In a medium-sized bowl, mix cocoa powder, cake flour, salt, baking soda, and baking powder.
In another medium-sized bowl, beat together the butter, sugar, and malt until smooth and creamy.
Add the eggs to the wet mixture one at a time until fully incorporated.
In a small bowl or liquid measuring cup, mix together the cream soda and milk.
Stir half of the dry ingredients into the butter mixture, then add the soda and milk. Finally, stir in the other half of the dry ingredients.
Fold in the nougat.
Divide batter evenly between 48 mini cupcake liners (you could also use 24 regular cupcake liners).
Bake at 350 F for 15 minutes (it would be about 30 minutes for full-sized cupcakes). The cupcakes should bounce back when lightly touched.
Notes
See Caramel Recipe for FrostingUpdate 7/18/11: Warning - While I loved these cupcakes, you'll see in the comments that many people have had trouble with the cupcakes sinking and just generally not coming out right. The recipe has worked for some people and I can't pinpoint the problem. Bake at your own risk.