Double Malted Cupcakes

Preheat oven to 350°F. Line 30 standard (2-1/2-inch) muffin pan cups with paper baking cups.

For cupcakes, combine flour, 1/4 cup malted milk powder, baking powder and salt; mix well and set aside. Beat sugar and 1/2 cup butter with electric mixer at medium speed 1 minute. Add milk and 1-1/2 teaspoons vanilla. Beat at low speed 30 seconds. Gradually beat in flour mixture; beat at medium speed 2 minutes . Add egg whites; beat 1 minute.

Spoon batter into prepared muffin cups, filling 2/3 full. Bake 20 minutes or until golden brown and toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes . (Centers of cupcakes will sink slightly upon cooling.) Remove cupcakes to wire racks to cool completely. (At this point, cupcakes may be frozen up to 3 months.)

For frosting, melt chocolate and 1/4 cup butter in heavy medium saucepan over low heat, stirring frequently. Stir in cream, 1 tablespoon malted milk powder and 1 teaspoon vanilla; mix well. Gradually stir in powdered sugar. Cook 4 to 5 minutes , stirring constantly, until small lumps disappear. Remove from heat. Refrigerate 20 minutes , beating every 5 minutes or until frosting is spreadable.

Spread frosting over cooled cupcake; decorate with malt ball candies. Store at room temperature up to 24 hours or cover and refrigerate for up to 3 days before serving.