All three of my werewolves and I have been battling strep so I decided to just this once make a recipe really easy and use a box cake mix. I don’t usually do this but you can forgive me I hope. In making these cupcakes I was hoping for something that tasted like a malted milk ball. The cake didn’t turn out as malt flavored as I had hoped but the frosting tastes just like a chocolate malt. I recommend using small cupcake cups and only filling them 2/3 of the way because I was crazy enough to use really big cups and fill them almost full and I had a lot of spill over. They still taste really great but not as pretty.
For the cake:
1 white cake mix (I used Duncan Hines so adjust the other ingredients according to your box instructions)
1 cup of water
1 cup of malted milk powder
¼ cup of oil
3 large egg whites
2 tsp vanilla
Preheat your oven to 350° and place cupcake liners into a cupcake pan. Mix the malted milk powder into the water then add it and the rest of the ingredients into the cake mix and beat on high speed for 2 minutes. Divide the batter into the cupcake cups filling them only 2/3 of the way. Bake for about 17 minutes then allow to cool completely before frosting.
Because I only ended up with 12 large cupcakes I halved my frosting recipe but I am giving you the full recipe.
1 ½ sticks of butter at room temperature
Pinch of salt
1 ounce of melted and cooled semi sweet baking chocolate
2 tsp vanilla
¼ cup of malted milk powder
¼ cup of heavy cream
4 cups of powdered sugar
Mix the malted milk powder into the heavy cream. In a bowl beat the butter, chocolate and vanilla until the butter is creamy. Begin adding in the sugar until a little at a time until you get a fairly thick frosting. You may need more or less than the 4 cups. Now add in the cream and malted milk mixture and beat until light and fluffy. Frost your cupcakes and top with a maltball if you want. Hope you enjoy these and my next post will be a recipe for my mother’s plum sauce.