Chocolate Malt Cupcakes

INGREDIENTS

For the Cupcakes

1 18.25 ounce package

devil’s food cake mix (see note below)

1 5.9 ounce package

instant chocolate pudding mix

1 cup

sour cream

1 cup

vegetable oil

eggs, lightly beaten

2 tsp

pure vanilla extract

1 tbsp

instant espresso granules dissolved in 1/2 cup warm water (see note below)

For the Chocolate Malt Buttercream

4 sticks

unsalted butter, room temperature

2 tsp

pure vanilla extract

1/8 tsp

fine sea salt

2/3 cup

malt powder

2/3 cup

unsweetened cocoa powder

4 1/2 cups

confectioners' sugar (powdered sugar)

3 tbsp

heavy cream