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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

Scale

Ingredients

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

  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.