malted chocolate fudge stuffed cupcakes with rainbow chip frosting

A malted chocolate fudge stuffed cupcake topped with RAINBOW CHIP FROSTING, that’s what.
It’s back, you guys! The frosting with the fun little rainbow-colored chips is back! I could do a jig about it, I’m so happy. But to save us all from that embarrassing display of affection, instead I will eat a cupcake in celebration.
Actually, make that two cupcakes.









Malted Chocolate Fudge Stuffed Cupcakes with Rainbow Chip Frosting
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 24 cupcakes 1x
Ingredients
Scale
For the cupcakes:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup malted milk powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 ounces unsweetened baking chocolate squares, chopped
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup vegetable oil
- 1 3/4 cups milk
- 3 eggs
- 2 teaspoons vanilla
- 1 container Betty Crocker Rainbow Chip frosting
- Chopped malted milk balls, for topping (optional)
For the chocolate malt filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 3/4 cups powdered sugar
- 6 tablespoons malted milk powder
- 3 tablespoons semisweet chocolate chips, melted
- 2 teaspoons heavy cream or milk
- 1/4 teaspoon vanilla
Instructions
- Heat oven to 350 degrees F. Place 24 paper baking cups in 2 standard muffin tins.
- In a large bowl, whisk flour, sugar, malted milk powder, baking powder and salt until well combined. In a separate microwave-safe bowl, melt chopped unsweetened chocolate and butter in microwave on full power 1 minute; stir, then heat in 30-second intervals at 50% power, stirring after each interval, until mixture is just melted and smooth.
- Add chocolate mixture along with oil and 1 cup milk to dry ingredients; stir until just combined. In a separate large bowl, beat eggs lightly, then stir in remaining 3/4 cup milk and vanilla. Add to batter and stir until just combined.
- Divide batter evenly among baking cups (each cup should be about 3/4 full). Bake 25 minutes until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes 5 minutes in muffin tins, then transfer to a cooling rack to cool completely.
- Meanwhile, make the filling: In a large bowl, beat butter 1 minute until light and fluffy. Add powdered sugar, malted milk powder, melted chocolate chips, heavy cream and vanilla. Stir, then beat 1 to 2 minutes until well combined, smooth and fluffy.
- Use a spoon or scoop to hollow out center of each cupcake. Carefully fill each cupcake with a generous tablespoon of filling. Use a spatula to frost tops of cupcakes with Rainbow Chip frosting, then sprinkle chopped malted milk balls on top, if desired.
Disclosure: I received compensation from General Mills for recipe development purposes. All opinions are my own.
Loving that rainbow chip frosting!! Fudge stuffed cupcakes sounds like the best thing ever too!
These are MEAN cupcakes! Because I know I won’t be able to stop myself lol!
RAINBOW CHIP FROSTING?! A kid’s dream!!!! and the malted chocolate fudge. . MY DREAM! love these cupcakes!
STOP EVERYTHING RIGHT NOW! When and where will this frosting be available again?!
Kelli — Unfortunately I do not know — but soon!
EEEEEEEEEEEEEEEEEEEEEEEE that was my fave growing up!!! I looove how you made the frosting extra special with these amazing cupcakes–that filling is killin’ meeee
ohmygod! How have I not seen these!!! I’m in love with anything malted so you got me. Making these….for breakfast. Don’t judge.
Kate — I would never judge you for that genius plan. 😉
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These are so good. We used vanilla marshmallow frosting because I could not sadly find rainbow chip.
Fun to make and even more fun to eat.