Malted Milk Ball Whopper Cupcakes with Milk Dud Ganache
Servings Prep Time
36-38 20
Cook Time
20
Servings Prep Time
36-38 20
Cook Time
20
Ingredients
Milk Chocolate Milk Dud Ganache
Instructions
Malted Milk Ball Whopper Cupcakes
  1. Preheat your oven to 350*F. Place cupcake liners in your cupcake pan.
  2. Place Butter, oil, and sugar in your mixer and turn onto low. You want to mix just enough to incorporate it together. About 30 seconds.
  3. Add you egg whites. Mix on low until the butter mixture has just adsorbed the egg whites.
  4. Next sprinkle in your dry ingredients. Once they are all in, turn the mixer on low, pulsating if needed so you don’t throw the flour back out. mix until it is just incorporated. About another 30 seconds.
  5. Next add in the cup of milk.it is important that the milk is not cold. you don’t want your butter to curdle back up. Once the milk is incorporated, turn the mixere up to medium and let it mix for 1 minute. scraping down the bowl midway.
  6. Next unwrap the Whopper candy and place them in a blender. Ground them into a fine powder. A few lumps is ok. Pour them into the batter and mix until incorporated.
  7. Poor evenly into the prepared cupcake liners and pans and bake for 15-20. Remove when centers are firm and toothpick comes out clean
Milk Dud Ganache
  1. Pour the bag of chocolate into a microwave safe bowl. Heat milk on stove until it comes to a boil. Immediately remove from heat and pour over the chips. Give the bowl a little shake to settle the chips down into the cream. Let rest 2 minutes.
  2. Whisk with a wire whisk starting in the middle until it starts to come together. If it in not dissolving the chips, place in the microwave for 30 second intervals and re whisk.
  3. Place milk duds in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 second intervals stirring in between each until melted.
  4. Pour milk duds immediately into milk chocolate ganache and whisk. Once together let rest until cool and firm. Leave until ready to frost cupcakes.
  5. Once it has set up and you are ready to frost your cupcakes use your mixer to whip it for 1 minute. Use immediately. Cover any unused and refrigerate. Bring back to room temp and then rewhip to reuse.
Recipe Notes

Watch closely! As always DO NOT OVER BAKE! Cakes do not like that! Don’t put so much work into a recipe and walk a way at the end. Stay close by. Keep an eye out. Check them often. Every oven can be different. Take them out before they turn too golden. These are so YUMMY!!!