-
1
Make the cupcakes: Preheat the oven to 350 degrees F. Line a 6-cup muffin pan with paper liners.
-
2
Whisk the cocoa powder with 1/3 cup hot water in a bowl.
-
3
Whisk in the chocolate syrup until smooth; let cool slightly.
-
4
In a large bowl, whisk the flour, granulated sugar, baking soda, baking powder and salt.
-
5
Whisk the vegetable oil, egg, milk and vanilla into the cocoa mixture until smooth, then fold into the flour mixture until just combined.
-
6
Divide among the muffin cups.
-
7
Bake until a toothpick comes out clean, 18 to 20 minutes.
-
8
Let cool 10 minutes in the pan, then remove to a rack to cool completely.
-
9
Make the frosting: Put the chocolate in a microwave-safe bowl; microwave on 70 percent power in 30-second intervals, stirring, until melted.
-
10
Let cool slightly.
-
11
Beat the butter, vanilla and confectioners' sugar with a mixer on medium-high speed until fluffy.
-
12
Add 3 tablespoons milk; beat until smooth, 3 minutes.
-
13
Remove half of the frosting to a separate bowl; add the cocoa powder, melted chocolate and a pinch of salt and beat until fluffy, 2 minutes.
-
14
Mix the remaining 1 tablespoon milk and the malted milk powder in a cup, then add to the plain frosting; add a pinch of salt and beat until fluffy, about 2 minutes.
-
15
If the frosting is too soft, cover and chill until it is firm enough to pipe.
-
16
Frost the cupcakes (see below) and top with pretzel rods.
-
17
How to swirl the frosting:
-
18
Put the 2 frostings in separate pastry bags (or zip-top bags).
-
19
Snip off the tips.
-
20
Position side by side in another pastry bag fitted with a large star tip.
-
21
Pipe the frosting onto the cupcakes in a spiral motion to create a swirl.
-
22
Photograph by David Malosh
