Malteser Cupcakes

If you are a fan of maltesers and love to eat cake then you are going to LOVE these malteser cupcakes! They are deliciously malty with a moist texture and pair perfectly with this chocolate malty buttercream!

Horlicks

In a lot of my chocolate cake recipes I add a little bit of either brewed coffee or coffee powder to help the chocolate flavour to really pop! This cake however, I did differently. I still wanted a nice moist texture in the cake, but rather than making the chocolate flavour pop, I wanted a nice malt flavour to come through, but not over power.

With this cupcake being inspired by maltesers, it only felt right to add some horlicks. I didn't just add horlicks powder to this, but I actually made some horlicks drink and tipped that into the batter. Adding the ingredient this way allows the batter to become moist while also bringing through the malty flavour.

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Sugars

You'll find that the malt in maltesers is almost like a caramelised flavour. I wanted to bring this out in the cupcake, so this is why I have the addition of soft light brown sugar. Soft light brown sugar adds a slightly chewy and caramlised texture to the cake. I found this really enhanced the flavour of the cake to make it more than just a typical chocolate cake.

However, I didn't want this to become too chewy, as I definitely wanted it more cake like than brownie like, so I still used caster sugar, rather than all soft light brown sugar. You can feel free to use all caster sugar instead of splitting it though if you prefer.

Check out some of my other cupcakes recipes below!

Equipment

Here is a list of recommended equipment I use and where to buy them!

• Whisk - https://amzn.to/3ZRbkT6

• Kitchen Scales - https://amzn.to/40iSN3D

• Piping Bags - https://amzn.to/44mPlqQ

• Nozzles - https://amzn.to/3E7UqsF

Ingredients

Cake

1 eggs

125ml whole milk

80ml vegetable oil

120g caster sugar

60g soft light brown sugar

350g caster sugar

35g cocoa powder

130g plain flour

1/2 tsp baking powder

1/4 tsp bicarbonate of soda

100ml horlicks drink

Buttercream

150g butter

250g icing sugar (sifted)

30g cocoa powder

20g horlicks powder

50g melted, cooled, milk chocolate

1-3 tbsp whole milk

Maltesers for decoration

Method

Cake

1. Preheat oven to 170°C, and line a cupcake tray with cupcake liners.

2. Combine the eggs, milk and oil and mix with a whisk until combined.

3. Add both sugars and whisk until smooth and light in colour.

4. Sift in the flour, cocoa powder, bicarb and baking powder and whisk until smooth.

5. Add the horlicks drink and combine.

6. Divide the batter into your cupcake cases filling them about 3/4 of the way full and bake for 18-20 minutes or until the sponges bounces back after a light touch.

7. Leave to cool completely in tray.

Buttercream

1. Whisk your room temperature butter in your stand mixer with the whisk attachment on high for 5-10 minutes until white and fluffy. You can also do this with an electric hand whisk but it will take a little longer.

2. Melt your milk chocolate in the microwave in 15 second bursts and set aside to cool.

3. Add the sifted icing sugar in two halfs, mixing well for about 3-5 minutes between addition.

4. Next, add the cocoa powder and horlicks, through a sieve and whisk for another 3 minutes. Add your cooled milk chocolate and whisk well. the buttercream should be smooth and fluffy.

5. If the buttercream is a little stiff, add 1-3 tbsp of whole milk, one at a time, whisking well between additions. Remember, you can always add more, but you can't take away, so make sure it doesn't become too runny. If it's a little on the runny side, cover and place I the fridge for 30 minutes to stiffen up.

6. When you're ready to decorate, choose a nozzle and place in piping bag, then add the buttercream into it. Pipe a nice amount of buttercream onto each cupcake then topp with a few maltesers and maybe even some crushed maltesers.

7. Serve with a glass of milk and enjoy!

Additional Tips:

• Use real butter in the buttercream for the best, fluffy result. A spread will come out more runny.

• This cake can keep for up to 4 days in an airtight container.

• Sieve all of your dry ingredients, including the caster sugar. This helps the batter to be as smooth as possible.