** For the Cake:

Preheat your oven to 160°C (320°F).

Line a muffin tin with large cupcake cases.

Beat the softened butter and brown sugar together until light and fluffy (about 5 minutes).

In a saucepan, melt the dark chocolate and milk with half of the sugar, then set aside to cool.

Sift together the plain flour, cocoa powder, baking powder, and bicarbonate of soda.

Gradually add the beaten eggs, mixing in a quarter of the dry ingredients each time until fully combined.

Slowly incorporate the cooled chocolate mixture into the batter, pouring it down the side of the bowl.

Pour the batter into the muffin cases and bake for approximately 15 minutes.

Allow the cupcakes to cool in the tin for 10-15 minutes before transferring to a wire rack.

** For the Malt Chocolate Buttercream:

In a stand mixer or with a hand whisk, mix the soft butter and icing sugar until light and fluffy (about 5 minutes).

Add milk gradually until the consistency is spreadable.

Mix in the cocoa and malt powder until fully combined.

Stir in the crushed Malteasers, reserving some for topping.

Spread the buttercream onto the cooled cupcakes using a palette knife, smoothing the edges.

Top with a Malteaser and sprinkle over the remaining crushed Malteasers.

Enjoy your delightful Malt Chocolate Cake!