• In a large mixing bowl, combine flour, sugar, baking powder, salt and malted milk powder, whisk to combine.
• Microwave, chocolate and butter in a glass bowl for 30 seconds on 50% power setting, stir after each interval until mixture is completely melted
• Add chocolate mixture and milk and eggs to the dry ingredients, blend on slow speed until mixture is combined, occasionally scrapping down sides of the bowl
• Add vanilla and continue mixing on medium speed until mixture is blended and smooth, about 3 minutes
• Fill prepared cupcake foils with batter, leaving ¼ inch head space, use a measuring cup or ice cream scoop to divide batter evenly
• Bake at 350 degrees for 15-20 minutes, or until the top springs back when gently pressed or a toothpick inserted in the middle comes out clean, do not over bake.
• Transfer cupcakes to a wire rack and cool before frosting

To make the frosting

• Add chocolate to the bowl of stand mixer
• Combine malted milk powder and cream in a saucepan, cook over medium heat stirring constantly, bring mixture to a simmer, do not boil
• Pour hot mixture over chocolate, cover bowl with foil or plastic and set aside for 3-5 minutes, remove cover and whisk mixture until smooth.
• Place bowl back on stand mixer, using whisk attachment
• Add confectioners sugar, and blend until combined
• Alternate: adding chunks of cream cheese and butter, 1 teaspoon at a time, until all butter and cheese are incorporated, more confectioner sugar may be added to adjust for thickness, frosting can also be chilled if necessary.
• Fill large pasty bag with a fitted decorative tip, pipe frosting over cupcakes, garnish with malted milk balls if desired.