Chocolate Malt Cake Recipe with Fluffy Marshmallow Frosting
You should have seen my face when I was daydreaming about Easter candy and put this combo of malted chocolate cupcakes and marshmallow frosting together in my head. Well, it has become a reality and since Spring is here and with Easter around the corner, it is the best time to make some cute bunny cupcakes. I have tried them out and trust me, these will make your Easter brunch a bit hit. I did a video tutorial of how to make and decorate these delicious cupcakes, check it out here!
// Chocolate Malt Cake Recipe with Fluffy Marshmallow Frosting
Chocolate Malt Cupcakes
1 (15.25oz) box Devil’s Food Cake Mix
3 large eggs
1¼ cups water
½ cup vegetable oil
½ cup chocolate Malted Milk Powder
¾ cup sour cream
Preheat oven to 350 degrees. Line cupcake pan with 24 cupcake liners.
In the bowl of your stand mixer combine cake mix, eggs, water and oil.
Beat on low for 30 seconds, be sure to scrape sides of bowl.
Add chocolate malted milk powder and sour cream, beat on medium high speed for 2 minutes.
Fill cupcake liners 3/4 full and bake for 18-20 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack. Once cool pipe on the frosting
EASY MARSHMALLOW FROSTING
1/2 cup butter room temperature
7 oz Marshmallow Fluff (NOT creme)
1 cup powdered sugar
1 tsp vanilla
Beat butter and powdered sugar until fluffy and well mixed.
Mix in fluff and vanilla by hand and mix well.
Add to piping bag and pipe onto cupcakes.