Double Chocolate Malt Shop Cupcakes W Cherry Vanilla Buttercream

Indulge in a decadent trip down memory lane with these Double Chocolate Malt Shop Cupcakes with Cherry Vanilla Buttercream—a nostalgic dessert mash-up that's as charming as it is delicious. The rich, moist chocolate cupcakes are infused with malted milk powder for a touch of old-fashioned soda fountain flair, while the creamy cherry-vanilla buttercream frosting swirled on top adds a fruity, floral sweetness. Topped with a signature maraschino cherry, these cupcakes are perfect for birthday parties, retro-themed gatherings, or simply satisfying your sweet tooth. Easy to prepare and ready in under 40 minutes, this recipe delivers a delightful blend of flavor and whimsy in each bite.

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 0.5 cup unsweetened cocoa powder
• 0.25 cup malted milk powder
• 1.5 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.75 cup buttermilk
• 0.5 cup vegetable oil
• 1 large egg
• 2 teaspoons vanilla extract
• 0.5 cup boiling water
• 1 cup unsalted butter (softened)
• 4 cups powdered sugar
• 2 tablespoons heavy cream
• 2 tablespoons cherry preserves
• 1.5 teaspoons vanilla extract (for buttercream)
• 12 pieces maraschino cherries

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a large mixing bowl, sift together the flour, sugar, cocoa powder, malted milk powder, baking powder, baking soda, and salt.

Step 3

In a separate bowl, whisk buttermilk, vegetable oil, the egg, and vanilla extract until smooth.

Step 4

Gradually mix the wet ingredients into the dry ingredients until combined, taking care not to overmix.

Step 5

Slowly stir in the boiling water until the batter is thin and smooth.

Step 6

Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

Step 7

Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

Step 8

To make the buttercream, beat the softened butter in a large bowl until creamy, about 2-3 minutes.

Step 9

Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

Step 10

Add the heavy cream, cherry preserves, and vanilla extract. Beat until the buttercream is light, fluffy, and fully combined.

Step 11

Transfer the buttercream to a piping bag fitted with your desired tip and frost the cooled cupcakes.

Step 12

Top each cupcake with a maraschino cherry for a classic malt shop finishing touch. Serve and enjoy!

Nutrition Facts

Serving size	(1892.4g)

Amount per serving	% Daily Value*
Calories	7008.0

Total Fat 343.3g	0%
Saturated Fat 160.8g	0%
Polyunsaturated Fat 69.5g
Cholesterol 801.4mg	0%
Sodium 3022.3mg	0%
Total Carbohydrate 1002.5g	0%
Dietary Fiber 47.8g	0%
Total Sugars 753.9g
Protein 63.1g	0%

Vitamin D 265.6IU	0%
Calcium 640.3mg	0%
Iron 29.1mg	0%
Potassium 2699.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.0%

Protein: 3.4%

Carbs: 54.5%