If you were to ask me what my favorite candy is I would tell you .. what are you thinking? I’m a sugar high mama that loves all candy! But if you’re gonna twist my arm and make me pick, Hershey’s WHOPPERS would make my top 5.
I love powdered malt whether it’s in a milk shake or a glass of milk and especially when it’s in a WHOPPERS chocolate covered malt ball. So what better way to pay tribute to one of my favorite chocolate candies than to kick up the flavor into a sweet cupcake. I have to admit, this has been one of the most fun cupcakes I’ve ever made because of all the flavor experimenting that went into creating the chocolate malt buttercream. I quite literally sat in the kitchen and added a bit of this and a bit of that, adding and changing the measurements that I wrote on a cardboard box until it tastes just perfect.
Chocolate Malt Cupcake Ingredients
- 1 box of milk chocolate cake mix
- 3 eggs
- 1 – 1/4 cups of water
- 1/3 cup vegetable oil
- 1 – 1/4 cup Carnation Original Malted Milk powder
The first part of these cupcakes is the easy part. Just prepare either a homemade or boxed chocolate cake mix and add in the malted milk powder and mix well.
Bake for 18 minutes at 350 degrees F. Oven times may vary. To be on the safe side, check your cupcakes with a toothpick at 16 minutes.
While the chocolate malt cupcakes are cooling, let’s get to the fun part of making the chocolate malt buttercream.
Chocolate Malt Buttercream Ingredients
- 1 stick of butter
- 1/2 cup vegetable shortening
- 3/4 cup Carnation Original Malted Milk Powder
- 2 TBS cocoa powder
- 3 – 5 TBS milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/2 cup WHOPPERS candy crushed for garnish
Simply combine all of the ingredients, pipe onto cooled cupcakes, garnish with crushed candy and top with a whole WHOPPERS malted milk ball.