Malted Milk Ball Cupcakes

  • Prep 25 min
  • Total 1 hr 10 min
  • Servings 24

Ingredients

Cupcakes

Malted Milk Frosting

  • 1/4 cup butter or margarine, softened
  • 2 cups powdered sugar
  • 2 tablespoons natural-flavor malted milk powder
  • 1 tablespoon unsweetened baking cocoa
  • 2 tablespoons milk

Garnish

  • 1 2/3 cups malted milk balls, coarsely crushed

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
  • 2
    In large bowl, stir together dry cake mix, 1 cup malted milk balls and 1/4 cup malted milk powder. Add water, oil and eggs. Beat with electric mixer on low speed 2 minutes. Divide batter evenly among muffin cups.
  • 3
    Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour.
  • 4
    In medium bowl, beat frosting ingredients on medium speed until smooth. Frost cupcakes. Sprinkle with 1 2/3 cups malted milk balls. Store loosely covered.

  • Make your cupcakes stand out at the next bake sale! Pick up fun foil or fancy, decorated muffin cup liners at cake decorating or party supply stores.
  • The malted milk balls will be easier to crush if they are frozen. Freeze them in a food-storage plastic bag for about 30 minutes. Then tap the bag with a rolling pin or meat mallet until the balls are coarsely crushed.

Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved