Rocky Road Malteser Cupcakes

I made up this recipe as my husband has a love for rocky road and I have a love for cupcakes so I thought I'd combine the two! These cupcakes are always a hit!

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   For the Cupcakes:
   1. Preheat oven to 180 degrees. Place chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir occasionally until just melted, about 4-5 mins.
   2. Remove bowl from heat. Whisk in sugar and salt until mixture is smooth, whisk in eggs to combine. Gently whisk in flour and cocoa just until smooth (do not overmix).
   3. Fill cupcake cases until 3/4 full. Bake, rotating tin halfway through, until a cake tester inserted halfway in centres, comes out with only a few moist crumbs attached, about 15 minutes (if making mini cupcakes) or 25 minutes (if making regular size).
   For the Frosting:
   1. Beat the icing sugar, butter and cocoa powder together in a freestanding electric mixer with a paddle attachment on medium speed until the mixture comes together.
   2. Turn mixer down to slow speed, and add the milk to the mix a couple of tablespoons at a time. Once all milk has been added, turn mixer up to high speed.
   3. Continue beating until the frosting is light and fluffy, about 5 mins.
   4. Chop maltesers in half or quarters (depending on if you baked the mini or regular size cupcakes) Chop up the buttons.
   5. Frost your cupcakes with the chocolate frosting using a 1m tip.
   6. Decorate the cupcakes with 1 bit of milk chocolate button, 1 bit of a white chocolate button, 1 white mini marshmallow, 1 pink mini marshmallow and half a malteser. If you like cherries you may want to add a glace cherry too for the full Rocky Road effect
   7. Melt the white chocolate/milkybar in the microwave for 30 seconds. Put into a piping bag or ziploc bag, cut a tiny bit of the tip off and drizzle over for the finishing touches.