Mini Volcano Cakes
Additional ingredients to prepare cake mix per package instructions
60 malted milk balls
Chopped malted milk balls
HEAT oven to 350°F. Coat 12 muffin cups thoroughly with no-stick cooking spray.
PREPARE cake mix according to package instructions using water, oil and eggs. Fill prepared muffin cups 1/2 full. (Bake remaining cake batter according to package instructions to make 1 (8 or 9-inch) cake layer or 12 cupcakes. Reserve for another use.)
BAKE 19 to 23 minutes or until tops spring back when touched. Cool 2 minutes. Run knife around edges of cakes to release from pan. Remove from pan. Arrange on cooling rack so that top sides are down. Immediately arrange 4 malt balls on each warm cake to form a square. Press gently. Place one additional malt ball in center of square to form a peak.
REMOVE cap and foil seal from frosting. Microwave on HIGH 30 to 40 seconds or until slightly melted. Stir.
SPOON heaping tablespoonfuls of yellow and red frostings over malt balls, alternating colors. (Frosting should drip due to warmth of cupcakes. If too thick, microwave 5 to 10 seconds.) Sprinkle with chopped malt balls.
Calories (Calories from Fat ), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium mg, Total Carbohydrate g (Dietary Fiber g, Sugars g), Protein g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.