Malteser Cupcakes!
Chocolate malt cupcakes with malt buttercream frosting.. The perfect malteser cupcakes for any occasion!
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Servings: 12 Cupcakes
Ingredients
Cupcakes
- 150 g unsalted butter (you can use baking spread)
- 150 g light brown sugar
- 3 Medium eggs
- 140 g self raising flour
- 15 g cocoa powder
- 25 g malt powder (I use Horlicks or Ovaltine)
- 1-3 tbsp whole milk
Malt Buttercream
- 150 g unsalted butter (not baking spread)
- 375 g icing sugar
- 25 g malt powder (I use Horlicks or Ovaltine)
- 1-3 tbsp whole milk
Decoration
- Maltesers
- crushed Maltesers
Instructions
- Preheat your oven to 180ºc/160ºc fan, and prep your 12 cupcake cases. I used baking cups so just put them on a flat tray.
- Beat together the butter and sugar until light and fluffy, and then add in the self raising flour, cocoa powder, malt powder and eggs.
- Beat again until smooth, if needed, add the milk to smooth the mixture.
- Split the mix evenly between the cases. I use an ice cream/cookie scoop to get them all equal.
- Bake in the oven for 18-22 minutes, or until baked. Cool Completely.
- Beat the unsalted butter (best at room temp), for a couple of minutes until smooth.
- Add in half of the icing sugar and beat, and then the other half and beat.
- Add in the malt powder again, and beat!
- If its too thick, add in 1tbsp of whole milk at a time till it becomes pipeable.
- Pipe on the buttercream – Add some maltesers, and then sprinkle on some crushed maltesers as well! Enjoy!
Notes
- You can buy the utterly gorgeous cupcake cases from here!
- I used Horlicks powder as thats what I had in my cupboard – most malt powders (which need milk added to them) will work fine such as Ovaltine!
- If you want an extra chocolatey fix, you can add in 100g of chocolate chips to the cupcake mix!
- If you are loosening the cupcake mixture or the buttercream with milk, it's important to use whole milk because of the fat content, using semi-skimmed might make it split.
- These cupcakes will last in an airtight container for 3 days at room temperature!
- These can be frozen for up to 3 months