Chocolate Cupcake Galore


Malt Chocolate Cupcakes, recipe provided below (adapted from Your Cup of Cake)


  • 1 1/2 C. all-purpose flour
  • 1 C. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 4 eggs, at room temp
  • 1 C. sugar
  • 1 C. brown sugar, packed
  • 2/3 cup oil
  • 1 C. buttermilk or milk
  • 1 Tbsp. vanilla extract
  • Chocolate Malt Frosting:
    • 1 C. butter, softened
    • 1/4 C. malt powder (see photo)
    • 2 tsp. vanilla extract
    • 1-2 Tbsp. milk
    • 1/3 C. unsweetened cocoa powder
    • 2-3 C. powdered sugar


  • Preheat oven to 350 degrees and line pans with cupcake liners, I used green liners because I wanted them to look even more minty!
  • In a medium bowl, combine cocoa flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  • In a large bowl, combine eggs, sugar, brown sugar, oil, buttermilk and vanilla extract.
  • Pour half the dry ingredients into the wet and stir. Then add the rest of the dry ingredients and stir again. Don't over mix.
  • Fill cupcake liners 2/3 full and bake for 18-22 minutes or until an inserted knife comes out clean. Let cool.
  • FROSTING: Beat butter until smooth. Add malt powder, vanilla extract, 1 tablespoon milk, and cocoa powder. Beat. Slowly add in powdered sugar until you reach your desired consistency. Add more milk if it becomes too stiff.
  • Frost cooled cupcakes and top with straws (I just cut each straw into 4 segments) and chocolate malt balls!


Nutella Cupcake, recipe provided below (adapted from Life, Love and Sugar)


  • 1 2/3 cups (217g) all purpose flour
  • 1 cup (207g) sugar
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 3/4 cup (168g) salted butter, room temperature
  • 1/2 cup (160g) Nutella
  • 3 egg whites
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) sour cream
  • 1/2 cup (120ml) milk
  • Nutella Icing
    • 1/2 cup (112g) salted butter
    • 1/2 cup (95g) shortening
    • 4 cups (460g) powdered sugar
    • 1/2 cup (160g) Nutella
    • 2 tbsp (30ml) water
    • Additional Nutella & 5-6 strawberries (for garnish)


  • Preheat oven to 350 degrees.
  • Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl. Add butter, Nutella, egg whites, vanilla, sour cream and milk and mix on medium speed until smooth. Fill cupcake liners a little more than half way.
  • Bake 19-21 minutes or until a toothpick inserted comes out with a few crumbs. Remove cupcakes from oven and allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.
  • While cupcakes cool, make icing. Mix butter and shortening together until smooth. Add 2 cups of powdered sugar and mix until smooth. Add Nutella and 1 tbsp water, mix until smooth. Add remaining powdered sugar and 1 tbsp water and mix until smooth.
  • Ice cupcakes.
  • 12. Warm up about 1/4 cup of Nutella (for garnish, if desired) for about 15-30 seconds, until pourable, and drizzle over cupcakes. Add a slice of strawberry, if desired.


Raspberry Chocolate Cupcakes, recipe provided below (adapted from Garnish and Glaze)


  • For Cupcakes: 1½ cups flour, ½ cup granulated sugar, ½ cup brown sugar, ¾ teaspoon baking soda, ¼ teaspoon salt, 4 tablespoons butter, 2 ounces semi-sweet baking chocolate, chopped, ¼ cup cocoa powder, ½ cup boiling water, ½ cup buttermilk, ⅓ cup sour cream, 1 teaspoon vanilla, & 2 eggs
  • For the Frosting: 3½ to 4 cups powdered sugar, ½ cup butter, 4 ounces cream cheese, 3-4 tablespoons raspberry puree (I mash up about ½ cup whole raspberries), & ¼ teaspoon vanilla
  • For Ganache: 4 ounces semi-sweet chocolate & ½ cup whipping cream
  • For Garnish: 15 raspberries


  • For the Cupcakes: Preheat oven to 350 degrees F. Line a muffin tin with 15 cupcake liners.Mix flour, sugars, baking soda, and salt together and set aside. Place butter, chocolate, and cocoa together in a bowl and pour boiling water on top. Cover with plastic wrap and let sit two minutes. Mix until smooth and then add in the buttermilk, sour cream, eggs, and vanilla. Whisk the liquid ingredients into the dry until smooth. Pour ¼ cup batter into each paper liner. Bake for 17-20 minutes or until toothpick comes out clean. Leave cupcakes in tin for 5 minutes before removing onto a cooling rack. Meanwhile, make the frosting and ganache.
  • For the Ganache: Place chocolate in a bowl and pour hot whipping cream on top. Let it sit for two minutes and then stir until smooth. Let the ganache come to room temperature (about 5-10 minutes) before applying to cupcakes.
  • For the Frosting: Puree the ½ cup raspberries in a food process, blender, or with a hand blender. If you don't want seeds in your frosting, press the puree through a strainer held over a bowl (this takes a few minutes). You should be left with 3-4 tablespoons seed free raspberry puree. I added some seeds back because I thought it looked pretty but you can just discard the seeds. Beat butter and cream cheese together until smooth. Add powdered sugar a little at a time while beating and cream for 2-3 minutes. Add raspberry puree and vanilla and beat until completely combined. Place frosting into a pastry bag fitted with a piping tip.
  • To Assemble:Once the cupcakes have cooled, spoon 1-2 teaspoons ganache onto each cupcake, spreading it to almost the edge of the cupcake. Pipe frosting on top of each cupcake and then spoon 1 teaspoon ganache over the top and press a berry in. Serve. Cupcakes with berries on that are not eaten within a few hours should be refrigerated. Another option is to store the cupcakes at room temperature in an air tight container and add the raspberries just before serving.