Malted Milk Ball Cupcakes

• 1/2 cup butter, chopped, softened
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 2 None eggs
• 1 cup self-rising flour, sifted
• 2/3 cup milk
• 1.5 oz malted milk balls
• None None Chocolate Icing
• 2/3 cup powdered sugar
• 1/2 cup cocoa powder
• 1 tbsp butter
• 1.5 oz malted milk balls, roughly chopped

1. Preheat oven to 350u0b0F. Line a 12-cup muffin pan with paper liners.
2. Cream butter and sugar until light and fluffy. Beat in vanilla. Add eggs, 1 at a time, beating well after each addition. Fold in flour alternately with milk, beginning and ending with flour. Fold in malted milk balls. Distribute between paper liners. Bake for 20-25 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3. Meanwhile, to make chocolate icing, sift powdered sugar and cocoa powder into a bowl. Beat in butter and enough hot water to make a smooth, spreadable consistency. Spread over cooled cakes. Top with malted milk balls.

butter, brown sugar, vanilla, eggs, flour, milk, milk, chocolate icing, powdered sugar, cocoa powder, butter, milk

Taken from recipes-plus.com/api/v2.0/recipes/25944 (may not work)