Ovaltine Chocolate Cupcakes & Buttercream Frosting

The chocolate beasties hit me late last night.  You know, that insane craving for chocolate that just WON'T quit. I even made sure I took my magnesium in the morning (most food cravings are tied to a nutrient deficiency) and it just wouldn't go away. None of my normal chocolate recipes sounded appetizing so I started pulling things out & came up with these mouthwatering Chocolate Ovaltine Cupcakes!

Chocolate Ovaltine Cupcakes

I started with my basic chocolate cupcake recipe (you can use 1 cup of canola or vegetable oil, but I prefer the applesauce & safflower oil) and added a cup of coffee because coffee and chocolate go together so well!  Something was still missing and then LIGHTBULB…Ovaltine!  

Chocolate Ovaltine Cupcakes

I also modified a buttercream frosting I found online because it was too runny for my taste. I like a thicker frosting, but you can check out her recipe and see which works best for you! Use a piping bag (or cut the end off a ziplock bag) and your favorite icing tip and decorate however you want.

Chocolate Ovaltine Cupcakes

Ovaltine Chocolate Cupcakes & Frosting

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Author Savanah



  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup rich chocolate Ovaltine
  • 2 cups sugar
  • 1/2 cup applesauce
  • 1/2 cup oil I normally use safflower or olive oil
  • 1 cup strong hot coffee
  • 1/2 cup sour cream
  • 1/2 cup half n half
  • 2 large eggs
  • 1 Tablespoon vanilla


  • 3 sticks salted butter softened
  • 1 cup unsweetened cocoa powder
  • 4 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup heavy cream
  • 2/3 cup rich chocolate Ovaltine



  • For cupcakes, sift together dry ingredients and set aside.
  • In mixer, combing applesauce, oil, coffee, half-n-half, vanilla and sour cream. Mix on low 30 seconds.
  • Slowly add in dry mixture and mix on low until incorporated.
  • Add in eggs, one at a time, and mix just until combined.
  • Pour batter into lined cupcake tins 2/3 of the way full.
  • Bake at 350 for 10-13 minutes, or until a toothpick comes out clean.
  • Let cool completely before frosting.


  • For frosting, put room temperature butter in a mixing bowl and beat until smooth.
  • Sift in cocoa powder and powdered sugar, mixing and taking care not to leave lumps.
  • Add vanilla & mix.
  • In a different bowl, mix Ovaltine and heavy cream.
  • Slowly add to butter mixture.
  • Beat on high for 1-2 minutes, or until frosting slightly lightens in color.
  • Pipe onto cooled cupcakes.
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