Chocolate Lovers Will Not Be Disappointed.

It always seems when my husband Bryan and I buy Halloween candy we end up with an abundance of one particular type. This always seems strange to me because I'll eat just about anything, although my favorites are the old schools like bit-o-honey and boston baked beans and my husband prefers, what I'm assuming most children have complete aversions too, are dots and black licorice, and then of course we'll both tackle the chocolates. So you would think we could clear out any extra remnants that might be lurking in our pantry, calling out for a late night indulgence, but it's just not the case. This year's lone solider was chocolate malt balls. I love them, but Bryan doesn't particularly favor them and to eat almost a gallon size bag of them by myself just didn't seem appropriate, well, more like probably not the best of ideas. So I decided to make chocolate cupcakes incorporating these little morsels of tastiness, in an attempt to maybe empty at least part of the bag. Also, Bryan absolutely loves chocolate. I'm not sure where he acquired this gene, yes it is a gene in his family. His mother loves dark chocolate and will frequently remind us of all of it's antioxidant properties and health benefits... proof of a true chocolate fan and helping us remember a little moderated indulgence every now and then is always good for our hearts. Then there is Bryan's father who has the ultimate sweet tooth, so much so that he is frequently known as the cookie monster. Every treat needs to be tasted at least twice, to ensure if the first bite was truly good or truly bad, of course showing us that we should always love what we do and produce in life and always strive to be our best. With Bryan's inherited love of chocolate it seemed to be another easy way to get these temptations out of the house. Ming Makes Cupcakes came to my rescue once again for the cakes portion of this recipe. These cupcakes are moist, rich, decadent and filled with the joy of chocolate in every bite. The added chocolate cream cheese frosting even adds a smooth and creamy texture to the bite and further enhances the chocolate in the cake. If you choose to add the splash of milk to the frosting it tastes of chocolate ice cream melting in your mouth... warm chocolate cake with smooth cool chocolate ice cream. All chocolate lovers will not be disappointed. Mama B and Papa you would not be disappointed.

CHOCOLATE CUPCAKES WITH CHOCOLATE CREAM CHEESE FROSTING

CAKES

3 tbs cocoa

1 stick butter

1/2 cup water

1/2 tsp baking soda

1/4 cup buttermilk

1 cup sugar

1 cup flour

1/4 tsp salt

1 egg

1/2 tsp vanilla

Preheat oven to 350 degrees

Line cupcake pan with cupcake liners (usually bakes 12-14 depending on how full you fill your liners, I  usually fill half way and will have 14 cupcakes... I prefer two extras to practice how I will icing).

Heat up a sauce pan and slowly melt together the butter and cocoa on low heat.

When the butter and cocoa are smooth and well incorporated add the water then set aside off the burner to cool down some (warm is fine, you just do not want straight from the burner into the mixer to prevent from scrambling the egg).

In a small bowl to be set aside dissolve the baking soda into the buttermilk.

In a bowl mix together the sugar, flour and salt, also to be set aside.

In the electric mixer crack the egg and mix in at low speed the butter/cocoa/water mixture until well blended.

Add in the sugar, flour, and salt while continuing to mix now on medium speed.

Then add the buttermilk/baking soda mixture and the vanilla.

Continue to mix until all ingredients are one smooth batter.

Poor into cupcake liners and bake for 20 minutes.

FROSTING

1 stick unsalted butter

1 package of 8 oz cream cheese

1 lb confectioner's sugar

1 tbs of cocoa

Using an electric mixer whip butter and cream cheese until one smooth mixture.

Once smooth, slowly incorporate confectioner's sugar, there should be no lumps.

Add in the cocoa, sometimes the cocoa can thicken the icing too much, so if you desire a more creamy result add just a small splash of milk to thin out the icing.

Ice the cupcakes!

TOPPING

8 - 10 malt balls (for crushing)

12 whole malt balls

Crush the 8 - 10 malt balls either in a food processor or with a hand chopper.

Sprinkle crushed malt balls on top of iced cupcakes and top with whole malt ball.