1/2cupunsalted butterroom temperature, cut into pieces
Preheat oven to 350 ° degrees F. Line cupcake pan with cupcake liners., In stand mixer bowl fitted with the whisk or paddle attachment or a large mixing bowl with a handheld mixer- combine the flour, sugar, cocoa powders, baking powder, malt powder and salt. Whisk to combine for 30 seconds.
Add milk, oil, eggs to your dry ingredients and mix on medium speed until just combined. 2-3 minutes. Scrape down the sides of the bowl and carefully add coffee to the cake batter. Beat on medium speed for 1 minute.
Batter will be runny. Fill cupcake liners ⅔ full.
Bake for 18-19 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in pan for 10 minutes. Remove from the pan and transfer to cooling rack.
Malted Frosting Instructions
Add chocolate chips to a large bowl. Set aside
In a small saucepan on medium heat, combine the malt powder and heavy cream until the cream begins to bubble around the edge. Stir often so ensure that it doesn’t burn.
Pour the cream mixture over the chocolate chips and let sit for 5 minutes. Whisk until a ganache is created and chocolate is melted and smooth and glossy.
Cover the bowl and place in the refrigerator to chill for 2 hours.
Once the ganache has cooled, add to a bowl of a stand mixer fitted with a whisk attachment. Add the room temperature butter and mix on medium speed until the frosting has lightened and becomes light and airy. Frosting keeps for you to 3 days at room temperature and up to 7 days in the refrigerator.