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Malted Milk Ball Cupcakes

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By Betty Crocker Kitchens
Updated Aug 1, 2006
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Get the classic taste of malted milk balls baked into a convenient little cupcake package.

Malted Milk Ball Cupcakes

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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