Chocolate Cupcakes With Malted Milk Frosting

Heat oven to 375. Line 18 muffin cups with cupcake papers.

In a saucepan over medium heat, combine the water and butter and sugars. Heat, stirring, until butter has melted. Whisk in the cocoa powder until the mixture is smooth. Set aside to cool completely.

Combine the flour, baking powder, baking soda, and salt; set aside.

In a mixing bowl, beat the eggs and 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.

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.

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

Frosting In a large mixing bowl, combine the butter, 3 cups of confectioners' sugar, malted milk powder, salt, and vanilla. Beat on low speed of electic mixer to combine, adding 4 tablespoons of milk, a tablespoon at a time. Add more milk or confectioners' sugar as needed for piping or spreading consistency. Beat for 2 minutes, or until smooth. Spread or pipe onto the cupcakes.

Makes about 18 cupcakes.

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