1. Preheat the oven to 170°C (fan) and line muffin tins for 16 cupcakes.
In a bowl, sift the flour, cocoa powder, baking powder, and add the vanilla, cinnamon, nutmeg, and salt. Mix well.
In the mixer bowl, place the butter and brown sugar and beat on medium speed for 4-5 minutes until light and fluffy.
2. Add the eggs one by one, beating well until fluffy.
Reduce the speed and gradually add half of the flour mixture, pour in the MOO chocolate milk, and then the rest of the flour mixture.
3. Finally, add the chocolate chips. Lower the bowl from the mixer, give it a final fold with a spatula, and divide the batter into the cupcake liners, filling them up to 3/4 full. Bake in the preheated oven for 25 minutes. Remove and let them cool completely.
For the MOO Chocolate Milk Frosting:
1. Beat the butter for 3–4 minutes until it turns white and fluffy. Add the icing sugar and cocoa powder in stages, beating at low speed.
2. Add the vanilla and gradually pour in the MOO chocolate milk until you achieve a thick, velvety frosting.
3. Place the frosting in the refrigerator for 10–15 minutes and then decorate. Take a piping bag with your desired tip and pipe the frosting onto the cupcakes. Decorate with whatever you like.
