Chocolate cupcakes with Day and Night frosting

Ingredients:

Cupcakes

• 1/4 cup cocoa powder
• 1/4 cup chocolate syrup
• 2/3 cup premium flour
• 1/3 cup granulated sugar
• 1/4 teaspoon of baking soda
• 1/4 tsp baking powder
• 1/4 teaspoon salt
• 1/4 cup vegetable oil
• 1 large egg
• 2 tbsp. whole milk
• 0.5 tsp vanilla extract

Cream

• 30 g milk chocolate, chopped
• 6 tablespoons unsalted butter, cut into pieces, at room temperature
• 0.5 tsp vanilla extract
• 2 cups powdered sugar
• 1/4 cup whole milk
• 2 tablespoons cocoa powder
• 2 pinches of salt
• 2 tbsp. l. malted milk powder
• Short salted straws, for topping

Preparation:

1. Preheat oven to 175°C. Line a 6-cup muffin tin with paper liners.
2. Bake cupcakesIn a bowl, combine cocoa powder with 1/3 cup hot water. Stir in chocolate syrup and let cool slightly. In a large bowl, combine flour, granulated sugar, baking soda, baking powder, and salt.
3. Stir the vegetable oil, egg, milk, and vanilla extract into the chocolate mixture, then fold in the flour mixture until fully combined. Divide the batter evenly among the muffin pans. Bake until a toothpick inserted into the center of a muffin comes out clean, 18-20 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
4. Prepare the creamPlace the chocolate in a microwave-safe bowl and microwave on 70% power in 30-second intervals, stirring, until melted. Let cool slightly. Using a mixer on medium-high speed, beat the butter, vanilla, and sugar until fluffy. Add 3 tablespoons of milk and beat until smooth, about 3 minutes.
5. Transfer half of the frosting to a separate bowl; add the cocoa powder, melted chocolate, and a pinch of salt and beat until fluffy, about 2 minutes. Combine the remaining 1 tablespoon milk and malted milk powder in a glass, then fold into the white frosting; add a pinch of salt and beat until fluffy, about 2 minutes. If the frosting is too runny, cover and refrigerate until firm enough to pipe onto cupcakes.
6. Pipe the frosting onto the cupcakes and place a straw on top.
   
   
   To pipe cream onto cupcakesPlace the two types of frosting in separate pastry bags (or a zip-lock bag). Snip the corners. Place them side by side in another pastry bag fitted with a large star tip. Pipe the frosting onto the cupcakes, using a spiral motion to create a swirl.