Malted Milk Ball Cupcakes Recipe

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

Preparation

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.

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