A Field Guide to Cupcakes - Malted Milk Ball Cupcakes

Yield: 12 malted cupcakes

12 paper liners of your choice
2 Tbsp. Ovaltine malt powder
1 C. malted milk balls, such as Whoppers, finely chopped
1 batch batter from Yellow Cupcakes (see below)
1/2 batch Classic Confectioners Sugar Frosting (see below)
12 whole malted milk balls
1. Preheat oven to 350F. Place paper liners in 12 wells of one 12-cup cupcake tin.

2. Thoroughly stir malt powder & 1/2 C. chopped malted milk balls into the
cupcake batter. Divide batter evenly among paper liners. Bake for about 18
minutes, or until a toothpick inserted in the center shows a few moist crumbs.
Cool pans on racks for 5 minutes, then remove cupcakes to cooling racks to cool
completely.
3. Beat remaining chopped malted milk balls into frosting. Frost cupcakes using
an icing spatula or spoon. Top each cupcake with a single whole malted milk ball.
Cupcakes are now ready to serve.