Malteser Cupcakes

Delish! (photo by Amy)

Everyone likes Maltesers. And everyone likes cakes. I think a marriage of the two was a natural step to take. The results are certainly good, creating an incredibly soft cake and creamy, sweet icing.

You could adapt this recipe by adding cocoa powder to the cake and/or the icing. At the moment I’ve left it with the cake being the malty bit of the Malteser and the icing being the chocolate bit, but having an experiment could yield some very tasty results and will definitely give you lots of scrummy cake to eat!

You will need:

For the cakes

  • 175g soft butter
  • 175g caster sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 150g self-raising flour
  • 3 tablespoons of Horlicks/Ovaltine
  • 1/2 teaspoon baking powder
  • 2 tablespoons of milk

For the icing and decoration

  • 100g milk chocolate (I used Dairy Milk)
  • 125g softened butter
  • 300-400g icing
  • A “sharing bag” of Maltesers
  1. Pre-heat the oven to 180°C and line a 12 hole large cupcake/muffin tin with cases.
  2. Put the butter, caster sugar, beaten eggs, milk and vanilla extract in a bowl. Sift in the baking powder, Horlicks/Ovaltine and flour, then stir until your batter is thick, smooth and pale.
  3. Divide the mix between the muffin cases and bake for 12-15 minutes. The cupcakes will be a golden brown and smell divine, and the top should be just firm. Leave to cool.
  4. Now you can make the icing. Break the chocolate into chunks and put it in a heatproof bowl above a pan of just simmering water, without letter the water touch the bottom of the bowl. Stir constantly whilst it melts, and as soon as all the lumps are gone take the bowl away from the simmering water and set it aside to cool slightly.
  5. Beat the butter until it’s pale and creamy, before adding the melted chocolate and the icing sugar bit by bit, mixing well between addition. When it’s all combined, put the icing in a piping bag with a star nozzle (mine with a 4s) and pipe the icing onto the cupcakes.
  6. Take out 12 Maltesers from the bag and set them aside. Roughly crush the rest, and add a teaspoon of the crushed mix onto the top of the icing, using the back of the spoon to push the crumbs and chunks into the icing.
  7. Top with a whole Malteser, secured with a little bit of leftover icing.
I hope you like them!
For more recipes from Amy, check out her super recipe blog, She Cooks, She Eats.