Sunday, April 10, 2011

Sweetness on Sunday - Mini Malt Ball Cupcakes!

Who likes Whoppers Malt Balls?? I do, I do! :D
So if you're with me on that one, I've got a great little cupcake for you this week!
I make this in mini-cupcake size for two reasons,...they are very rich and chocolatey, so the tiny size is the perfect portion, and two, because I like the malt ball garnish to be nice and big on top! :)

I've seen this one around, variations in books, on the internet. Everyone seemed to credit someone different, and when I baked them I made a few changes as I went along to suit my tastes, so I'm not sure who to credit for these! They were quite wonderful though!


Mini Malted Milk Ball Cupcakes
makes 48 cute little mini cupcakes! (or 24 regular size cupcakes)

For the cupcakes:
1 box of yellow cake mix
1 cup of malted milk balls, coarsely crushed
1/2 cup instant malted milk powder
1-1/4 cups water
1/3 cup vegetable oil
3 eggs

For the frosting:
1/4 cup butter, softened a bit
2 cups powdered sugar
4 tablespoons of instant malted milk powder
1 tablespoon unsweetened cocoa powder
2-3 tablespoons milk
1/2 cup whipped milk chocolate frosting (like Betty Crocker-this is optional, I added it mainly because I didn't like how the light in color the frosting was, but it also gave it a little more chocolate flavor!)

Get Baking!
~Heat oven to 350 degrees. Place paper cupcake liners in each cup of your cupcake tin.
~In a large bowl, mix cake mix, crushed malt balls, and malted milk powder.
~Add the water, oil, and the eggs. Beat with a mixer on low for 2 minutes.
~Fill cupcake liners 3/4 full.
~Bake for 15 minutes. (This time is for mini cupcakes. Bake about 20 minutes for regular cupcakes. Insert a toothpick, when it comes out clean, they are done!
~Cool completely on cooling rack.

Make the frosting!
~Beat all ingredients together on medium speed until it's smooth. I suggest starting off with 2 tablespoons of milk and adding milk as needed until you get the desired consistency for your frosting.

To garnish: I simply cut malt balls in half and put them on top of each cupcake. I've seen other variations where your leave the malt ball whole, or sprinkle with crushed malt balls. Up to you!

Hope they put a smile on your face! :)

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