Instructions

For the cupcakes

1. Beat flour, sugar, baking powder, salt, and butter on slow speed until it reaches a sandy consistency and everything is combined. Gradually pour in half the milk and beat until milk is just incorporated.
2. Whisk egg, almond extract, and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Continue mixing for a couple more minutes until batter is smooth. Do not over mix.
3. Spoon matter into cupcake liners until 2/3 full and bake for 20-25 minutes, until cake is light golden and bounces back when touched. Let cupcakes cool in pan slightly before moving onto wire rack to cool completely. While cupcakes are cooling, prepare frosting.

For the frosting

1. Cream together butter, cocoa powder and salt. Butter mixture will be very thick.
2. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth.
3. In a 1-cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of Ovaltine and cream.
4. Frost cupcakes. Cover frosting with shredded coconut. Decorate with Cadbury mini eggs.