Chocolate Cupcakes With Malted Milk Frosting

Make the Cupcakes - Gather the ingredients. Preheat oven to 375 F.

Make the Cupcakes - Line 18 muffin cups with cupcake papers.

Make the Cupcakes - In a saucepan over medium heat, combine the water, 1/2 cup of butter, and the granulated and brown sugars. Heat, stirring, until butter has melted. Whisk in the cocoa powder until the mixture is smooth. Set aside to cool completely.

Make the Cupcakes - Combine the flour, baking powder, baking soda, and 1/4 teaspoon of salt; set aside.

Make the Cupcakes - In a mixing bowl, beat the eggs and 2 teaspoons of vanilla until blended. Slowly beat in the cooled cocoa, butter, and sugar mixture until well blended. Stir in the flour mixture until blended. Increase mixer speed to medium and beat for about 2 minutes, until batter is smooth.

Make the Cupcakes - Fill cupcake papers about 1/2 to 2/3 full. Bake for about 18 minutes, until firm and cake springs back when lightly touched with a finger.

Make the Cupcakes - Cool in the pan for 10 minutes. Remove the cupcakes to a rack to cool completely before frosting.

Make the Frosting - Gather the ingredients.

Make the Frosting - In a large mixing bowl, combine the 1/2 cup of butter, 3 cups of confectioners' sugar, malted milk powder, a pinch of salt, and 2 teaspoons of vanilla. Beat on low speed of the electric mixer to combine, adding 4 tablespoons of milk, a tablespoon at a time.

Make the Frosting - Add more milk or confectioners' sugar as needed for piping or spreading consistency. Beat for 2 minutes, or until smooth.

Make the Frosting - Spread or pipe onto the cupcakes.

Make the Frosting - Serve and enjoy!