Chocolate Malt Cupcakes

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1 (18.25 ounce) package devil’s food cake mix

1 (5.9 ounce) package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs, lightly beaten

2 teaspoons pure vanilla extract

1 tablespoon instant espresso granules dissolved in 1/2 cup warm water

4 sticks (2 cups) unsalted butter, room temperature

1/8 teaspoon fine sea salt

2/3 cup malt powder

2/3 cup unsweetened cocoa powder

4 1/2 cups confectioners' sugar (powdered sugar)

3-5 tablespoons heavy cream

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