Chocolate Malt Cupcakes with Vanilla Malt Buttercream

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• 2 1/4 cups all-purpose flour
  Ingredient note

  Source: 2 1/4 cups all-purpose flour
• 3/4 cup unsweetened Dutch-process cocoa powder
  Ingredient note

  Source: 3/4 cup unsweetened Dutch-process cocoa powder
• 1/2 cup granulated sugar
  Ingredient note

  Source: 1/2 cup granulated sugar
• 3/4 cup brown sugar
  Ingredient note

  Source: 3/4 cup brown sugar
• 1 1/2 teaspoons baking soda
  Ingredient note

  Source: 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
  Ingredient note

  Source: 1/2 teaspoon salt
• 1 cup milk
  Ingredient note

  Source: 1 cup milk
• 1 1/4 cups + 3/4 cup original malted milk powder
  Ingredient note

  Source: 1 1/4 cups original malted milk powder; Source: 3/4 cup original malted milk powder
• 1 cup vegetable oil
  Ingredient note

  Source: 1 cup vegetable oil
• 3 each large eggs (at room temperature)
  Ingredient note

  Source: 3 large eggs (at room temperature)
• 1 cup sour cream (at room temperature)
  Ingredient note

  Source: 1 cup sour cream (at room temperature)
• 1 teaspoon + 1/2 teaspoon vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract; Source: 1/2 teaspoon vanilla extract
• 1 1/2 cups unsalted butter (at room temperature)
  Ingredient note

  Source: 1 1/2 cups unsalted butter (at room temperature)
• 2 1/2 cups powdered sugar
  Ingredient note

  Source: 2 1/2 cups powdered sugar

1. Preheat the oven to 350ºF. Line 30 muffin tins with cupcake liners.
2. In a large bowl, combine the flour, cocoa powder, granulated sugar, brown sugar, baking soda and salt. Whisk to combine.
3. Combine the milk and the malted milk powder in the bowl of a stand mixer and mix until the malted milk powder has dissolved. Add in the oil, then add in the eggs, one at a time, beating until combined. Scrape down the sides of the bowl, then add in the dry ingredients. Mix just until combined. Add the sour cream and vanilla, and mix just until combined.
4. Divide the batter between the prepared cups. Bake until a tester inserted in the center comes out clean, about 20 minutes. Let cool completely before frosting.
5. Place the butter in the bowl of a stand mixer and beat until very light, about 2 minutes. Add in the malted milk powder and mix another minute. Start adding in the powdered sugar, 1/2 cup at a time, until combined, then add in the vanilla. Continue to beat for a couple more minutes, until light and fluffy.
6. Frost the cupcakes as desired.*