Chocolate Milkshake Cupcakes
Chocolate Milkshake Cupcakes are super fun for parties. They’re made with a rich chocolate cake and silky Chocolate Malt Buttercream.
The Best Chocolate Cupcakes
If you love creative drink-inspired cupcakes, you might also like my Strawberry Milkshake Cupcakes, Butterbeer Cupcakes, and Hot Chocolate Cupcakes!
But today, we’re talking about chocolate milkshake cupcakes: decadent confections with a nostalgic twist!
So, what elevates these milkshake cupcakes from a classic Chocolate Cupcakes recipe?
It’s the smooth malt flavor, thanks to a generous dose of Ovaltine. This *secret* ingredient makes them taste like an old-fashioned soda shoppe treat!
Ingredients For Chocolate Milkshake Cupcakes
Dark Chocolate Fudge Cake Mix
Ovaltine Chocolate Malt Powder
Chocolate Fudge Instant Pudding Mix
Large Eggs
Sour Cream
Vegetable Oil
Whole Milk
Vanilla Extract
Salt
Chocolate Malt Buttercream
Chocolate Sauce
Malted Milk Balls
How To Make Chocolate Milkshake Cupcakes
1. Preheat oven to 375°F and line cupcake pan with liners and set aside.
2. In a large mixing bowl or stand mixer fitted with a whisk attachment, combine all of the cupcake ingredients and beat until well combined. Scrape down the sides as needed.
3. Let the batter rest for 10 minutes, then add batter to each liner so they’re about ¾ full.
4. Bake the cupcakes for about 18 to 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
5. Let the cupcakes sit in the pan for a couple of minutes before transferring to a cooling rack to cool completely before frosting.
6. While the cupcakes are cooling, prepare the Chocolate Malt Buttercream as indicated in the recipe instructions.
7. Pipe the frosting onto the cooled cupcakes and top with chocolate sauce (or ganache) and a whopper and paper straw, if desired.
How To Store Chocolate Milkshake Cupcakes
These cupcakes can last for a few days on the counter, but they’ll stay fresh longer in the refrigerator.
Aside from the cake becoming stale, you’ll want to preserve the buttercream. It’s fine for a few days at room temperature but can hold up much longer in the fridge (at least a week or so).
More Cupcake Recipes
- Chocolate Peanut Butter Cupcakes (With Surprise Filling) – Loaded with Reese’s Pieces candy!
- Milk and Cookies Cupcakes – Finished off with a straw and a mini chocolate chip cookie!
- Strawberry Shortcake Cupcakes – Inspired by the classic summertime dessert!
- Ice Cream Cone Cupcakes – Fun cupcakes for kids’ birthday parties!
Steps
Preheat oven to 375°F and line cupcake pan with liners and set aside.
In a large mixing bowl or stand mixer fitted with a whisk attachment, combine all of the cupcake ingredients and beat until well combined. Scrape down the sides as needed.
Let the batter rest for 10 minutes, then add batter to each liner so they're about ¾ full.
Bake the cupcakes for about 18 to 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Let the cupcakes sit in the pan for a couple of minutes before transferring to a cooling rack to cool completely before frosting.
While the cupcakes are cooling, prepare the Chocolate Malt Buttercream as indicated in the recipe instructions.
Pipe the frosting onto the cooled cupcakes and top with chocolate sauce (or ganache) and a whopper and paper straw, if desired.
Notes
- If you really want to make these cupcakes over the top, prepare a batch of instant chocolate pudding and core the cupcakes after baking and cooling and put pudding in the middle before frosting.
Nutrition
- Calories373
- Carbs46g
- Protein3g
- Fat21g
- Saturated fat13g
- Fiber1g
- Sugar38g
- Sodium255mg
Estimates per serving, when a serving size is listed.
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