Malt Shop Special Cupcakes

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 18
• 1 (18 ounce) package german chocolate cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1/4 cup instant malted milk powder
• 2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix, mix
• 4 cups whipping cream
• 1 cup instant malted milk powder
• 2/3 cup chopped malted milk balls
• 1/3 cup chocolate fudge topping, warmed just to pouring consistency
• 18 -20 maraschino cherries, with stems drained and patted dry

Recipe

• 1 line twenty 2 1/2-inch muffin cups with paper bake cups; set aside.
• 2 in a large mixing bowl, beat cake mix, the water, oil, eggs and the 1/4 cup malted milk powder with an electric mixer on low speed until combined. beat on medium speed for 2 minutes more.
• 3 divide batter among prepared muffin cups, filling cups two-thirds full with batter.
• 4 bake in a 350 degrees oven about 18 minutes or until a wooden toothpick inserted in centers comes out clean or until tops spring back when lightly touched. cool cupcakes in muffin cups on wire racks for 5 minutes. remove cupcakes from muffin cups. cool completely on wire racks.
• 5 for malt shop frosting, in a large mixing bowl, beat together the pudding mixes, whipping cream and the 1 cup malted milk powder with an electric mixer on medium speed until stiff peaks form.
• 6 pipe or spread frosting over cupcakes. sprinkle each with chopped malted milk balls, drizzle with fudge topping and top with a cherry. store chilled in an airtight container up to 2 days.