Zutaten für Malted Milk Ball Cupcakes
- 1 box (15.25 oz) chocolate cake mix
- 2 2/3 cups malted milk balls (1 cup for batter, 1 2/3 cups for topping)
- 1/2 cup instant malted milk powder (1/4 cup for batter, 1/4 cup for frosting)
- Amount specified on cake mix package
- Amount specified on cake mix package
- Amount specified on cake mix package
- 1 cup (2 sticks) unsalted butter
- 3 cups powdered sugar
- Not used in this recipe (chocolate cake mix is specified)
- 1/4 cup milk
- 1 teaspoon vanilla extract
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Zubereitung von Malted Milk Ball Cupcakes
- Preheat oven to 350°F (175°C). Line a 24-cup muffin tin with paper baking cups.
- In a large bowl, combine 1 box (15.25 oz) chocolate cake mix, 1 cup malted milk balls, and 1/4 cup malted milk powder.
- Add the contents of the cake mix box: water, oil, and eggs (check the box for specific amounts).
- Beat with an electric mixer on low speed for 2 minutes, then on medium speed for 1 minute, or until well combined.
- Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-23 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely (about 30 minutes).
- While cupcakes cool, prepare the frosting: In a medium bowl, beat together 1 cup (2 sticks) unsalted butter, 3 cups powdered sugar, 1/4 cup malted milk powder, 1/4 cup milk, and 1 teaspoon vanilla extract on medium speed until smooth and creamy.
- Once the cupcakes are completely cool, frost each cupcake generously.
- Sprinkle 1 2/3 cups malted milk balls over the frosted cupcakes.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
87g
Fat
11g
Carbs
10g
