Frosted Chocolate Malt Cupcakes

Prep Time: 30 Minutes • Start to Finish: 1 Hour 20 Minutes • Makes 16 cupcakes

• Cupcakes
• 1½ cups Original Bisquick® mix
• ¾ cup granulated sugar
• ⅓ cup unsweetened baking cocoa
• ¼ cup chocolate-flavor malted milk powder
• ⅔ cup milk
• ¼ cup vegetable oil
• 1 teaspoon vanilla
• 2 eggs
• Frosting
• 2 tablespoons chocolate-flavor malted milk powder
• 2 tablespoons milk
• 2 cups powdered sugar
• 1 tablespoon unsweetened baking cocoa
• ¼ cup butter or margarine, softened

1 Heat oven to 400°F. Place paper baking cup in each of 16 regular-size muffin cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

2 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.

3 In medium bowl, stir 2 tablespoons malted milk powder and 2 tablespoons milk until blended; let stand 5 minutes. Add remaining frosting ingredients; beat with electric mixer on medium speed 1 to 2 minutes or until smooth. Frost cupcakes.

1 Cupcake: Calories 230; Total Fat 9g (Saturated Fat 3.5g, Trans Fat 0.5g); Cholesterol 35mg; Sodium 180mg; Total Carbohydrate 35g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, 1½ Other Carbohydrate, 1½ Fat Carbohydrate Choices: 2

Tip Double your malted milk pleasure by pressing coarsely chopped malted milk balls on top of the frosted cupcakes.