Ingredients
1 tablespoon unsweetened baking cocoa
1 (18 1/4 ounce) box yellow cake mix
1 cup malted milk balls, coarsely crushed
2 tablespoons milk
1 14 cups water
13 cup vegetable oil
3 eggs
Method
Sources
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Recipe1M+
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Achievable elevated desserts — laminated doughs, cakes, custards
Natural cocoa for American-style baking — brownies, chocolate cake
Aluminum-free baking powder — no metallic taste in baked goods
Stand mixer for bread dough, pastry, meringues, butter churning
Grade A bourbon vanilla beans for custards, ice cream, extracts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Natural cocoa for American-style baking — brownies, chocolate cake
Aluminum-free baking powder — no metallic taste in baked goods
Stand mixer for bread dough, pastry, meringues, butter churning
Grade A bourbon vanilla beans for custards, ice cream, extracts
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heat oven to 350 degrees. place paper baking cup in each of 24 regualr size muffin cups. in a large bowl, mix 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 bater evenly among muffin cups. bake 18 to 23 minutes or until a toothpick inserted in center comes out clean. cool 10 minutes, remove from pan to wire rack. cool completely, about 30 minutes. in a medium bowl, beat all frosting ingredients except malted milk balls on medium spped until smooth. frost cupcakes. sprinkle with 1 2/3 cups malted milk balls.