Chocolate Malted Ovaltine Cupcakes

Who remembers Ovaltine?  If you remember Tang, you may also remember Ovaltine. Ovaltine is a brand of milk flavoring product made with malt extract, sugar, and whey that can be used with hot or cold milk.  Introduced in 1904, Ovaltine was created in Switzerland where it was known as “Ovomaline“.

Ovaltine cupcakes

The name is derived from the Latin word “ovum” meaning “egg” and “malt,” which were the main ingredients. A few years later when it was exported to Britain, a misspelling of the name on the trademark application led to the name “Ovaltine“. By 1915, Ovaltine had hit the American markets and was being produced in Illinois. The original formula of malt, milk, eggs, and cocoa has changed a bit over the years and today has several different varieties including Malt Ovaltine (sans the cocoa), and Rich Chocolate Ovaltine (without the malt).

Ovaltine cupcakes

I don’t recall how I was first exposed to Ovaltine, but I was reintroduced to it while on vacation with family and friends in Hawaii a few years ago. The resort we were at was known for its famous “Ovaltine Froth“.  After having one, I knew why they were famous. Neither a milkshake nor a slushy, they are a totally delicious whipped, frozen chocolate treat that I am unable to recreate despite numerous attempts.  Seriously, I’m not kidding, my boys and I keep trying to make them. There are many “recipes” out there for the infamous Ovaltine Froth but none of them truly hits the mark. I have accepted that (1) everything is just better in Hawaii, and (2) I may need an industrial-strength frozen margarita maker to obtain the airy “froth-like” consistency that makes this drink so special.

My exposure to the Ovaltine Froth is what led to the creation of this tasty chocolate malt cupcake. I had the Ovaltine, so I started playing around with it. That is how my Ovaltine cupcakes were born.  I have always been a malt fan. To this day, I will never turn anything down if it has malt in it.  And although I’m not typically a dessert gal, these are irresistible.

Rich in chocolate, but not too chocolatey, and loaded with old-fashioned malt flavor in both the cake as well as the light whipped frosting. As a test, I gave these to the family we traveled to Hawaii with for their stamp of approval. These Ovaltine cupcakes passed the test, and so I am ready to share the recipe with you.

Ovaltine cupcakes

About the Author

Andrea Potischman

I am a professionally trained NYC chef turned CA mom and food blogger. I post about real food, with doable ingredient lists that are family friendly.

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comment Policy

Simmer + Sauce reserves the right to remove or restrict comments that do not contribute constructively to the topic conversation, contain profanity or offensive language, personal attacks, or seek to promote a personal or unrelated business. Any post found to be in violation of any of these guidelines will be modified or removed without warning. When making a comment on my blog, you grant Simmer + Sauce permission to reproduce your content to our discretion, an example being for a possible endorsement or media kit purposes. If you don’t want your comment to be used for such purposes, please explicitly state this within the body of your comment. If you find evidence of copyright infringement in the comments of, contact me and I will remove that in question promptly.