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Malteser Cupcakes!

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

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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!

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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!

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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

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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!

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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!

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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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

68 Comments

  • Mawdda
    June 23, 2020 at 2:59 pm

    Hii
    Can I use corn oil instead of 175 g butter in the cupcake?

    Reply
  • Emaan
    June 15, 2020 at 1:52 am

    Hi Jane! Can I use normal cupcake tins not as big as these. But the ones that are easily available and are of standard size.

    Reply
    • Jane's Patisserie
      June 15, 2020 at 10:04 am

      Hiya! I’m not 100% sure what you mean but cupcake tins? Do you mean cases? For me, these are the same size as cupcake cases.

  • Ms Shirley Shine
    June 11, 2020 at 3:00 pm

    Hi Jane, love your recipes. Can I ask if it is ok to use cooled boiled water instead of milk?

    Reply
  • Holly
    June 10, 2020 at 9:20 am

    Hi Jane,

    Do you reckon these would work if I copied the dairy milk idea by cutting out the middle and adding in some Malteser spread?!
    Thanks, xx

    Reply
    • Jane's Patisserie
      June 10, 2020 at 10:26 am

      Hey! Yes definitely!! x

    • Holly
      June 10, 2020 at 10:59 am

      Perfect thank you Jane! I’m making these for my little nephew on Sunday as it’s the first time I’m seeing him since lock down … going to make his day lol xx

  • Sophie
    May 22, 2020 at 10:21 am

    Hi, I dont have any malt powder, can i just leave it out? Will they still be nice? TIA

    Reply
    • Jane's Patisserie
      May 22, 2020 at 7:58 pm

      The Malteser flavour comes from the horlicks/ovaltine so they won’t be as Malteser like! But it would work without!

  • SC
    May 20, 2020 at 2:11 pm

    Can you use dark brown sugar instead of light? Is there a difference? Thanks

    Reply
    • Jane's Patisserie
      May 20, 2020 at 9:00 pm

      The only real difference is the taste – dark brown is a darker more toffee/caramel flavour!

  • Bethan
    May 17, 2020 at 5:59 pm

    Ahh thank you for replying. I took the plunge and they turned out perfect anyway 🙂

    Reply
  • Bethan
    May 14, 2020 at 11:40 am

    Hi Jane

    Discovered your blog during lock down and making all the cakes has kept me sane, Absolutely love this site. I’ve made a few batches of cupcakes and these quantities seem larger than the others one. I’m worried the recipe will be overflowing in my cakes as all the others seem to fit perfect. Would it work if I was using 150g mixtures of the cake ingredients? or is there a reason some cupcakes are 175g of the ingredients?

    Reply
    • Jane's Patisserie
      May 14, 2020 at 1:59 pm

      The differences are based on egg sizes – large egg recipes are 175g, medium egg recipes are 150g! The 175g mixes still fit my cupcake cases well!

  • Chloe
    May 7, 2020 at 6:10 pm

    I can’t wait to try these cupcakes! I made your Malteser drip cake previously and it was delicious. One question, I can’t get hold of any light brown sugar, would golden caster sugar work as a substitute?

    Thanks! x

    Reply
  • Emily
    May 4, 2020 at 7:43 pm

    I just made these and they’re lovely. I couldn’t get hold of cocoa powder (the world has gone mad for baking at the moment!) So had to use hot chocolate powder which I wouldn’t recommend as you couldn’t taste it at all. Would have referred the cake a little more chocolatey which I presume they would have been if I’d had the right ingredients! Looking forward to trying out more of your recipes xx

    Reply
    • Jane's Patisserie
      May 4, 2020 at 8:04 pm

      Yes unfortunately hot chocolate powders rarely work in baking, so annoying! They definitely would have been chocolatey if you’d managed to used cocoa powder! X

  • Sarah
    May 3, 2020 at 9:23 am

    Hi Jane, can I just check the butter you used for this please? Was it the foil wrapped block of butter for both the mixture & the buttercream? Or stork for the mixture?
    Thanks

    Reply
    • Jane's Patisserie
      May 3, 2020 at 12:27 pm

      Hey! I only ever use block foiled butter for the buttercreams, as any spreads are too soft. But you can use either for the sponge!

  • Lily
    April 17, 2020 at 11:51 pm

    Hi Jane,

    Will regular sized cupcake cases work okay with these? That’s all I have in at the moment.

    Thanks!

    Reply
  • Vanessa
    November 26, 2019 at 12:38 am

    Loved these cupcakes, easy to make and tasted yum!!!!!!!

    Reply
  • […] Malteser Cupcakes Grab the recipe […]

    Reply
  • […] Malteser Cupcakes Grab the recipe […]

    Reply
  • Daniela G
    May 17, 2019 at 1:40 pm

    How many calories would each cupcake be ?

    Reply
  • Jean Fewtrell
    February 10, 2019 at 8:21 pm

    They all look fantastic and yummy.
    Going to try this when my Gt Grandkids come.

    Reply
  • […] Malteser Cupcakes Cupcakes are amazing for any event, but I bet you’ve never tried a Malteser cupcake with Malt buttercream icing! […]

    Reply
  • Amanda W.
    July 23, 2018 at 2:52 pm

    Hi Jane, this is not my first time baking your Maltesers Cupcake recipe – however, this time it came out of oven and one minute later it shrinked and peeled away from the cupcake case on cooling rack. The only difference is, i changed to use the Regular Baking Cups from Icedjemshop and other 65gsm greaseproof cupcake cases which should be “better” quality but it seems that it failed. Previously, it went well with supermarket cupcake cases such as those from Morrissons. I baked at 160c fan 20mins as i know every oven is different and cake tester came out clean. But would you be able to offer some advise about this? Do you reckon i have underbaked which resulted them shrink and peel away from paper case? Thanks xx

    Reply
    • Jane's Patisserie
      July 23, 2018 at 3:41 pm

      Hiya! Yes often its literally just because they’re ever so slightly underbaked so there is more moisture in there! Also, if using the iced jems cups, try cooling the cupcakes on the flat tray you’ve baked them in so that they take longer to cool so there is less chance! X

  • Gillian
    April 25, 2018 at 8:50 pm

    Hi could I make these as gluten free cupcakes and if so would I just use the same quantity as for self raising flour?

    Reply
    • Jane's Patisserie
      April 25, 2018 at 8:57 pm

      Maltesers aren’t gluten free so I would advise to not bake them if you or someone has an allergy.

    • Gillian
      April 25, 2018 at 9:00 pm

      Thank you for the quick response. There is an alternative to Horlicks called barley cup that could be used but without the Maltessers on the top. Which I think would defeat the object. Thank you though for letting me know
      Gillian

  • Kylie
    April 2, 2018 at 8:55 pm

    Hi! I was just wandering could i make the buttercream ahead of time? And if so, how long?
    Thnx!

    Reply
    • Jane's Patisserie
      April 3, 2018 at 10:21 am

      Buttercream can last two weeks in the fridge, you just need to bring it back to room temp and re-mix to then use. x

  • Grace
    January 17, 2018 at 6:34 pm

    Hiya

    Is it ok to know we’re you get your malt powder from? I’ve looked everywhere and can’t find any xx

    Reply
    • Jane's Patisserie
      January 20, 2018 at 8:06 pm

      Supermarkets – we have Ovaltine, or others like horlicks!

  • kitty
    November 29, 2017 at 6:24 pm

    Can I add small chunks of of Malteaser to the icing mix?

    Reply
    • Jane's Patisserie
      November 30, 2017 at 8:14 am

      You can do! They will just go soggy though.

  • Georgina
    September 26, 2017 at 9:41 pm

    Hello! LOVING the recipes on here. Your rolo tart goes down a treat with guests every time I cook it!
    Just wondered-I assume the malt powder/Horlicks you used is the plain malt flavour rather than the chocolate malt variety?

    Reply
    • Jane's Patisserie
      September 26, 2017 at 9:42 pm

      Yes I just use the original plain flavour so it’s stronger ☺️

  • Mary
    May 25, 2017 at 10:46 pm

    I have just finished making these to sell tomorrow in a hope to raise money for the families of the Manchester attack this week.
    I hope they go down well. ? Thanks for sharing.

    Reply
  • Paula Donoghue
    March 31, 2017 at 12:09 am

    Hi there..Have been looking for a malteasers cupcake recipe for so long and this one sounds delish! Im a newbie to instagram and stumbled across your account, your page is what dreams are made of!! Absolutely fabulous cakes/cupcakes that I can’t wait to try out sometime! Keep up the good work ?
    Paula x

    Reply
    • Jane's Patisserie
      March 31, 2017 at 1:52 pm

      Hiya Paula! Oh thats amazing! I am so happy you found your way to my page, and I hope you like anything you try!! xx

  • karen
    March 30, 2017 at 1:22 am

    I tried your recipe for my son’s cake sale tomorrow.I made some extra for my family to try,its so delicious.Thank you for sharing your recipe xxx

    Reply
  • madz
    March 23, 2017 at 9:30 am

    hi jane, this recipe looks delicious. i would like to try it out as a cake, can you pls. tell me what tin size and how long should i bake it?

    Reply
    • Jane's Patisserie
      March 23, 2017 at 11:32 am

      You would need to double the recipe, and split between two 8″ tins. Baking times can vary, but I would start off at about 20 minutes of baking time at 160C Fan.

    • madz
      March 24, 2017 at 8:02 pm

      ok thank you for your quick reply. will try it out and let you know. ?

  • Faye
    March 9, 2017 at 9:53 pm

    Could you add crushed malteasers to the cake mix you mentioned you could add chocolate chips for extra chocolate fix.
    Going to try these for a works birthday.
    Thanks very much

    Reply
    • Jane's Patisserie
      March 9, 2017 at 9:55 pm

      Because of the way Maltesers are, they’d probably dissolve or burn? I wouldn’t put them in the mixture myself personally as I know some people have failed with it, but you could try?!

  • […] (takes from Jane’s blog – all info is straight from her site and the original post is here – I’m not trying to blag this as my […]

    Reply
  • Jo
    March 1, 2017 at 10:55 am

    Look delicious – going to make some for Comic Relief! What size are the baking cups from Iced Gems – mini or regular?

    Reply
    • Jane's Patisserie
      March 1, 2017 at 11:34 am

      They’re regular ?

    • Jo
      March 1, 2017 at 11:35 am

      Thank you

  • Hafsa
    November 11, 2016 at 6:12 pm

    Wow, just recently discovered you! I love all your recipes and creations. Can you make a rainbow cake next time? X

    Reply
  • Zee
    October 24, 2016 at 8:36 am

    Hi

    What cocoa powder would you recommend?Green and blacks or bourneville?
    Thanks.

    Reply
    • Jane's Patisserie
      October 24, 2016 at 8:40 pm

      Either will work fine – I use a 100% cocoa powder from a chocolate company so I don’t use either that you suggested, but both would work the same!

  • Emily
    August 2, 2016 at 12:02 am

    How much ingredients would I use for a two layer cake using this recipe? X

    Reply
    • Jane's Patisserie
      August 2, 2016 at 8:12 am

      Double it and split between two tins 🙂 x

  • […] Malteser Cupcakes.  Yummy. […]

    Reply
  • Mrs Cookie
    July 15, 2016 at 6:29 pm

    They are beautiful ! I love it !

    Reply
  • Suzanne
    July 11, 2016 at 11:02 pm

    Love the cupcakes and the polka dot liners. So pretty and the malted candies are delicious.

    Reply
    • Jane's Patisserie
      July 12, 2016 at 8:47 pm

      Thank you so much, Suzanne!

    • Doreen Harrison
      March 11, 2017 at 3:42 pm

      Have just discovered you and really looking forward to trying out the Malteser cupcakes, they sound absolutely delicious ….in fact all the recipes I have looked at makes me want to try them NOW!!!!!

    • Jane's Patisserie
      March 11, 2017 at 7:46 pm

      Hahaha oh thank you, Doreen! That’s so kind of you! x

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