These Easter Malted Milk Cupcakes are a fun spring dessert inspired by those little malted milk eggs that always seem to find their way into Easter baskets. The cupcakes have malted milk flavor baked right into the cake, a creamy chocolate malt filling, and a fluffy malted vanilla frosting.
The finishing touches are what really make them perfect for Easter. A light splatter of cocoa gives the frosting the look of speckled bird eggs, while mini malted milk eggs and edible grass—or green-tinted coconut—turn each cupcake into a tiny Easter nest.
They’re cute enough for an Easter dessert table, but the chocolate-and-malt combination makes them just as delicious as they are pretty.
For the Cupcakes
- 1 box cake mix, plus ingredients called for on the package
- 1 cup malted milk powder
Prepare the cake batter according to the package directions. Mix in the malted milk powder until well combined.
Divide the batter evenly among lined cupcake pans and bake according to the package directions. Allow the cupcakes to cool completely before filling and frosting.
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Chocolate Malt Filling
- 1/2 cup butter, softened
- 2 tablespoons unsweetened cocoa powder
- 2 cups powdered sugar
- 1/4 cup malted milk powder
- 2–3 tablespoons whole milk
- 1 teaspoon vanilla extract
Beat the softened butter until creamy. Add the cocoa powder, powdered sugar, malted milk powder, vanilla, and 2 tablespoons of milk.
Mix on low until combined, then increase the speed and beat until smooth and creamy. Add additional milk, a little at a time, if needed.
Remove a small portion from the center of each cooled cupcake using a cupcake corer or small paring knife. Pipe or spoon the chocolate malt filling into the center.
Malted Milk Frosting
- 1 cup butter, softened, or 1 cup vegetable shortening
- 4 cups powdered sugar
- 1 cup malted milk powder
- 2 teaspoons pure vanilla extract
- About 1/4 cup milk
- Food coloring, if desired
Beat the butter or shortening with the malted milk powder, vanilla, and about half of the milk until combined.
Gradually add the powdered sugar while mixing on low speed. Increase the speed and beat until light and fluffy.
Add additional milk, 1 tablespoon at a time, if the frosting is too thick. If it becomes too thin, add a little more powdered sugar. Tint with food coloring if desired.
Pipe the frosting onto the cooled, filled cupcakes.
COCOA SPECKS ON FROSTING
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons vanilla extract
Stir the cocoa powder and vanilla together until you have a thin chocolate mixture.
Dip a clean, food-safe paint brush or toothbrush into the mixture and gently flick the bristles toward the frosted cupcakes to create tiny brown speckles.
Tip: Protect your countertop and surrounding area with parchment or paper towels before you start—the cocoa mixture can splatter farther than you expect.
Top each cupcake with:
- Mini malted milk eggs
- Edible Easter grass or green-tinted shredded coconut
Arrange several malted milk eggs on top of each cupcake to create the look of a little Easter nest.
EASTER MALTED MILK CUPCAKES
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For the Cake:
Cake mix with ingredients listed on box (or you can make from scratch)
1 cup of malt powder
For the Filling:
- 1/2 cup butter, softened
- 2 tablespoons cocoa powder
- 2 cups powdered sugar
- 1/4 cup malted milk powder
- 2-3 tablespoons whole milk
- 1 teaspoon vanilla
Mix all ingredients in mixing bowl on low speed. Pipe into cupcakes.
For the Frosting:
- 1 cup softened butter or 1 cup of crisco shortening
- 4 cups powdered sugar
- 1 cup malted milk powder
- 2 teaspoons pure vanilla extract
- 1/4 cup milk
- food color of choice
- mini malted milk eggs
- edible grass or you green dyed coconut
Cocoa Specks on Frosting:
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons vanilla extract