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Double Chocolate Malt Shop Cupcakes with Cherry-Vanilla Buttercream Recipe

Double Chocolate Malt Shop Cupcakes with Cherry-Vanilla Buttercream

Recipe courtesy Julie Hession

Show: Ultimate Recipe ShowdownEpisode: Ultimate Recipe Showdown: Cakes

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

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  • on March 14, 2012

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    I have made the recipe before and I probably won't make it again till May 26 or the day before this year for my Elementry Graduation Party.There will be 40 people there.hope it will be really good!! :It was really good.It was very quick to make.Lots of flavor in it.icing was extremly sweet though.I really recommend that you make it.When I read the other comments i decided to spray the pan and cupcake holders before I poured the batter.And when I was done it turned out PERFECT. I was really pleased.All my Friends said it was a 5 star cupcake.They even said i should have a bakery.Thanks alot for reading!

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  • on April 21, 2011

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    I made these cupcakes for my co workers. They loved it!!! I tweeked the butter cream a little by adding some of the Malt powder to give it an all around malt taste. I will make these for Easter and to them with a Robin's Egg (I also use Jacques Torres' Peanut Butter Robin's Egg. I will give an update on Monday and maybe a pic.

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  • on March 15, 2011

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    Its very good, but the malt is kinda weak and the icing is awfully sweet...but yummy. Very good cupcake though :

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  • on October 01, 2010

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    These are excellent cupcakes!! The only reason I did not give it 5 stars is that the amount of sugar is incorrect - I bumped it up to 1 cup of sugar and got rave reviews. Also, the malt flavor is not very prominent, so if you like malt, you may want to add a bit more. The buttercream is also excellent - just be sure to use TART cherry preserves; it makes a difference. Next time, I may add cherry extract to the buttercream just to underscore the cherry flavor.

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  • on July 14, 2010

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    I have made both the cupcake and a cake version of this recipe (heart shaped and torted into a four layer - for my anniversary. I agree that the cake isn't as sweet as some might like, but because the icing is so incredibly sweet, I think the cake being less sweet helps balance it out. The sweetness of the icing will KILL you when you first make it, but it mellows out and tastes much better the next day. I have used both bing and black cherry preserves in the icing, and both taste great. I've never put in the espresso; it probably adds a nice richness to the flavor, but I can't justify the effort and cost for the little bit the recipe calls for.

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  • on April 08, 2010

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    I hate to say this but these were NOT good and I ended up throwing them away. Not sweet at all and you do not taste the malt. I followed the other reviews and added more malt and sweet coco powder. They looked so good. VERY disappointed.

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  • on September 30, 2009

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    I followed the recommendations from other reviews and added extra sugar (about 1/3 cup and malt powder (about half cup. I made two double batches, and they received RAVE reviews. Someone even said "if the *famous cupcake store* cupcakes as good as this, I understand why people pay so much to get them!"
    I needed a white frosting, with no red tint, so I didn't add the cherry preserves. The frosting is a sweet frosting, which I like, but if you don't, the powdered sugar can definitly be cut. VERY happy with these, and the sweet frosing balances out the simpler taste of the cupcake, which I think in this recipe is how it's supposed to work. Definitly recommend this recipe and thgink it would be good even without the adjustments I made.

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  • on March 01, 2009

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    I couldn't taste the malt. I had too much frosting on some of the cupcakes. We liked that that the cake part wasn't overly sweet. I added Blackberries instead of Cherries. We liked them but we weren't over the moon about them.

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  • on February 26, 2009

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    As an avid Food Network viewer, I was intrigued by this recipe. I just made it, and should have read the reviews first! I did not use the chocolate chips, but that was the only adjustment. I can not taste the malt flavor at all! Otherwise, the texture and taste are good. I think if I am to do this again, I will omit the espresso and increase the malt. I will say that the cupcakes are beautiful! They have a nice dome (I made 18 and are quite attractive. I bake on a regular basis and must say that these are some of the "prettiest" cupcakes I have ever made!

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  • on February 16, 2009

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    The chocolate cupcake base was very yummy. I did not add extra sugar but used Carnation chocolate malt powder (1 cup instead of 2/3 cup. The malt flavor was not noticable.

    The disappointing part came in the frosting. The taste of the butter overwhelmed the cherry taste almost entirely - and I love butter.

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