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!
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, 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 Xantham 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.
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 mix of sugars for the sponge. You can use all caster sugar or all light brown sugar if you prefer
- The malt powder I used for this recipe was Horlicks. Ovaltine is another popular brand, and many supermarkets do their own versions too
- I used a Wilton 1M nozzle to pipe the buttercream onto the cupcakes
- 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
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 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...
For the cupcakes
- 175 g Butter or baking spread
- 100 g Light brown 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
For the buttercream
- 200 g Butter unsalted, softened
- 320 g Icing sugar
- 80 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
- 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
- Add the eggs and milk, and whisk until fully incorporated
- Add the self raising flour, cocoa powder and malt 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
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.