Preheat oven to 350 degrees. Line cupcake pan with 24 cupcake liners.
In the bowl of your stand mixer combine cake mix, eggs, water and oil.
Beat on low for 30 seconds, be sure to scrape sides of bowl.
Add chocolate malted milk powder and sour cream, beat on medium high speed for 2 minutes.
Fill cupcake liners 3/4 full and bake for 18-20 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack. Once cool pipe on the chocolate malt buttercream frosting{recipe below}. Prepare chocolate ganache{recipe below} and drizzle over the frosted cupcakes. Top with a Whopper. Store in an airtight container in the fridge.
For the Chocolate Malt Buttercream Frosting:
In the bowl of your stand mixer, use the paddle attachment and cream the butter for 2 minutes till fluffy.
Slowly add the malted milk powder and cocoa powder with the beater going.
Again slowly add the heavy cream and beat till incorporated.
Add the powdered sugar 1 cup at a time until you reach your desired sweetness.
Place frosting in a piping bag and pipe onto the cooled cupcakes.
For the Chocolate Ganache Frosting:
Place heavy cream in a microwave safe bowl and heat for 1 minute and 30 seconds. Careful not to let the cream boil over.
While it’s still hot pour it over the chocolates in another bowl and let sit for 30 seconds.
Use a whisk to stir until the mixture is smooth and creamy with no lumps.
Let cool slightly before drizzling over buttercream frosting.
Notes
*Can be stored at room temperature, but I think they taste better stored in an airtight container in the fridge.