I have a love/hate relationship with malted milk balls. There are times when I will think that I’ll never eat another malted milk ball for the rest of my life…and then the next day crave one so badly, I wonder how I could ever live without them.
I can go years without eating them…and then have to have them in my house for six months straight.
I’m currently in month number two.
While I do love a high quality malted milk ball, my relationship with them insists that I only buy the lowest priced package that a person can buy right in the candy aisle at the local grocery store. I can’t bring myself to pay $20 for a bag of them, especially since there is a chance that my short lived admiration of them could expire at any time.
And since I’m still early on in this present love of them, I thought I should whip up a batch of malted milk cupcakes with a delightful chocolate malted milk frosting before I lost interest.
I should be very clear here. I don’t think I could ever lose interest in these cupcakes.
I mean…they’re a cupcake.
And we all know how I feel about cupcakes.
I would definitely eat these cupcakes any day, any time, regardless of their malted milkedness… The moist cupcake has a faint malted flavor, not overpowering at all, while the chocolate frosting has a definite malted milk ball flavor. And for these? I did actually run to a local chocolatier and bought exactly 36 premium chocolate milk balls for this batch. They’re definitely worth it..
Life is good. It’s a “Malted Milk Heaven… well….at least for a couple more months…” kind of good.
- ⅔ cup butter
- 1-3/4 cups granulated sugar
- 2 tsp vanilla
- 3 large eggs
- 3 tsp baking powder
- 2-1/2 cups all purpose flour
- 1-1/2 cups malted milk powder (I used Carnation, found in the coffee aisle at the supermarket)
- 1-1/4 cups milk
- 5 cups powdered sugar
- 1-1/2 malted milk powder
- 2 cups butter, room temperature (Yes. Really.)
- 6 oz bittersweet chocolate, melted
- 1 tsp vanilla
- ½ tsp salt
- 2 tbsp. heavy cream
- Preheat oven to 350 degrees
- Prepare cupcake tins with paper cupcake wrappers.
- In a large mixing bowl, cream together the butter, sugar, and vanilla. Beat on high until creamy. Add the eggs, one at a time, beating until fully incorporated after each addition. Beat for another minute until the mixture is light and fluffy.
- Sift together the flour, baking powder, and malted milk powder. With the mixer on low speed, begin adding a few spoonfuls of the flour mixture into the egg mixture alternating with the milk, until all of the flour and milk are fully incorporated. Turn the mixer to high, and let beat for about three minutes.
- Spoon the batter into the prepared cupcake tins, to half full. Bake for 16 minutes. Remove from oven, and let cool completely on a cooling rack. Frost with Chocolate Malted Milk Frosting.
- Sift together the powdered sugar and malted milk powder.
- In a large mixing bowl, cream the butter with the melted chocolate*, vanilla, and salt on medium speed. On low speed, add the powdered sugar mixture a few spoonfuls at a time until fully incorporated, Add the heavy cream, and beat on low for about one minute. Turn the mixer off, and scrape the sides and bottom into the middle of the bowl. Beat on high for about three minutes, and then turn the mixer off, and scrape the sides and bottom of the bowl one more time. Beat on high for three minutes.
- *To melt the chocolate: Break into pieces, and place into a microwave safe bowl. Microwave on high for 30 seconds. Remove from microwave and stir. It should continue to melt on its own as you stir. If you think it needs a little longer in the microwave, microwave for 10 to 15 seconds more, remove and stir. It will continue to melt on its own.
- Using your favorite decorating tip, pipe the frosting onto each cupcake. I used Atecco #826 for these cupcakes. Top with a malted milk ball.