If you're a Maltesers fan I know you are going to love these Maltesers Cupcakes! They've got a chocolate malt sponge, they're filled with Maltesers Spread, and topped with a malt buttercream that tastes exactly like the inside of a Malteser!! On top are plenty of Maltesers of course and some Maltesers buttons for good measure. They are absolute Maltesers heaven!
Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cupcakes and unsalted butter for the buttercream.
- I used a mix of sugars for the sponge. You can use all caster sugar or all light brown soft sugar if you prefer.
- I used Horlicks instant malt powder for the cupcakes and buttercream.
- The Maltesers spread is optional, if you can't get hold of it just make the cupcakes without it. I've seen it in Asda, Tesco, Sainsburys and also places like B&M and pound shops before. You can also buy it via the Amazon link below
- The Malteser buttons for decoration are optional, you could use three Maltesers balls instead.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Maltesers Cupcakes
To make the cupcakes, mix together the butter and both sugars. Then whisk in eggs and milk.
Gently whisk in the self raising flour, baking powder, malt powder and cocoa powder. Divide the mixture between the cupcake cases and bake them for 20-25 minutes, then put them on a cooling rack to fully cool.
Once they are baked and cooled, remove the middle using a cupcake corer and fill it with Maltesers spread. Make the buttercream by mixing the butter, icing sugar, malt powder, vanilla extract and milk together. Pipe it onto the cupcakes and decorate with the Maltesers and Maltesers buttons.
How long do the cupcakes last for and can they be frozen?
The cupcakes will last for 2-3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid (without the Maltesers and Malteser buttons), then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream
Can you make the cupcakes with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can the cupcakes be made gluten or dairy free?
Although you can make these cupcakes gluten free, because Maltesers and malt powder are not gluten free, they will end up being chocolate cupcakes with a vanilla buttercream. So this changes the recipe quite a lot into something totally different! If you still want to go ahead, you will need to replace the malt powder with the same amount of self raising flour. In turn, the self raising flour will need to be replaced with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ½ teaspoons baking powder. You may also like to add ¼ tsp xanthan gum for better texture. As Maltesers are also not gluten free, you can use another chocolate. Or there are some gluten free Maltesers called Delishios by a brand called Schar, which you can get from Asda. For the buttercream, replace the malt powder with icing sugar. For a dairy free version, use a dairy free baking spread for the cupcakes and the buttercream. You will also need to use vegan Horlicks that is dairy free, and a dairy free alternative to Maltesers. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.
Do you need an electric mixer to make this recipe?
While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cupcakes will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!
Can this recipe be made into a larger cake?
Yes! Check out my Maltesers Cake recipe for details.
More tips for making the Maltesers Cupcakes:
- I used a Wilton 1M nozzle to pipe the buttercream onto the cupcakes
- You can spread the buttercream onto the cupcakes with a spoon if you don’t want to pipe it.
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients*
- Mixing bowls
- Cupcake tin
- Brown cupcake cases
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Wilton 1M Piping nozzle
- Cupcake corer
- Maltesers
- Maltesers Spread
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Maltesers recipes...
Maltesers Cupcakes
Ingredients
For the cupcakes
- 175 g Butter or baking spread softened, unsalted
- 100 g Light brown soft sugar
- 75 g Caster sugar
- 3 Eggs large
- 1 tbsp Milk
- 15 g Cocoa powder
- 40 g Malt powder I used Horlicks
- 150 g Self raising flour
- ¼ tsp Baking powder
For the buttercream
- 175 g Butter unsalted, softened
- 300 g Icing sugar
- 50 g Malt powder I used Horlicks
- 1 tsp Vanilla extract
- 1-2 tbsp Milk
For filling & decoration
- 100 g Maltesers spread optional
- 24 Maltesers
- 6 Crushed Maltesers
- 24 Malteser buttons optional
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
- To make the cupcakes, start by mixing the butter, light brown sugar and caster sugar together in a large bowl, ideally using an electric mixer for about 3 minutes
- Add the eggs and milk, and whisk until fully incorporated
- Add the self raising flour, cocoa powder, malt powder and baking powder, and whisk or fold in gently
- Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes or until a thin skewer or cocktail stick inserted in the centre of the cupcakes comes out clean. Put them on a cooling rack to cool completely
- Use a cupcake corer or a knife to make a hole in the middle of each cupcake
- Fill the holes with the Maltesers spread
- To make the buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and vanilla extract, and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon. If the buttercream is too stiff then you can add a little more milk
- Spread or pipe the buttercream on top of the cupcakes
- Decorate with the Maltesers, Malteser buttons and the crushed Maltesers
- Store in an airtight container in a cool place and eat within 3 days
Video
Notes
- Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
- I used a baking spread for the cupcakes and unsalted butter for the buttercream.
- I used a mix of sugars for the sponge. You can use all caster sugar or all light brown soft sugar if you prefer.
- I used Horlicks instant malt powder for the cupcakes and buttercream.
- The Maltesers spread is optional, if you can't get hold of it just make the cupcakes without it. I've seen it in Asda, Tesco, Sainsburys and also places like B&M and pound shops before. You can also buy it via the Amazon link below
- The Malteser buttons for decoration are optional, you could use three Maltesers balls instead.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
If you like this, check out more of my Cupcake recipes!
NB. This post is in no way sponsored by Maltesers – I just love their product!
I'm linking this recipe up with Cook Blog Share.
Helen Lamb
Super easy to make and the cake itself was really light. I didn't put the maltesers spread in the cupcake and they were still absolutely delicious and the buttercream is just heavenly!