Malteser Cupcakes!

Chocolate Malt Cupcakes with Malt Buttercream Frosting.. The Perfect Malteser Cupcakes for any occasion!

One of my favourite bakes (or rather.. Non-Bakes) has been my No-Bake Chocolate Malteser Cheesecake. I have been craving doing a Malt type cupcake or cake for SO LONG NOW I can’t cope, but it finally happened. I had a random craving for Horlicks and got bored of it after one drink, so what should I do next? Bake with it. Always always always bake with leftover stuff!

I decided to go more for a Chocolatey type cupcake, but with the Malt Powder in as well so it was a bit of both flavours.. I wasn’t personally too keen on the idea of Normal Malt Cupcakes with Malt buttercream.. more chocoaltey/malt as then its a bit more Malteser like anyway! I used my standard style chocolatey cupcake that I use on many bakes such as my Honeycomb Crunchie Cupcakes and my Rolo Cupcakes as its just so delicious. The addition of the Malt powder worked better than expected – I used less Cocoa Powder so that I had 40g total of Cocoa Powder + Malt Powder as I thought this would be best, and it so worked! The Cupcakes stayed nice and light, and weren’t heavy at all!

I use a standard normal buttercream frosting to base my Malt Buttercream on, and it couldn’t have been more simple. You don’t want to add tooooo much Malt powder as it might go a bit funny, so I limit it to 25g for a batch of 12 cupcakes. It brings the flavour through, but enough that you still get the sweetness from the Icing Sugar, and so that it isn’t overpowering. OHMYDAYS Seriously these cupcakes are delicious.

You can easily use any sort of Malt sweet/biscuit/anything to top the cupcakes with, such as Malted Milk Biscuits, but I just love Maltesers. I’m slightly shocked at myself that I didn’t drizzle these in chocolate, but I had actually run out… but I like them either way! I honestly think that if you love Maltesers then you will also love these because they’re damn delicious. You can easily not have Malt Buttercream frosting, or not have Malt flavoured Cupcakes, but thats up to you. I love them. Enjoy!

You can buy the utterly gorgeous Cupcake Cases from Iced Jems – Here!

This recipe makes 12 cupcakes

Ingredients

Chocolate Malt Cupcakes
– 175g Unsalted Butter, room temperature
– 175g Light Brown Sugar
– 3 Large Eggs
– 140g Self-Raising Flour
– 15g Cocoa Powder
– 25g Malt Powder (I used Horlicks)
– 1-3tbsp Whole Milk

Malt Buttercream Frosting
– 150g Unsalted Butter, room temperature
– 375g Icing Sugar, sifted
– 25g Malt Powder (I used Horlicks)
– 1-3tbsp Whole Milk

Decorations
– Maltesers
– Crushed Maltesers

Method

1) To make the Cupcakes – Heat your oven to 180C/160 Fan/350F and line a cupcake/muffin tin with 12 Large cupcakes cases/Muffin Cases.

2) With a stand mixer – Beat the butter with the light brown sugar until light and fluffy – Add the eggs, self-raising flour, cocoa powder and malt powder into the mix and beat briefly until well combined. Loosen slightly with the Milk if needed!

3) Spoon the mix into the cupcake cases evenly – bake in the oven for 15-20 minutes until they’re baked through and they are springy to touch – Mine usually take 17-18 minutes, leave them to cool fully on a wire rack!

4) To make the Malt Buttercream Frosting –Beat the butter with an electric mixer for a couple of minutes to loosen it – Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and beat for 3-4 minutes until fluffy and smooth.

5) Add the malt powder, keep on beating for 5 minutes until whipped! If its really stiff, loosen with the Milk for a pipeable texture!

6) To decorate the Cupcakes – I used a Large closed star tip to decorate my cakes but you can do whatever you like!  Pipe on the buttercream – Add some Maltesers, and then sprinkle on some crushed maltesers as well! Enjoy!

Tips and Ideas

You can buy the utterly gorgeous Cupcake Cases from Iced Jems – 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, its 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!

ENJOY!

Find my other Cupcake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.