One of my favorite things: chocolate malts. Not shakes, malts. They are different and have that “it” factor. Something chocolate shakes inherently lack. This recipe takes everything malts are, puts it in a cupcake and adds malted milk ball candies (like Whoppers). I don’t think I need to say anything more. I can just write the recipe now.
But…I will explain: the batter is fluffy. There is candy throughout. The frosting has the malt goodness too. And on top? No, not a cherry, a malted milk ball.
Straws not necessary, just big bites.
- 2 sticks butter, softened
- 2 cups sugar
- 4 eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1/3 cup malted milk powder (original flavor, Carnation makes this)
- 3/4 cup malted milk balls, crushed (they crush easily if frozen)
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 2 tablespoons malted milk powder
- 1 tablespoon unsweetened baking cocoa (such as Hershey’s)
- 2 tablespoons milk
- whole malted milk balls for garnish
Preheat oven to 350 degrees. Combine flours and malt powder; set aside. Cream together butter and sugar until light and fluffy. Add eggs one at a time until well incorporated.
Add 1/3 of flour mixture to butter-sugar mixture. Add 1/3 of the milk and the teaspoon vanilla. Add flour mix then milk two more times in same pattern, just beating until mixed. Do not overbeat. Stir in crushed malted milk ball candies. Bake for 20-25 minutes or until a cake tester comes out clean. Let cool 10 minutes in pan, then place cupcakes on a wire rack.
For the frosting, beat butter, sugar, malted milk powder, unsweetened baking cocoa, and milk on medium speed with an electric mixer. Frosting should be smooth and spreadable. You can add more milk (1 teaspoon at a time) if you want a smoother consistency. Frost cupcakes and top with one malted milk ball.