2 1/4 c. flour
1 1/4 c. sugar
3/4 c. unsweetened cocoa
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 c. malted milk powder
1 c. vegetable oil
3 large eggs
1 c. sour cream
1 tsp. vanilla extract
Preheat oven to 350. Line muffin tins with cupcake liners.
In a large mixing bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
In a small bowl, combine milk and malted milk powder, stirring to dissolve. Add milk mixture, oil and eggs to flour mixture, beating at medium speed with an electric mixer until smooth. Add sour cream and vanilla, beating just until combined.
Pour batter evenly into prepared pans and bake for 15-17 minutes. Let cool in pans for 10 minutes. Remove from pans and let cool completely on racks.
Frost and garnish w/malted milk balls if desired
Malt Frosting
1 c. butter, softened
3/4 c. heavy whipping cream
1/2 c. malted milk powder
6-7 c. powdered sugar
Blue food coloring
In a large bowl, beat butter at medium speed with an electric mixer until creamy.
In a small bowl, combine cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, beating at low speed to combine. Gradually beat in powdered sugar until smooth. You may need to add more or less powdered sugar depending on desired consistancy. Add 6 to 8 drops of food coloring, mix well. Add more if you would like a deeper color. Frost cupcakes and enjoy!
