Maltesers are my absolute favourites. Before Christmas, I received a request for a Malteser Cake and you guys absolutely LOVED it so I thought I would post the recipe for a Cupcake version.
The cupcake is chocolate just like the outside of a Malteser and the buttercream is made with malt powder just like the inside of a Malteser and of course, I decorated these with Maltesers. If you live outside of the UK I don’t know if you will have a chocolate called Malteser there might be alternatives it is basically a malt ball covered in chocolate (so amazing!)
For the chocolate cupcakes, I used the same recipe as for my Oreo Cupcakes. You can make the cupcakes vanilla just replace the cocoa powder with self-raising flour and the light brown sugar for caster sugar and add a teaspoon of Vanilla Extract. I used light brown sugar in these cupcakes because I think it makes them more chocolatey and delicious. Light Brown Sugar tends to have a more caramelly taste as well so I think it works perfectly with chocolate cake. If you are looking for more hints and tips on how to make the perfect cupcakes then check out my post How to: Cupcakes
The buttercream I made just as normal with butter and icing sugar. I use a ratio of 1:2 butter: icing sugar for this recipe I replaced part of the icing sugar with malt powder (I used Horlicks) to create the malty taste just like a Malteser. I piped the icing onto the cupcakes using a 2D Wilton Piping Tip I usually chop and change between this piping tip and a 1M Wilton Piping Tip just because I like the swirl they both create. I also use disposable piping bags just because they are so much easier and bigger than any reusable ones I have ever found the ones I use can be found here!
The baking cups I use are from Iced Jems and I absolutely love them! They are flat based so you can use a flat baking tray for them rather than a muffin tray and they are slightly bigger than normal baking cases so depending on what you are using you might have enough batter to make an extra cupcake or two and who doesn’t like extra cake? They come in so many different colours and designs I absolutely love them.
This recipe makes 12 cupcakes
Hints and Tips
These cupcakes will last for 2-3 days in an airtight container
You can use Stork to bake the cakes but I find it makes but buttercream too soft so I prefer to use Unsalted Butter in the buttercream
175g Light Brown Sugar
175g Unsalted Butter/Stork
145g Self-Raising Flour
30g Cocoa Powder
1tsp Baking Powder
3 Large Eggs
1tsp Vanilla Extract
450g Icing Sugar
50g Malt Powder (I used Horlicks)
250g Unsalted Butter
- Preheat the oven to 180°C (160°C Fan/Gas Mark 4) line a muffin tray with 12 cupcake cases. Leave to the side.
- In a bowl cream together your butter and sugar until light and fluffy. Add in the self-raising flour, cocoa powder, baking powder, eggs and vanilla. Mix until all combined and there is no sign of any lumps.
- Spoon the mixture into your cupcake cases and bake in the oven for 15-17 minutes. Or until golden brown and spring back when touched.
- While the cupcakes are cooling make the buttercream. Mix together the icing sugar, malt powder and butter until thick and creamy; again make sure there are no lumps especially if you are piping as it won’t fit out the nozzle.
- Once your cupcakes have completely cooled pipe the buttercream onto the cupcakes and decorate using Maltesers and Sprinkles.
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