Chocolate Milkshake Cupcakes

Chocolate Milkshake Cupcakes are super fun for parties. They’re made with a rich chocolate cake and silky Chocolate Malt Buttercream.

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!

These Chocolate Milkshake Cupcakes are laced with malty, chocolatey goodness and made extra rich with chocolate chips. Then, they’re topped with silky Chocolate Malt Buttercream, a drizzle of hot fudge, and chopped Whopper candies!

Now, if this doesn’t bring back fond childhood memories, I don’t know what does! 

Bake up a batch of these goodies for a kids’ birthday party, or for adults who are kids at heart! They’re also perfect for TV or movie viewing parties, game day get-togethers, holiday soirees, tailgate gatherings, and more! 

How Do You 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.

What Makes These Cupcakes Taste Like A Milkshake?

In a word, it’s the malt! It adds a smooth, mellow flavor to both the cake and frosting, then there’s the addition of crunchy Whopper pieces on top.

You may be tempted to reach for a straw … but you won’t need one! 

How Long Do Chocolate Milkshake Cupcakes Last?

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). 

Can You Freeze Chocolate Cupcakes?

Yes, these confections can be frozen. The general rule of thumb is that cupcakes can be frozen for several months. 

The best way to store cupcakes is by wrapping them in aluminum foil or plastic wrap, then placing them in large freezer bags. 

When you’re ready to enjoy again, set them on the counter to thaw for several hours before serving. 

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Chocolate Milkshake Cupcakes

Chocolate Milkshake Cupcakes are super fun for parties. They’re made with a rich chocolate cake and silky Chocolate Malt Buttercream.

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Course: Dessert

Cuisine: American

Prep Time: 25 minutes

Cook Time: 20 minutes

Cooling Time: 30 minutes

Total Time: 45 minutes

Servings: 24 cupcakes

Calories: 373kcal

Author: Rebecca Hubbell

Ingredients

• 1 box dark chocolate fudge cake mix
• 1/2 cup Ovaltine Chocolate Malt Powder
• 1 (3.9 oz.) package chocolate fudge instant pudding mix
• 4 large eggs
• 1 cup sour cream
• ¾ cup vegetable oil
• ½ cup whole milk
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 batch Chocolate Malt Buttercream
• chocolate sauce for topping
• 24 Malted Milk Balls for topping

Instructions

• 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

1. 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

Calories: 373kcal | Carbohydrates: 46g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 57mg | Sodium: 255mg | Potassium: 116mg | Fiber: 1g | Sugar: 38g | Vitamin A: 383IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 1mg

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