Malted Milk Ball Cupcakes

[kaci]

Malted Milk Ball Cupcakes


3 cups malted milk balls, divided
1 box super moist chocolate cake mix, such as Pillsbury
1 cup sour cream
1/2 cup malted milk powder
1/2 cup vegetable oil
4 large eggs
1 t. vanilla extract
2 bittersweet chocolate bars, chopped
1/2 cup butter


Preheat oven to 350. Line 18 muffin cups with paper liners.

Reserve 18 malted milk balls.

In container of food processor, process remaining malted milk balls until
finely chopped. Set aside.

In large bowl, combine cake mix, sour cream, malted milk powder, oil, eggs
and vanilla; beat at medium speed with mixer until combined.

Divide batter evenly among prepared muffin cups, filling 2/3 full.

Bake for 16 to 18 minutes or until a wooden pick inserted in center comes
out clean. Let cool in pans for 10 minutes. Remove from pans and cool
completely on wire racks.

In small bowl, combine chocolate and butter. Microwave on high for 30
seconds, or until melted, stirring once. Spread mixture over cupcakes. Dip
each cupcake in chopped malted milk balls. Top each cupcake with a whole
malted milk ball.

Makes 18