For the cake and frosting you'll need:
3 3/4 sticks unsalted butter, room temp
3 cups all purpose flour
1 1/2 cups sugar
1 cup powdered sugar
4 large eggs
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon of salt + pinch
1 1/4 cup buttermilk
1 1/2 teaspoons vanilla
1/2 cup boiling water
1/4 cup unsweetened cocoa powder
1 1/2 cups malted milk powder
3/4 pound milk chocolate, melted and cooled
sprinkles (I used the Reese's ice cream topping which has chocolate sprinkles, mini chocolate and pb chips)
1 bag of peanut butter sandwich cookies
1. Preheat oven to 350, prepare cupcake pan with liners
2. Using an electric mixer beat 1 1/2 cup sticks of butter and sugar on high until light and fluffy, about five minutes. Beat in eggs one at a time until combined.
3. In another large bowl, whisk together flour, baking powder, baking soda, and 3/4 teaspoon of salt. Mix on low and add flour mixture to butter mixture in three parts. Alternate with buttermilk. Beat to combine. Scrape the bowl as necessary. Add in vanilla.
4. Using an ice cream scoop, fill it halfway and scoop into cupcake liners. Add cookie. Top with more cake batter. Fill 3/4 of the way to the top of the liner.
5. Bake 15-19 minutes depending on oven.
6. In the meantime, make frosting. Whisk together in a medium bowl, cocoa and malted milk powder. It seems like a lot of malt, but the flavor is right on! Add boiling water. Whisk until smooth. Let cool. Using a mixer, beat two sticks plus two tablespoons of butter until smooth. Add cocoa mixture. Beat until combined. Add chocolate and pinch of salt. Slowly add in a cup of powdered sugar. Beat on med-high until frosting is smooth and peaks form. About three minutes or so.
7. Frost cupcakes and add sprinkles.
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