Print
Whopper Egg Cupcakes, an easy recipe perfect for using leftover Easter candy!

Easy Whopper Egg Cupcakes

Ingredients

  • CHOCOLATE MALT CUPCAKES:
  • 1 box Devil's Food Cake Mix
  • 1/4 C. malted milk powder see photo, optional
  • 3 eggs
  • 1/2 C. oil
  • 1 C. milk
  • 1/2 C. sour cream
  • 2 tsp. vanilla extract
  • WHOPPER EGG FROSTING:
  • 1 1/2 C. Whopper Eggs
  • 1 C. butter softened (or 1/2 C. butter and 8 oz. cream cheese)
  • 2 tsp. vanilla extract
  • 3-4 C. powdered sugar

Instructions

  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. 2. Sift cake mix into a large bowl to remove any lumps and add malted milk powder, eggs, oil, milk, sour cream and vanilla extract. Stir until smooth.
  3. 3. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
  4. 4. Let cool.
  5. 5. FROSTING: Crush your Whopper Eggs, I used a blender. Set aside. In a stand mixer, beat butter until smooth. Add vanilla exact and slowly add in powdered sugar until your reach your desired consistency. Stir in crushed Whopper Eggs.
  6. 6. Because of the Whopper pieces you'll have to spread the frosting on with a knife or use a round open tip! Enjoy!