Ovaltine Chocolate Cake & Frosting

Ovaltine Chocolate Cake & Frosting...
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
2 tsp baking soda
3/4 cup unsweetened cocoa powder
1/3 cup rich chocolate Ovaltine
2 cups sugar 1 cup canola oil
1 cup strong hot good-quality coffee
 1/2 cup sour cream
1/2 cup half-n-half 
2 lg eggs
1 Tbsp vanilla

1 1/2 cups unsalted butter
1 cup cocoa powder 
3/4 tsp salt (or NONE if you ran out of unsalted and had to use regular, salted butter!)
4 cups powdered sugar
1 Tbsp vanilla
1 cup heavy cream 
2/3 cup Ovaltine

1)For cake, sift together dry ingredients and set aside. In mixer, combing canola oil, coffee, half-n-half, and sour cream. Mix on low 30 seconds. Slowly add in dry mixture and mix on low until incorporated. Add in vanilla and mix. Add in eggs, one at a time, and mix just until combined.

2)Pour batter into lined cupcake tins 2/3 of the way full. I like to lightly spray my cupcake liners with cooking spray, as well. I think it helps them release. I'm not sure if this is entirely necessary or not, but its what I do. Bake at 350 for 10-13 minutes, or until a toothpick comes out clean. Let cool completely before frosting.

3)For frosting, put room temperature butter in a mixing bowl and beat until smooth. Sift in cocoa powder and powdered sugar, mixing and taking care not to leave lumps. Add vanilla. Mix. In a different bowl, mix together Ovaltine and heavy cream well. Slowly add to butter mixture. Beat on high for 1-2 minutes, or until frosting slightly lightens in color. We're just trying to incorporate some air into it. Pipe onto cooled cupcakes with a tip that will not make it look similar to any other unappetizing thing that will not be mentioned.

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