Malt Buttercream Frosting, rich, creamy and decadent, a great twist on regular chocolate buttercream, reminiscent of a chocolate malt milkshake!
Yay! I am so excited to share today’s post with you all! This is some of the best frosting I have ever made! Next to my cookies and cream frosting that is… I don’t think anything can top that! But, this isn’t just your plain old chocolate frosting, oooh no! The addition of malted milk powder gives it a great boost of flavor!
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Chocolate Malt Buttercream Frosting, rich, creamy and decadent, a great twist on regular chocolate buttercream, reminiscent of a chocolate malt milkshake!
Yay! I am so excited to share today’s post with you all! This is some of the best frosting I have ever made! Next to my cookies and cream frosting that is… I don’t think anything can top that! But, this isn’t just your plain old chocolate frosting, oooh no! The addition of malted milk powder gives it a great boost of flavor!
I’ve always loooooved vanilla malt milkshakes. They are my milkshake of choice, to be exact. But, I needed a chocolate frosting for a recipe to come soon, next week to be exact… *wink wink* So I went to searching for a chocolate buttercream frosting I could use.
I came across this recipe from She Wears Many Hats and it looked insanely delish! I did change it up a bit because Amy’s version is perfect for frosting an entire cake, it is a little more runny than I was looking for. So, I tweaked it and it’s perfect for frosting cupcakes!!
Chocolate Malt Buttercream Frosting
Chocolate Malt Buttercream Frosting
Ingredients
- 1/2 Cup unsalted butter softened
- 1 tsp vanilla bean paste or extract
- 3 1/2 Cups powdered sugar
- 1/2 Cup cocoa powder
- 1/2 Cup malted milk powder
- 5 Tbls milk
- pinch of salt
Instructions
- Place butter and vanilla in a large bowl and whip with hand mixer on medium speed for one minute.
- Gradually add in the powdered sugar, cocoa powder, malt and salt. This will form an extremely dry paste.
- Gradually add in the milk. Whip on high speed for 3 minutes, mixture will get lighter in color and fluffy. If the mixture seems too thin, add a little more powdered sugar. If it seems too thick add another Tbls milk. Frost your cupcakes!!
YUMMM, super easy and way better than the canned stuff… trust me.
I really hope you liked today’s recipe!! I am just biting at the bit to show you what I made with this amazing chocolate malt buttercream frosting!! (Hint: check back on Tuesday for the last Spring Desserts series recipe!)
Looking for more yummy frosting ideas? Check out my other recipes below:
Almond Cupcakes with Fresh Raspberry Buttercream
Mini Pina Colada Cupcakes {Coconut Rum Spiked Buttercream}
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Comments & Reviews
Teresa says
These look incredibly wonderful.
Ashley says
Hi! Stopping by from the Kitchen Fun and Crafty Friday link party. All of your cupcakes look SO good! Thank you for sharing the recipe! Great photos too, by the way.
Stephanie R says
This looks absolutely delicious!
Liisi says
Beautiful pictures. I’m sure these are delicious 🙂
Lauren says
YUM…these look amazing. Thanks for posting!
Linda@Coastal Charm says
Dana,
Thank you for sharing these yummy looking cupcakes at my party today.
Blessings,
Linda
Annie @ Annie's Noms says
Oh, how I love anything malt! I really should use it more, it’s so underrated! This looks so delicious 🙂
Karly says
These cupcakes look right up my alley! Thanks for linking up with What’s Cookin’ Wednesday!
Rachel says
Made this for my husband and his coworkers. All raved about how good this frosting was! Definitely a keeper. I like a generous amount of frosting. This iced brownies I made in a 11-inch long x 7-inch wide x 2-inch deep Pyrex dish (I know, it’s a weird size). If I were using a 9-inch wide x 13-inch long pan, I’d probably make 1 1/2 times this recipe.