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 on its own for a few minutes. Add the malt powder, icing sugar, milk and vanilla extract, and mix until smooth. For best results use a stand mixer with the paddle attachment. 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