Chocolate Malted Cupcakes

• 2 1/4 cups all-purpose flour
• 3/4 cup unsweetened Dutch-process cocoa powder
• 1/2 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 1 1/4 cups malted milk powder
• 1 cup vegetable oil
• 3 large eggs, room temperature
• 1 cup sour cream, room temperature
• 1 teaspoon pure vanilla extract
• Fluffy Vanilla Frosting (page 302)
• Candy sprinkles, for decorating (optional)

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

flour, cocoa powder, granulated sugar, lightbrown sugar, baking soda, salt, milk, milk, vegetable oil, eggs, sour cream, vanilla, fluffy vanilla frosting, sprinkles

Taken from www.epicurious.com/recipes/food/views/chocolate-malted-cupcakes-389911 (may not work)