Crispy Chocolate Malt Cupcakes

Ingredients:

Glaze

• 2/3 cup sugar
• 1 teaspoon light corn syrup
• 3 cups heavy cream
• 3 tablespoons unsalted butter
• 200 g milk chocolate, chopped
• 110 g dark chocolate, chopped
• 0.5 tsp coarse salt

Cupcakes

• 2 cups premium flour
• 1 tbsp baking powder
• 3/4 tsp fine salt
• 1 tbsp. malted milk powder
• 3/4 cup cocoa powder
• 1 and 1/3 cups sugar
• 110 g unsalted butter, room temperature
• 4 large eggs, room temperature
• 1 and 3/4 cups low-fat cream (10%)
• 1.5 cups rice breakfast cereal

Preparation:

1. Prepare the glaze:
   
   Sprinkle sugar evenly into a large skillet and add corn syrup. Bring to a boil over medium heat, stirring once or twice. Continue cooking, swirling the pan but not stirring with a spoon, until the caramel turns amber. Carefully pour in the heavy cream (it will splatter) and add the butter.
2. Cook at a low simmer, stirring constantly, until the caramel is smooth, about 2 minutes.
3. In a medium heatproof bowl, combine the chocolate and salt. Pour the hot caramel over the chocolate and let it sit until melted, about 5 minutes. Stir until the glaze is smooth, then cover and refrigerate until completely set, at least 4 hours or overnight. The glaze can be made in advance and stored in the refrigerator for 2 days..
4. Position the oven rack in the middle position and preheat to 190°C. Line two 12-cup muffin tins with paper liners.
5. Bake cupcakes:
   
   Whisk together the flour, baking powder, and salt in a bowl. Sift the malted milk and cocoa powder into another bowl. Beat the sugar and butter in a third bowl with a mixer until light and fluffy, about 7 minutes. Add the malted milk and cocoa mixture and mix until smooth.
6. Add the eggs one at a time, beating well after each addition. With the mixer running on low speed, add the flour mixture in three additions, alternating with the cream, beginning and ending with the flour.
7. Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full. Bake until a toothpick inserted into the cupcake comes out clean, 15-20 minutes. Let cool in the pan for 10 minutes, then transfer to wire racks to cool completely.
8. Beat the chilled glaze with a mixer or whisk until thickened, about 2 minutes, but do not overbeat.
9. Spoon the icing onto the cupcakes or transfer it to a piping bag fitted with a star tip and pipe it onto the cupcakes. Refrigerate until ready to serve, then sprinkle with crunchy cereal.