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Rich chocolate cupcakes and creamy buttercream frosting infused with Ovaltine, the beloved popular chocolate beverage you remember from your childhood. Grab some milk or coffee, either is perfect with these rich, moist Frosted Ovaltine Chocolate Cupcakes!
Ovaltine Chocolate Cupcakes. You remember Ovaltine, right? When I was young, it was a really popular. It seemed like no matter whose house you were at, you could find the chocolate beverage. Back in those days, it didn’t seem like people were adventurous in their cooking. From what I recall seeing, most of the time ingredients were used for the dishes they were intended for, and for the same old things all of the time. I may not have encountered Ovaltine Chocolate Cupcakes back then, but now that I know how easy they are to make I should probably be glad I didn’t because I’d have eaten a bunch. Here’s instructions on how to make them.
Frosted Ovaltine Chocolate Cupcakes
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- large mixing bowl
- mixing bowl
- cupcake pan
- cupcake liners
- electric stand mixer OR electric hand mixer and mixing bowl
- measuring cups
- measuring spoons
Pyrex 3-Piece Glass Measuring Cup SetCook’s Pro Adjust-A-Measure Set, 3-PiecePyrex 8 Piece Smart Essentials Bowl SetBellemain Stainless Steel 3 Cup Flour SifterWilton 300-Count Rainbow Bright Std Baking CupsWilton Recipe Right Nonstick 12-Cup Muffin PanHamilton Beach Hand Mixer with Snap-On CaseHamilton Beach 6-Speed Classic Stand Mixer
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/3 cup rich chocolate Ovaltine
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp baking soda
- 2 cups sugar
- 1 cup canola oil
- 1 cup strong hot good-quality coffee
- 1/2 cup sour cream
- 1/2 cup half-n-half
- 2 lg eggs
- 1 Tbsp vanilla
- 1 1/2 cups unsalted butter
- 1 cup cocoa powder
- 3/4 tsp salt
- 4 cups powdered sugar
- 1 Tbsp vanilla
- 1 cup heavy cream
- 2/3 cup Ovaltine
Time to make some Ovaltine Chocolate Cupcakes!
Preheat the oven to 350 f.
Line a cupcake pan with cupcake liners.
Place the flour, salt, baking powder and soda, ovaltine, sugar, and cocoa powder into a bowl. Sift together and set the bowl aside.
Put the oil, coffee, sour cream, half-n-half, and vanilla into the mixer or a mixing bowl if you are using a hand mixer.
Mix until combined well.
Slowly add in the dry ingredients, with the mixer running.
Mix on low until just combined.
Add in the eggs, one at a time, mixing just until combined after each.
Fill the cupcake cavities until they are 2/3 of the way full.
Bake for approximately 10-13 minutes, or until a toothpick comes out clean.
Let cool completely before frosting.
While the Ovaltine Chocolate Cupcakes are cooling off you can make the frosting.
Place the room temperature butter in a mixing bowl and beat it until its smooth.
Sift in the cocoa powder and powdered sugar and mix together, taking care not to leave any lumps.
Add in the vanilla and mix.
Place the Ovaltine and heavy cream in a different bowl and cream well.
Slowly add the Ovaltine and cream mixture to the butter mixture.
Beat on high for 1-2 minutes, or until frosting slightly lightens in color.
Pipe the frosting onto the cooled cupcakes.