Ingredients
The following ingredients have 4 Servings
- 1 2/3 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 2/3 cup unsweetened cocoa powder
- ¾ cup malted milk powder
- ½ cup unsalted butter, room temperature
- 1 ½ cups sugar
- 2 eggs
- 1 ½ cups whole milk
- 1 tsp vanilla extra
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 4 Tbsp malted milk powder
- 2 Tbsp unsweetened cocoa powder
Instruction
- Preheat oven to 325F
- Mix flour, baking powder, salt, malt powder, and cocoa together and set aside.
- Cream the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Alternately add flour mixture and milk. Add vanilla a beat well.
- Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 22- 25(15 minutes for mini) minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
- For the frosting: In a large bowl, whip the cream until it forms soft peaks. Add sugar, malt powder, and cocoa powder. Beat until stiff.
- Frost cooled cupcakes with whipped cream frosting. Top with crushed Whopper(malted milk balls) pieces. (I used vanilla whoppers from Easter on top of mine).
