To make the cupcakes- Preheat oven to 180°c, line cupcake trays with papers.
Sift flour and malt into a mixing bowl, add the butter, vanilla, sugar, eggs, and milk.
Divide the mixture between the cupcake pans, filling each two thirds full. Bake for about 20 minutes until the cupcakes spring back when poked.
Leave the cakes in the pan for 5 minutes before placing on a wire rack to cool completely.
Wait untill the cupcakes are completely cool before icing.
For The Buttercream100g butter (softened)
2 ½ cups icing sugar
2-3 tablespoons milk
1 teaspoon vanilla extract
1/4 cup malt powder
To make the icing- In a bowl beat butter until pale. Gradually beat in the icing sugar and malt and then the vanilla and milk. The buttercream should be light and fluffy. If too thin gradually add a little more icing sugar, if too thick add a little more milk.
Spoon a quarter of the buttercream into a second bowl and mix in the cocoa powder.
Fit a piping bag with a large star shaped tip. Spoon the plain malt icing into one side of the piping bag and fill the remaining half with the chocolate buttercream.