Malted Milk Ball Cupcakes
3 cups malted milk balls divided
1 box super moist chocolate cake mix
1 cup sour cream
1/2 cup malted milk powder
1/2 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
8 ounces bittersweet chocolate coarsely chopped
8 tablespoons butter
Preheat oven to 350 degrees F. Line 18 muffin cups with paper liners.
Set aside 18 malted milk balls. Place the remaining balls in a food processor and process them until finely chopped.
In a large bowl, with an electric mixer on medium speed, combine cake mix, sour cream, malted milk powder, oil, eggs, and vanilla and beat until combined. Divide batter evenly among muffin cups, filling them two-thirds full. Bake for 16 to 18 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
In a small saucepan, combine chocolate and butter. Place over very low heat and stir until melted. Spread mixture over cooled cupcakes. Dip each cupcake in chopped malted milk balls. Top each cupcake with a whole malted milk ball.