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Malted Milk Ball Cupcakes

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“I was thumbing through this cookbook and found this recipe. Sounded really good and they are.”
24 cupcakes

Ingredients Nutrition

  • cupcake
  • 1 (18 1/4 ounce) box yellow cake mix
  • 1 cup malted milk balls, coarsely crushed
  • 14 cup natural-flavor instant malted milk powder
  • 1 14 cups water
  • 13 cup vegetable oil
  • 3 eggs
  • frosting and garnish
  • 14 cup butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons natural flavor instant malted milk powder
  • 1 tablespoon unsweetened baking cocoa
  • 2 tablespoons milk
  • 1 23 cups malted milk balls, coarsely crushed


  1. Heat oven to 350 degrees. Place paper baking cup in each of 24 regualr size muffin cups.
  2. In a large bowl, mix cake mix, 1 cup malted milk balls and 1/4 cup malted milk powder.
  3. Add water, oil and eggs. Beat with electric mixer on low speed 2 minutes. Divide bater evenly among muffin cups.
  4. 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.
  5. 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.

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