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!

Malteser Cupcakes

Malteser Cupcakes!

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

5 from 2 votes

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Category: Cake

Type: Cupcakes

Keyword: Malteser, Maltesers

Prep Time: 10 minutes

Cook Time: 20 minutes

Decorating & Cooling Time: 1 hour 30 minutes

Total Time: 2 hours

Servings: 12 Cupcakes

Author: Jane's Patisserie

Ingredients

Cupcakes

• 150 g Unsalted Butter/Stork
• 150 g Light Brown Sugar
• 3 Medium Eggs
• 140 g Self Raising Flour
• 15 g Cocoa Powder
• 25 g Malt Powder (Horlicks/Ovaltine)
• 1-3 tbsp Whole Milk

Nutella Buttercream

• 150 g Unsalted Butter (not stork)
• 375 g Icing Sugar
• 25 g Malt Powder (Horlicks/Ovaltine)
• 1-3 tbsp Whole Milk

Decoration

• Maltesers
• Crushed Maltesers

Grams - Ounces

Instructions

• Preheat your oven to 180C/160C Fan, and prep your 12 cupcake cases. I used Iced Jems 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 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.