mini chocolate malt ball cupcakes
One of my dad’s favorite treats growing up was a frosty chocolate malt with extra malt. For Father’s Day, I surprised him with mini chocolate malt ball cupcakes, a charming twist on a childhood favorite. I folded crushed malt balls into the batter and frosting to embellish these heavenly cupcakes, which taste like moist Devil’s food chocolate cake topped with malt-infused frosting. Decorate with malt ball halves to continue the theme.
Mini Chocolate Malt Ball Cupcakes
1 cup boiling water
1/2 cup unsweetened cocoa
1/2 cup sugar
3 Tbsp unsalted butter, softened
1/2 tsp vanilla extract
1 large egg
3/4 cup flour
1/3 cup malt balls, crushed
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
3/4 cup powdered sugar, sifted
2 Tbsp butter, softened
1 Tbsp milk
1/4 tsp vanilla
1/4 cup malt balls, crushed
14 malt balls, halved
Preheat oven to 350°F and line a 12-cup mini muffin pan with baking cups. Whisk together boiling water and cocoa, then cool completely.
Beat sugar, butter, and vanilla extract in a large mixer bowl at medium speed until well blended (about 3 minutes). Add egg and beat well. Whisk together flour, crushed malt balls, baking soda, baking powder, and salt in a medium bowl. Add half of flour mixture to sugar mixture and beat until just combined. Add cocoa mixture, then finish with remaining flour mixture.
Fill each baking cup with a slightly rounded tablespoon of batter, to about 1/4 inch below the top of the liner. Bake until a toothpick inserted in the center comes out clean, about 12 to 15 minutes. Cool the cupcakes for 5 minutes in the pan on a wire rack. Holding an edge of each liner, carefully lift the cupcakes from the pan and place them on the wire rack to cool completely.
To make frosting, combine powdered sugar, butter, milk, and vanilla in a medium bowl, beating with a mixer on medium speed until smooth and creamy. Fold in crushed malt balls. Frost cooled cupcakes and decorate with malt ball halves. The cupcakes can be covered and refrigerated for up to 3 days. Bring to room temperature before serving.
Yield – 28 mini-cupcakes (serving size: 1 cupcake)
Calories – 82
Carbs – 13