Get ready to discover your new favorite cupcake combination. Seriously, this cupcake is just too much fun!
These cupcakes are SO good! I can’t wait to tell you about them!!
So, I was about to start baking the other day. I knew exactly what kind of cupcake I wanted to create. I had every single detail planned out in my head. That’s right every single detail!
Then of course, one of boys came into the kitchen and practically begged me to make marble cupcakes for him, being that I was just making cupcakes anyway, as he put it.
Then he proceeded to remind me that marble is his all time favorite and I almost never make them. Ugh! So of course, I told him I would see what I could do. 🙂
To make a long story short, these cupcakes aren’t exactly a true malt cupcake, and they’re definitely not a true marble cupcake. Somewhere between marble and malt the two flavors come together and it’s like a match made in Heaven! They’re so good together!
If you love the flavor of malt powder, or chocolate malts in general, you have to try my Not-So-Mini Malt Cupcakes. If you don’t like malt powder, or malt flavor, leave it out and the cupcakes will still be great.
I used my 3D Cupcake/Muffin pan I just picked up not too long. Sure it’s fun to have, but don’t go buy a special pan. You could use a regular muffin pan, or even jumbo muffin pan if you wanted to.
Why do I have this pan? Because, I bake all the time, and even more importantly, I paid less than $5 for it! The pan was originally $30, but I paid $5, clearance of course. 🙂
I definitely prefer my cupcakes with hot fudge sauce, but my boys LOVE the regular Hershey’s chocolate syrup in the squeeze bottle. But use whatever makes you happy!
Not-So-Mini Marble Malt Cupcakes
1 (regular size) marble cake mix, or regular chocolate would also work fine
1 cup water
1/3 cup vegetable oil
3 eggs, room temperature
1/4 cup malted milk powder
1 package (3.4 oz.) instant vanilla pudding mix
1 1/2 cups milk
1/2 cup malted milk powder
1 container (8 oz.) Cool-Whip, or any brand of whipped topping
1/3 cup chopped Malted Milk Balls
chocolate syrup, or hot fudge, a little bit goes a long way here
Maraschino cherries, for cupcakes you want to top with a cherry
1. Heat oven to 350F degrees. Line 18-20 muffin cups with cupcake liners; set aside.
2. Beat cake mix, the water, oil, eggs, and the 1/4 cup malted milk powder in a large bowl with an electric mixer, or stand mixer until well combined, or for about 2 minutes. Divide batter evenly among prepared muffin cups, filling cups about two-thirds full.
3. Bake cupcakes for 16-19 minutes or until a wooden toothpick inserted in center comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes gently from muffin cups. Cool completely on wire racks.
4. In a large mixing bowl, whisk together pudding mix, malt powder, and milk. Whisk together until it starts to thicken. Fold in one container Cool Whip. Put frosting in the fridge for about 15 minutes to let stand a little more.
5. Pipe or spread frosting on cupcakes. Sprinkle with desired amount of chopped malted milk balls, drizzle with chocolate sauce, and top with a cherry. Store chilled in an airtight container in the fridge. They should last 2-3 days. Place cherries on cupcakes right before serving.
Servings: 18-20 cupcakes