Chocolate Malted Cupcakes

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Line standard muffin tins with paper liners.
3. 3
   Whisk together flour, cocoa, both sugars, baking soda, and salt.
4. 4
   In another bowl, whisk together milk and malted milk powder until powder is dissolved.
5. 5
   With an electric mixer on medium-high speed, beat flour mixture, milk mixture, and oil until combined.
6. 6
   Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
7. 7
   Add sour cream and vanilla, and beat until just combined.
8. 8
   Divide batter evenly among lined cups, filling each halfway.
9. 9
   Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
10. 10
    Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
11. 11
    To finish, use a small offset spatula to spread frosting over each cupcake.
12. 12
    Refrigerate up to 3 days in airtight containers; bring to room temperature and, if desired, decorate with sprinkles before serving.