Malteser Cupcakes!
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Chocolate malt cupcakes with malt buttercream frosting… The perfect Malteser cupcakes for any occasion!
Malteser cupcakes
Chocolate malt cupcakes with malt buttercream frosting… honestly, the perfect Malteser cupcakes for any occasion. They’re that ideal mix of nostalgic hot-chocolate-malt flavour and rich chocolate cupcake, and the combo just works. I’ve made more batches of these than I care to admit, and somehow they always disappear ridiculously fast.
Some of my favourite bakes (or rather… non-bakes) has been my No-Bake Chocolate Malteser Cheesecake and Malteser Tiffin. I’d been craving a malt-style cupcake or cake for SO LONG and finally gave in. Also, full confession… I randomly fancied Horlicks one evening, bought a tub, had one drink and then went “nope”, so it simply had to go into a bake instead.
I always say this, but if there’s ever leftover ingredients in my cupboard, I bake with them. It’s like an unwritten rule in my kitchen at this point. More than once I’ve justified buying chocolate “for a recipe” when really it just fell into my basket by accident.
The chocolate malt sponge
For the sponge, I decided to make these more chocolatey with a hint of malt, rather than full-on malt. I wasn’t too keen on the idea of malt sponge AND malt buttercream, so this way you get the best of both worlds. It feels a lot more Malteser-like, which I am always here for.
I used my standard style chocolatey cupcake that I use on many bakes such as my Honeycomb Crunchie Cupcakes and my Rolo Cupcakes as it’s 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.
When all of the ingredients are mixed together, it looked slightly lighter than a normal chocolate cupcake mixture, but don’t panic, that’s the malt working its magic. The cupcakes bake up beautifully domed and fluffy. I usually “eyeball” around two-thirds full when filling the cases, but a level ice-cream scoop works wonders if you like things neat.
Buttercream
The malt buttercream is honestly the star of the show. I start with a standard buttercream… butter and icing sugar and then mix in about 25g of malt powder. Any more than that and it can go a bit grainy, so this amount keeps the texture silky while still packing flavour.
It brings that classic Malteser taste through without overpowering the sweetness of the frosting. It’s creamy, nostalgic and dangerously moreish. I’ve definitely “taste-tested” this buttercream more times than I should have… and once ate a spoonful straight from the bowl. Oops.
If you want the buttercream slightly softer, you can add a splash of whole milk. I tend to eyeball it and add about a tablespoon at a time until it’s pipeable. I always use real block unsalted butter, spreads and margarines can make buttercream too soft, especially if your kitchen is warm and lack the signature buttercream flavour that real butter brings to the table.
Decoration
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 as they are but feel free to experiment, drizzle chocolate, cover in chocolate shavings… go crazy!
Tips & tricks
- You can buy the utterly gorgeous cupcake cases from 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, it’s 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.
- These can be frozen for up to 3 months.
Malteser Cupcakes!
Ingredients
Cupcakes
- 150 g unsalted butter (you can use baking spread)
- 150 g light brown sugar
- 3 Medium eggs
- 140 g self raising flour
- 15 g cocoa powder
- 25 g malt powder (I use Horlicks or Ovaltine)
- 1-3 tbsp whole milk
Malt Buttercream
- 150 g unsalted butter (not baking spread)
- 375 g icing sugar
- 25 g malt powder (I use Horlicks or Ovaltine)
- 1-3 tbsp whole milk
Decoration
- Maltesers
- crushed Maltesers
Instructions
- Preheat your oven to 180ºc/160ºc fan, and prep your 12 cupcake cases. I used 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 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, it's 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!
- These can be frozen for up to 3 months
Could I use large eggs for this recipe? How many should I use,would it still be 3?
Thank you
Hiya! Weigh the eggs in their shells, and match the other ingredients to the weight. Hope this helps! x
These are amazing and so simple to make but delicious and impactful. Made them about 6 or 7 times now and recipe is flawless. I use large eggs cos that’s what we buy so have never needed to add milk to the cupcake batter. I’ve made them as both muffin size and bun sized depending on audience. Makes 12 muffin sized cases and 16 bun cases.
Definitely recommend making them. Thanks Jane!
Hi Jane
Made loads of your recipes love them, could I make these Malteser cupcakes and hollow the centre and add Malteser spread??
Thanks Amanda x
Yes of course you can! Enjoy! x
If I double up the recipe to make muffins instead should I double up egg quantity, I’ve made these by the way and they were the best cakes I’ve ever made!
Will it be okay to bake and put on the butter icing today for a birthday that is tomorrow, as there won’t be time for me to ice them in the morning ☹️ Also will they need to be kept in the fridge overnight . Thank you.
They last for 3+ days at room temp! x
Love your recipes and have made a few in the past. Decided to make malteaser cupcakes for my sisters birthday. Great recipe and easy to follow. Only negative comment- too much icing!!! I knew as I was making it up that it looked too much. I’d read a comment on the page from someone questioning the quantities but ‘Jane’s patisserie’ response was just follow the recipe for best results. So I didn’t deviate. Unfortunately a large quantity went to waste (pretty sure it’s not something you can freeze for another day!!!) other than that, cakes look great and can’t wait to share!!
Hiya! The amount of buttercream on this recipe is standard for a batch of 12 cupcakes – it sounds like you prefer less than most people! Also, you can freeze leftover buttercream for up to 3 months! Hope this helps! x
First ever attempt at making cupcakes! Used your recipe and they were incredible, looked and tasted amazing – I was so pleased!!
Hey! I’m so glad that you enjoyed the recipe!xx
Hi Jane!
Love this recipe and going to top it with a malteser bunny for Easter! Could I swap the cocoa powder for more self raising flour to make them vanilla instead of chocolate? Thank you!
Ahh yay! And yes for sure x
I’m looking forward to making these but only have instant horlicks, will this work?
Hiya. Are these ok to be made a day in advance? X
Yes! x
Hi, thanks so much for sharing this recipe. Me and my children made these last week and they are delicious. I wonder how can I make it as a cake please? I’ve also done your Malteser bunny cake…husbands birthday next week, I want to make a cake and he loves this one. I hope that you can help?
I have my Malteser drip cake which is very similar! X
Made these for a bbq with friends and they went down a treat. Who doesn’t love maltesers!!
Hi Jane,
Can I use almond molk? X
You can but you can also just leave it out x
I’m having trouble finding Malt, is it the Horlicks drinking malt?
Yes – horlicks or Ovaltine! x
Hi Jane!
Can’t wait to try these. Just want to know if I can use semi-skimmed milk in place of the whole milk? I don’t have whole milk.
Thanks
I would just leave the milk out x
Nice easy bake. Didn’t make the malt buttercream this time as was short on time so covered the top with malteser choc spread. Firm favourite with my 3 year old. Lovely soft and light cakes. Will make again and try with your malt buttercream. Thank you.
Hii
Can I use corn oil instead of 175 g butter in the cupcake?
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.
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.