Malted Milk Ball Cupcakes

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I love Whoppers. The crunch of the center, with just the right amount of chocolate coating. This cupcake is a simple white cake recipe that's modified with a little kiss of malted milk flavor and the bits of crushed malted milk balls throughout.

The frosting is a simple buttercream, with cocoa and malted milk powder mixed in to bring more of that delicious flavor. I don't use a recipe for buttercream, I just use butter and powdered sugar and add flavoring to taste. I do recommend mixing the malted milk powder with a bit of milk to help keep the frosting from getting grainy.

I find that a couple of “movie theater sized” boxes of Whoppers are just the right amount for putting into and on top of the cupcakes, with a few left for sampling while you're baking.

When it comes to smashing/chopping/shattering the Whoppers, we've done a bit of experimenting. The blender makes Whopper dust, a knife means you're cutting them individually. I recommend using the flat side of a stainless scraper/chopper and the heel of your hand. A couple of good whacks will break those malt balls down the the perfect size.

Malted Milk Ball Cupcake Ingredients

• 2½ C. Sifted Cake Flour
• 4 t. Baking Powder
• ¾ t. Salt
• 3 Egg Whites
• 1 Whole Egg, separated
• 1½ C. White Sugar
• ¾ C. Butter
• 1 C. Milk
• ½ C. Malted Milk Powder (could use Ovaltine)
• 1 t. Vanilla Extract
• 1 t. Almond Extract
• 1 C. Chopped Malt Balls (Whoppers)

Cupcakes Process

1. Measure sifted flour, baking powder, salt and malted milk; sift together 3 times. Set aside.
   
2. Beat all 4 egg whites until foamy, reserve yolk
3. Add ½ C. sugar gradually until soft peaks form. Set aside.
4. Cream butter with remaining 1 C. sugar until light and fluffy, add egg yolk.
   
5. Add sifted ingredients alternating with milk a little at a time until smooth.
   
6. Mix in extracts.
7. Add meringue and beat thoroughly into batter.
8. Mix chopped Whoppers into batter.
   
9. Fill cupcake liners about ½ full
   
10. Bake at 350 for 25-30 minutes
11. Frost with malted milk flavored chocolate frosting, garnish with whole milk ball.
    
    

Malted Milk Ball Cupcakes

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Ingredients

• 2½ C. Sifted Cake Flour
• 4 t. Baking Powder
• ¾ t. Salt
• 3 Egg Whites
• 1 Whole Egg, separated
• 1½ C. White Sugar
• ¾ C. Butter
• 1 C. Milk
• ½ C. Malted Milk Powder (could use Ovaltine)
• 1 t. Vanilla Extract
• 1 t. Almond Extract
• 1 C. Chopped Malt Balls (Whoppers)

Instructions

1. Measure sifted flour, baking powder, salt and malted milk; sift together 3 times. Set aside.
2. Beat all 4 egg whites until foamy, reserve yolk
3. Add ½ C. sugar gradually until soft peaks form. Set aside.
4. Cream butter with remaining 1 C. sugar until light and fluffy, add egg yolk.
5. Add sifted ingredients alternating with milk a little at a time until smooth.
6. Mix in extracts.
7. Add meringue and beat thoroughly into batter.
8. Mix chopped Whoppers into batter.
9. Fill cupcake liners about ½ full
10. Bake at 350 for 25-30 minutes