Makes 12

Preheat the oven to 190°C (170°C fan-forced). Line twelve 1/3-cup muffin tray holes with paper cases. Beat the butter, malt extract, sugar and vanilla with an electric mixer until light and fluffy. Add the eggs, one at time, beating well between each addition. Stir in the sifted flour and cocoa alternately with the milk, until combined.

Spoon into the paper cases and bake for 15-18 minutes or until cooked when tested with a skewer. Cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

For the malt butter icing, beat the butter and malt extract in a small bowl with an electric mixer until pale and fluffy. Sift the icing sugar and cocoa together and beat into the butter mixture in two batches with the milk. Add a little more milk to reach the desired consistency.

Pipe or spread the icing over the cooled cupcakes and top with the malt balls. Best eaten on the day they are made.