Hello lovely bakers! I hope you’ve been enjoying this glorious weather, British Summer time has definitely arrived in style! When I’m thinking of what to bake next sometimes I’ll have a request, other times a particular fruit will be in season or it’ll be a special foodie day. This time however, I was browsing in the supermarket and boxes of Maltesers just happened to be on offer – so I picked up a couple and decided to use them as my inspiration for these delicious cupcakes ❤
I decided to not only make the cupcakes chocolate and malt flavoured but to also make a creamy malty buttercream to really bring the flavours of Maltesers to life in these cupcakes. The cupcake recipe follows the usual chocolate base recipe I’ve used previously – I’ve just subbed out some flour to make room for some chocolate and malt goodness!
These are super moist, soft and so so scrummy!! The flavours of chocolate and malt really marry well and they taste so much like Maltesers – maybe that’s why I love them so much … YUM! Just because I love Maltesers so much I’ve also popped one in the middle for a hidden surprise when you’re eating the BEST cupcake you will ever eat!!
This is a simple, straightforward cupcake recipe – easy like sunday morningggg(baking) … that was a song reference that I thought I would delight you with haha. I really hope you give these delicious Malteser Cupcakes as they are sure to be a big hit!!
225g unsalted butter
225g caster sugar
4 medium eggs
50g cocoa powder
75g malt drinking powder
100g self raising flour
1tsp baking powder
1tsp vanilla extract
For the buttercream –
225g unsalted butter, softened
50g malt drinking powder
225g icing sugar
1 box of maltesers
Preheat the oven to 180C and line a cupcake tray with cases. The recipe will make 18 cupcakes.
1 – Cream the butter and sugar together until pale and fluffy. Add in the eggs, milk, vanilla, baking powder, malt powder and cocoa and mix well.
2 – Fold in the flour until the ingredients are just combined. Spoon into cases, about 3/4 full. Drop one Malteser on top of each cupcake. Bake for 12-15 minutes or until when pressed they spring back up!
3 – Whilst the cupcakes are cooling you can make the buttercream. Cream the butter until it starts to turn a paler colour. Add in the malt powder and icing sugar along with the milk, whip until a smooth creamy buttercream comes together. Fill a piping bag fitted with a large star nozzle with the malt buttercream.
4 – Once the cupcakes have completely cooled, pipe a swirl on top – then decorate with more Maltesers – DONE! All ready to eat now! ❤