• 3 Ratings

These luscious chocolate cupcakes are flavored with malt powder and espresso. An irresistible cherry-vanilla buttercream icing tops this dessert recipe.




Cherry-Vanilla Buttercream


  • Heat oven to 350 degrees F. Line two 12-cup cupcake pans with 20 paper liners.



  • Whisk together flour, cocoa powder, sugar, baking soda, baking powder and salt until blended.

  • Beat milk, malted milk powder and espresso powder on medium speed. Add canola oil and eggs; beat until blended.

  • On low speed, add flour mixture to milk mixture; beat until smooth. Add sour cream and vanilla and beat until combined. Stir in miniature chips.

  • Divide batter among prepared muffin cups, filling halfway. Bake at 350 degrees F for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in pan on wire rack for 2 minutes. Remove cupcakes to rack; cool completely.


  • Beat confectioners' sugar and butter on medium-low speed until well-blended. Add vanilla and heavy cream; beat for 2 minutes, until light and fluffy. Beat in cherry preserves until well-incorporated.

  • When cool, frost the cupcakes with a knife or offset spatula. Garnish the top of each cupcake with a malted milk ball or cherry and serve.


3 Ratings
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