Best 2 Malted Milk Ball Cupcakes Recipes

Indulge in the irresistible Malted Milk Ball Cupcakes, a delightful fusion of nostalgic flavors and modern indulgence. These cupcakes are a perfect balance of sweet and malty, with a moist and fluffy vanilla cake base complemented by a creamy malted milk frosting. Each cupcake is adorned with a malted milk ball, adding a playful crunch and a burst of malted flavor. This recipe collection features three variations to cater to different tastes: Classic Malted Milk Ball Cupcakes, Chocolate Malted Milk Ball Cupcakes with Chocolate Ganache, and Funfetti Malted Milk Ball Cupcakes. Whether you prefer a classic flavor profile, a rich chocolate experience, or a vibrant and festive twist, there's a Malted Milk Ball Cupcake recipe here to satisfy your cravings.

Here are our top 2 tried and tested recipes!

MALTED MILK BALL CUPCAKES

Malted Milk Ball Cupcakes image

Get the classic taste of malted milk balls baked into a convenient little cupcake package.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 24

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup malted milk balls, coarsely crushed
1/4 cup natural-flavor malted milk powder
Water, vegetable oil and eggs called for on cake mix box
1/4 cup butter or margarine, softened
2 cups powdered sugar
2 tablespoons natural-flavor malted milk powder
1 tablespoon unsweetened baking cocoa
2 tablespoons milk
1 2/3 cups malted milk balls, coarsely crushed

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, stir together dry cake mix, 1 cup malted milk balls and 1/4 cup malted milk powder. Add water, oil and eggs. Beat with electric mixer on low speed 2 minutes. Divide batter evenly among muffin cups.
Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour.
In medium bowl, beat frosting ingredients on medium speed until smooth. Frost cupcakes. Sprinkle with 1 2/3 cups malted milk balls. Store loosely covered.

Nutrition Facts : Calories 240, Carbohydrate 36 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 26 g, TransFat 1/2 g

MALTED MILK BALL CUPCAKES

Malted Milk Ball Cupcakes image

Get the classic taste of malted milk balls baked into a convenient little cupcake package.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 24

Number Of Ingredients 10

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup malted milk balls, coarsely crushed
1/4 cup natural-flavor malted milk powder
Water, vegetable oil and eggs called for on cake mix box
1/4 cup butter or margarine, softened
2 cups powdered sugar
2 tablespoons natural-flavor malted milk powder
1 tablespoon unsweetened baking cocoa
2 tablespoons milk
1 2/3 cups malted milk balls, coarsely crushed

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, stir together dry cake mix, 1 cup malted milk balls and 1/4 cup malted milk powder. Add water, oil and eggs. Beat with electric mixer on low speed 2 minutes. Divide batter evenly among muffin cups.
Bake 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely, about 1 hour.
In medium bowl, beat frosting ingredients on medium speed until smooth. Frost cupcakes. Sprinkle with 1 2/3 cups malted milk balls. Store loosely covered.

Nutrition Facts : Calories 240, Carbohydrate 36 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 26 g, TransFat 1/2 g

Tips:

Use room temperature ingredients: Room temperature butter, eggs, and milk will mix together more evenly to produce a smooth batter.
Cream the butter and sugar until light and fluffy: This step incorporates air into the butter and sugar, resulting in a lighter and more tender cupcake.
Gradually add the eggs: Adding the eggs one at a time will help to prevent the batter from curdling.
Mix in the dry ingredients slowly: Overmixing can result in tough cupcakes, so mix the dry ingredients in slowly until just combined.
Fill the cupcake liners only 2/3 full: This will prevent the cupcakes from overflowing while baking.
Bake the cupcakes until a toothpick inserted into the center comes out clean: Overbaking will result in dry cupcakes.
Let the cupcakes cool completely before frosting them: This will help to prevent the frosting from melting.

Conclusion:

Malted milk ball cupcakes are a delicious and easy-to-make treat that is perfect for any occasion. They are moist and fluffy with a malty flavor that is perfectly complemented by the chocolate ganache frosting. If you are looking for a fun and festive dessert, these cupcakes are sure to be a hit!