Cupcake 5 - Malted Chocolate Cupcakes

This week was a bit of experiement, I had some malt powder on the shelf and was curious to try it, not sure what I was expecting. They tasted more milk chocolate than dark chocolate. The frosting had a nice texture thanks to crushed malted balls. Next time I might add a little more milk to the frosting before adding the malted balls, they sucked out a little mositure making the frosting more fudgy than creamy. Scale of 1-10, 7.5

Cupcakes:
4 eggs, at room temperature
3 1/3 c AP flour
1 1/3 c malted milk powder (not Ovaltine)
1 c sugar
1 c milk, at room temperature
1/2 c light brown sugar
1/2 c dutch process cocoa
6 T unsalted butter, melted and cooled
1/2 t salt
4 t baking powder
2 t vanilla

Preheat oven to 375. Line two cupcake pans with liners. Mix dry ingredients. Stir in wet ingredients alternation between milk and eggs, add melted butter and vanilla. Beat until light and fluffy. Fill each cupcake cup 3/4 full, bake 12-15 minutes or until pick comes out clean. Cool on wire rack.

Frosting:
3 c powdered sugar
1 c dutch process cocoa
1/2 c malted milk powder (not Ovaltine)
1 c unsalted butter, at room tempertaure
6 T milk
3/4 c crushed malted balls
Directions:
In a large bowl, mix dry ingredients, gradually adding butter and milk. Beat until desired consistancy. Stir in crushed malted balls.