Chocolate Malt Cupcakes

Chocolate cupcakes:

(makes about 34 cupcakes) 

- 1/2 cup unsweetened cocoa (sifted)

- 2 cups sugar

- 2 1/2 cups flour

- 2 teaspoons baking powder

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 cup hot water

- 1 cup buttermilk

- 2 eggs

- 1/2 cup vegetable oil

- 1 1/2 teaspoons vanilla

- 1/2 cup heavy whipping cream

1. Line cupcake tins and preheat oven to 350 degrees F. 

2. In a small bowl, stir flour, baking powder, baking soda, and salt. Set aside.

3. Sift cocoa into a medium size bowl. Pour in the cup of hot water, and whisk until completely dissolved.

4. Add buttermilk, then add sugar, and whisk until combined. Add eggs, oil, and vanilla. Mix again.

5. Take flour mixture and whisk into wet mixture. Stir in heavy cream until evenly mixed in. 

6. Pour batter into cupcake tins, and bake for 18-20 minutes, or until an inserted toothpick comes out clean. 

7. Let cupcakes cool completely.

For the frosting: 
(enough for about 20 cupcakes) I doubled the recipe below to make sure I had enough frosting
Recipe from: yourcupofcake.com

- 1/2 cup butter, softened

- 8 oz cream cheese, softened

- 3/4 cup cocoa powder

- 2 - 3  cups powdered sugar

- 1 teaspoon vanilla extract
- 1/2 cup malted milk powder  (We used Ovaltine "Classic Malt" as a substitute)
- Whopper candies (optional) 

1. Beat butter and cream cheese for about 2 minutes. Then add vanilla extract.
2. Add cocoa powder, then slowly add powdered sugar until desired consistency is reached.
        If it gets too thick, add about a teaspoon of milk. If it gets too thin, add a little more powdered sugar.
3. Frost cupcakes and add a Whopper to the top :)

LOL.. Dad is such a good sport ;)