clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Malted Chocolate Fudge Stuffed Cupcakes with Rainbow Chip Frosting

  • Author: Girl Versus Dough
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 24 cupcakes 1x



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


  1. Heat oven to 350 degrees F. Place 24 paper baking cups in 2 standard muffin tins.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.