Chocolate malt cake reborn as cupcakes

Chocolate malt ball cupcakes

My son turned 21 last month, and he’s the chocoholic of the family. When he was a little boy, he would often request a trip to T.G.I. Friday’s for the chocolate malt cake as a birthday treat.


The dessert is no longer on the menu, but I came up with an at-home version that’s simple to prepare. Instead of a cake, I baked these as cupcakes.

The cupcake base is a packaged devil’s food cake mix and malted milk powder.

I like to make these cupcakes a bit more interesting by sprinkling coarsely chopped malted milk balls over the top of the cupcakes before baking.

The frosting is a standard tub of chocolate frosting beaten together with malted milk powder. Each iced cupcake is topped with a malted milk ball. (Maybe I’ll whip up a batch to entice my son home from college for the weekend … wish me luck with that!)


1 box devil’s food or other chocolate cake mix (plus the ingredients to prepare the cake according to the package directions)

½ cup malted milk powder or chocolate malt powder such as Ovaltine, plus ¼ cup more for frosting

1 cup chopped malted milk balls, plus 18 unchopped balls for garnish

1 container chocolate fudge icing

Heat oven to 350 degrees. Line muffin pans with muffin liners and set aside.

Prepare cake batter according to the directions on the box, adding the malt powder at the same time as the dry mix.

Divide batter among the muffin cups and sprinkle the chopped malted milk balls over the batter of each muffin.

Bake for 18-20 minutes. Remove from the oven and cool completely.

Combine the prepared frosting with the remaining ¼ cup malt powder. Ice the cupcakes and place a whole malted milk ball on top of each cupcake.

Makes 18 cupcakes.


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