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Maltesers Cupcakes
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Maltesers Cupcakes

Chocolate malt cupcakes, with a Malteser spread centre, malt buttercream and maltesers
Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 538kcal
Author thebakingexplorer

Ingredients

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

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
  • 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

Notes

I used a mix of sugars for the sponge. You can use all caster sugar or all light brown sugar if you prefer

Nutrition

Calories: 538kcal | Carbohydrates: 58g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 284mg | Potassium: 146mg | Fiber: 1g | Sugar: 45g | Vitamin A: 867IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg