This post contains affiliate links.
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. If you're up for a serious project, did you know you can make your own malt balls?!?! My friend Laura has the recipe over at Little House, Big Alaska. They're definitely on my “To Try” list!
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
- Measure sifted flour, baking powder, salt and malted milk; sift together 3 times. Set aside.
- Beat all 4 egg whites until foamy, reserve yolk
- Add ½ C. sugar gradually until soft peaks form. Set aside.
- Cream butter with remaining 1 C. sugar until light and fluffy, add egg yolk.
- Add sifted ingredients alternating with milk a little at a time until smooth.
- Mix in extracts.
- Add meringue and beat thoroughly into batter.
- Mix chopped Whoppers into batter.
- Fill cupcake liners about ½ full
- Bake at 350 for 25-30 minutes
- Frost with malted milk flavored chocolate frosting, garnish with whole milk ball.
Malted Milk Ball Cupcakes
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
- Measure sifted flour, baking powder, salt and malted milk; sift together 3 times. Set aside.
- Beat all 4 egg whites until foamy, reserve yolk
- Add ½ C. sugar gradually until soft peaks form. Set aside.
- Cream butter with remaining 1 C. sugar until light and fluffy, add egg yolk.
- Add sifted ingredients alternating with milk a little at a time until smooth.
- Mix in extracts.
- Add meringue and beat thoroughly into batter.
- Mix chopped Whoppers into batter.
- Fill cupcake liners about ½ full
- Bake at 350 for 25-30 minutes
