Chocolate Malteser Cupcakes
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- Prep time:
- Cooking time:
- Total time:
- Serves: 12-16 cupcakes
Rich, fluffy chocolate cupcakes topped with chocolate buttercream and finished with crunchy Maltesers. These indulgent cupcakes deliver the perfect mix of creamy, airy, and crispy in every bite.
- Vegetarian
Ingredients
For the Chocolate Malteser Cupcakes
- 150ml (5½fl oz) sunflower oil
- 75ml (2½fl oz) whole milk
- 75ml (2½fl oz) buttermilk
- 1 large egg
- 1½ tsp vanilla essence
- 240g (8½oz) plain flour
- 25g (1oz) cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
- 330g (11½oz) caster sugar
- 150ml (5½fl oz) boiling water
For the Chocolate Icing
- 200g (7oz) dark chocolate chips (minimum 70% cocoa)
- 240ml (8½ oz) double cream
- 115g (4oz) malted-milk powder - I used traditional Horlicks powder
- 50g (1¾ oz) full-fat cream cheese (such as Philadelphia)
- 35g (1¼ oz) caster sugar
- 44-50 Maltesers, to decorate
Equipment
- A muffin tin
- Cupcake/muffin cases
Method
To follow this Chocolate Malteser Cupcakes recipe, start off by preheating the oven to 190°C (375°F), Gas Mark 5, and fill a muffin tin with cupcake/muffin cases.
Step 1
Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat together the oil with the milk, buttermilk, egg and vanilla essence on low speed until well blended. Sift together the flour, cocoa powder, baking powder and salt, the stir in the sugar. Add a third of these dry ingredients to the oil and milk mixture and beat in slowly until evenly incorporated.
Beat in a third of the boiling water, followed by another third of the dry ingredients, then repeat with the remaining ingredients, mixing together until they are all combined. Remember to scrape down the sides of the bowl after each addition, to ensure a well-mixed batter.
Step 2
Divide the mixture for the chocolate Malteser cupcakes between the cupcake/muffin cases, filling each by two-thirds. Any remaining batter can be used to fill some extra cases in a separate tin. Place in the oven and bake for around 18 minutes or until the cupcakes are springy when pressed.
Step 3
Remove from the oven and allow to cool for around 10 minutes before removing from the tin, then transfer to a wire rack to cool down completely before adding the chocolate icing.
Step 4
To make the icing, place the chocolate chips in a bowl set over a saucepan of simmering water and allow to melt, then remove from the heat and set aside to cool.
Meanwhile, using the electric whisk, whip the cream with the malted-milk/Horlicks powder until it forms soft peaks. In a seperate bowl, beat the cream cheese with the caster sugar until combined, then add the cooled chocolate and mix again.
Step 5
Carefully fold the whipped cream into the cream cheese mixture, adding half the whipped cream at a time. Divide the chocolate icing between the chocolate Malteser cupcakes, smoothing and swirling with a palette knife (if you’ve never iced a cupcake before then there’s plenty of great instructional videos online), then decorate each cupcake with 3 Maltesers.
Now site back and try one, preferably with a nice coffee!
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