Step 1

Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper or foil liners. Whisk the flour, malted milk powder and baking soda in a medium bowl.

Step 2

Heat the milk until hot but not boiling; pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly.

Step 3

Whisk the granulated sugar, vegetable oil, egg and vanilla into the cocoa mixture until smooth. Whisk in the flour mixture until just combined.

Step 4

Divide the batter among the prepared muffin cups. Bake until the tops spring back when gently pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove the cupcakes to the rack to cool completely.

Step 5

Meanwhile, make the frosting: Beat the butter, cream cheese and vanilla in a large bowl with a mixer on medium speed until creamy, 1 to 2 minutes. Gradually beat in the confectioners' sugar on medium-low speed until smooth, then increase the speed to medium high and beat until thick and fluffy, 1 to 2 more minutes.

Step 6

Spread the frosting on the cupcakes and sprinkle with white nonpareils. Stick a candy-melt tree into the center of each cupcake.