Step 1: Preheat Your Oven - Begin by preheating your oven to 350°F (175°C). This ensures your cupcakes start baking at the right temperature.
Step 2: Prepare the Muffin Tin - Line your muffin tin with paper liners, which will prevent the cupcakes from sticking and make for easy cleanup.
Step 3: Melt the Chocolate - In a double boiler or microwave, melt the chopped unsweetened chocolate and butter together until smooth. Stir continuously and set aside to cool slightly.
Step 4: Mix Dry Ingredients - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and malted milk powder until well combined.
Step 5: Combine Wet Ingredients - In another bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract. Add the melted chocolate mixture to this bowl and mix until smooth.
Step 6: Combine Wet and Dry Ingredients - Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix; some lumps are okay!
Step 7: Fill the Muffin Tin - Scoop the batter into the prepared muffin tin, filling each liner about 2/3 full. This allows room for the cupcakes to rise.
Step 8: Bake - Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool the Cupcakes - Once baked, remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
Step 10: Prepare the Frosting - While the cupcakes cool, make the frosting. In a medium saucepan, heat the heavy cream until just simmering. Remove from heat and add the chopped milk chocolate and malted milk powder. Stir until smooth, then mix in the room temperature butter until fully incorporated.
Step 11: Frost the Cupcakes - Once the cupcakes are completely cool, frost them generously with the malted milk chocolate ganache. You can use a piping bag for a more decorative touch!
