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1. Preheat oven to 350 degrees and line pans with cupcake liners, I used green liners because I wanted them to look even more minty!
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2. In a medium bowl, combine cocoa flour, cocoa powder, baking soda, baking powder and salt. Set aside.
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3. In a large bowl, combine eggs, sugar, brown sugar, oil, buttermilk and vanilla extract.
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4. Pour half the dry ingredients into the wet and stir. Then add the rest of the dry ingredients and stir again. Don't over mix.
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5. Fill cupcake liners 2/3 full and bake for 18-22 minutes or until an inserted knife comes out clean. Let cool.
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6. FROSTING: Beat butter until smooth. Add malt powder, vanilla extract, 1 tablespoon milk, and cocoa powder. Beat. Slowly add in powdered sugar until you reach your desired consistency. Add more milk if it becomes too stiff.
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7. Frost cooled cupcakes and top with straws (I just cut each straw into 4 segments) and chocolate malt balls!