Preheat the oven to 350 degrees F and prepare mini cupcake pan with liners.

Melt the chocolate chips by heating the cream and pouring it over the chips. Let it sit for 5 minutes, then whisk until smooth. Set aside to cool.

Beat the butter on medium-high speed until smooth. Gradually add in the sugar and beat for 5 minutes. Add the eggs and and beat until completely incorporated.

Add in the melted chocolate and mix on low. Add in the flour, baking soda, salt, and cocoa and slowly add it into the butter alternating with the malted chocolate milk powder.

Bake for 25 - 30 minutes. Cool in the pans for 10 minutes before cooling on a wire rack.

Beat the butter and peanut butter on medium speed. Gradually add in the powdered sugar with the milk until your frosting consistency is correct.

Frost your cupcakes and top them with a Peanut Butter Whoppers and some sprinkles.