• 9 tbsp unsweetened cocoa powder
• 1 1/2 C cake flour (not self-rising)
• 1/4 tsp salt
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 C unsalted butter, room temperature
• 1 1/2 C sugar
• 1 C malted milk powder (plain malt flavor - not chocolate)
• 2 large eggs
• 1/2 C cream soda (If you do not have cream soda, you could use coffee or water.)
• 1/2 C milk
• 2 C crumbled chocolate malt nougat (optional)

1. In a medium-sized bowl, mix cocoa powder, cake flour, salt, baking soda, and baking powder.
2. In another medium-sized bowl, beat together the butter, sugar, and malt until smooth and creamy.
3. Add the eggs to the wet mixture one at a time until fully incorporated.
4. In a small bowl or liquid measuring cup, mix together the cream soda and milk.
5. Stir half of the dry ingredients into the butter mixture, then add the soda and milk. Finally, stir in the other half of the dry ingredients.
6. Fold in the nougat.
7. Divide batter evenly between 48 mini cupcake liners (you could also use 24 regular cupcake liners).
8. Bake at 350 F for 15 minutes (it would be about 30 minutes for full-sized cupcakes). The cupcakes should bounce back when lightly touched.

Caramel Recipe

• 1/3 C heavy cream
• 1/2 tsp salt
• 1 C sugar
• 1/2 C light corn syrup
• 1/2 C water
• 4 tbsp unsalted butter, room temperature, cut into 1 tbsp pieces

1. In a small bowl, mix the heavy cream and salt.
2. In a small heavy-bottomed sauce pan on low heat, mix the sugar, corn syrup, and water with a whisk until the sugar is completely dissolved.
3. Raise heat to high and boil mixture up to 315 F on a candy thermometer. Do not stir during this time. 
4. Remove from heat and swirl the pot gently. You’ll notice the mixture start to darken a bit. The residual heat will bump the temperature to 320 F, the point of caramelization for sucrose.
5. Drop the butter pieces into the pot and whisk vigorously until the butter is incorporated. Wear an oven mitt to protect your hands and forearms during this and the next step because the butter and cream both have water so they will cause the caramel to bubble up and release very hot steam.
6. Pour in the salted cream and again whisk until blended.
7. The caramel will thicken as it cools, but it should remain soft and gooey at room temperature.
8. Spread onto room temperature cupcakes.

Milk Chocolate "Recipe"

The milk chocolate on top of the caramel needs no recipe. It's not a ganache or any kind of fancy chocolate frosting. It's milk chocolate that is melted (I melt mine in the microwave) and then spread on top of the caramel. Easy peasy! Start by melting about 6 oz of milk chocolate and melt more only if you need it.