2 eggs, at room temperature
1 ⅔ cup flour
2/3 cup malted milk powder*
1/2 cup sugar
1/2 cup milk, at room temperature
1/4 cup light brown sugar
1/4 cup dutch process cocoa
4 tablespoons butter, melted and cooled
2 teaspoons baking powder
1 teaspoon vanilla
Preheat oven to 375. Line or grease and flour 12 wells in a cupcake pan. Whisk together the flour, malted milk powder, both sugars, cocoa and baking powder. Stir in the milk, eggs, butter, and vanilla. Beat until smooth and fluffy. Divide evenly among cupcake wells and bake 15 minutes or until a toothpick inserted in the center of the center cupcake comes out clean. Cool briefly than remove to a wire rack to cool completely before icing.
Good with chocolate malt frosting.
*Make sure you use actual malted milk powder and not malt flavored drink mix. Most stores carry it near breakfast beverages.