Malted Milk Brownie Cupcakes with Salted Caramel Filling & Malted Chocolate Ganache

For the cupcakes
3/4 cup malted milk powder (or Horlicks)
1 cup firmly packed brown sugar
1 1/2 cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 large eggs, at room temperature
1/2 cup butter, melted and cooled
2 teaspoons vanilla
1/2 cup mini chocolate chips
1/2 cup walnuts, chopped (optional)
Robin Eggs (Whoppers) or Maltesers for garnish
For the Salted Caramel
1 cup water
2 cups sugar
1 cup heavy cream
2 tablespoons cold unsalted butter
1 teaspoon grey sea salt or fleur de sel

For the Malted Chocolate Ganache
4.5 oz. (128 g) chopped chocolate (I used a mix of dark and milk, but it's your preference)
1/2 cup (218 ml) heavy cream
3 tablespoons malted milk powder (or Horlicks)

For the Dyed Coconut
1 cup shredded coconut (sweetened kind is ok)
1 teaspoon water
green food coloring (I used Wilton's Gel food coloring)

Preheat oven to 350 degrees Fahrenheit. Line 2 muffin tins with paper liners (I used a mini-muffin tin) and then spray the liners with non-stick spray and set aside.  In a large mixing bowl sift together the malted milk, brown sugar, flour, salt, and baking power. Whisk to combine.  In a medium bowl, whisk together the eggs, melted butter, and vanilla.  Make a well in the center of the dry mixture and add the wet ingredients. Stir with a wooden spoon until just combined.  Fold in chocolate chips and walnuts.  Fill lined tin with batter and bake for about 15 minutes or until a toothpick inserted in the middle comes out clean.  Transfer to wire rack to cool.
For the Salted Caramel, add water to a 2-qt saucepan. Gently add the sugar to the center of the pot - it will mound, that's fine. Cover the pot and bring to a boil over high heat. Once boiling, uncover the pot and insert a candy thermometer. Continue cooking until the mixture registers 300 F and is just starting to develop some color, about 15 minutes. Reduce heat under the pot to medium and cook until the syrup is amber and registers 350 F on the thermometer, about another 5 minutes. Meanwhile, pour the cream into a small saucepan and bring to a simmer. If it simmers before the syrup is ready, just take it off the heat and set aside. 

Remove the caramel from the heat and add about 1/4 of the warm cream to the pot. It will bubble furiously so be careful. Once the bubbling subsides, add the remaining cream. When it stops bubbling, whisk gently to incorporate fully. Add the butter and the salt and whisk to combine.

For the colored grass, place the coconut in a zip-lock bag. Combine water and food coloring in a small bowl, stir till gel is diluted. The amount of food coloring depends on the intensity of color you want to achieve. Pour colored water into the bag of coconut and shake till thoroughly coated.
To fill the cupcakes with the caramel sauce, gently cut a hole in the top of the cake with a piping tip or paring knife.  Set cut top piece aside and fill hole in the cupcake with caramel.  Return cut top piece to the cupcake and gently press back into place.  Wipe away any caramel that may ooze out.  Refrigerate filled cupcakes for a few hours so the caramel hardens up.
To prepare the ganache, chop up your chocolate into small pieces and place in a bowl.  In a small saucepan, whisk heavy cream and malted milk together. Bring to a gentle boil, whisking to make sure all the malt powder dissolves completely. Pour hot malted cream over the chocolate and let sit for 5 minutes.  Whisk until smooth.
Gently dip cupcakes into ganache to coat evenly.  Sprinkle with coconut and top with Robin's Egg for garnish.
Cupcake recipe courtesy of The Purple Spoon
Salted Caramel courtesy of Erin's Food Files
Ganache recipe courtesy of Bakingdom