Double Chocolate Malt Shop Cupcakes with Cherry-Vanilla Buttercream

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These cupcakes will haunt my dreams they are so good. They are unique and different in flavor, but still have some recognizable comforting tastes inherent in a throw back to a fountain shop classic. They would be perfect for valentine's treats because of their color combination of pink, red, and chocolate.

Here is how I adapted the recipe:

CAKE PART
splenda instead of sugar
dark chocolate cocoa powder
extra tsp of espresso power
fat free sour cream
skim milk instead of whole

FROSTING
1 cup less confectioners sugar
1 tbsp brandy (to give it a little more "adult" flavor

To see a picture of how they turned out: http://www.facebook.com/photo.php?pid=53759218&l=a74a4&id=2031491

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I watched the URS last night and saw these delicious looking cupcakes win the prize. I ran out and purchased all the ingredients and went to work. They are fairly simple to make yet I question the amount of sugar. I usually do not care for overly sweet things but these cupcakes need more sugar in the batter- not the icing. The cupcakes were moist yet I could not taste the malt at all. Overall, I was a bit disappointed that they did not taste as good as they look. Maybe I need to do something differently??