Ingredients

The following ingredients have 4 Servings
  • CHOCOLATE CAKE: (for cake mix recipe see above)
  • 1 1/2 C. all-purpose flour
  • 1 C. unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 4 eggs (at room temp)
  • 1 C. sugar
  • 1 C. brown sugar (packed)
  • 2/3 cup oil
  • 1 C. buttermilk or milk
  • 1 Tbsp. vanilla extract
  • CHOCOLATE MALT FROSTING:
  • 1 C. butter (softened)
  • 2 tsp. vanilla extract
  • 1-3 Tbsp. milk or sour cream
  • 1/3 C. unsweetened cocoa powder
  • 1/4 C. malt powder (see photo)
  • 2-3 C. powdered sugar

Instruction

  • 1. Preheat oven to 350 degrees and line pans with cupcake liners, I used green liners because I wanted them to look even more minty!
  • 2. In a medium bowl, combine cocoa flour, cocoa powder, baking soda, baking powder and salt. Set aside.
  • 3. In a large bowl, combine eggs, sugar, brown sugar, oil, buttermilk and vanilla extract.
  • 4. Pour half the dry ingredients into the wet and stir. Then add the rest of the dry ingredients and stir again. Don't over mix.
  • 5. Fill cupcake liners 2/3 full and bake for 18-22 minutes or until an inserted knife comes out clean. Let cool.
  • 6. FROSTING: Beat butter until smooth. Add vanilla, 1 Tbsp. milk, cocoa and malt powder. Beat until smooth. Slowly add in a little powdered sugar at a time until you reach your desired consistency. Add more milk if it gets too thick!
  • 7. Frost cooled cupcakes and top with Whopper Eggs, I put mine in like a little "nest" but you can crush them up and sprinkle them on top too!