Malteser Cupcakes

October 26, 2011 in Baking, Baking Powder, Butter, Chocolate, Cocoa powder, Cupcakes, Egg, Flour, Milk, Milk chocolate, Spices, Sugar, Sweet, Tea Time Treats, Vanilla by Amy

Everyone loves my Malteser Cake. I’ve made it three times — once when I wrote the post, once for a charity raffle and once for the birthday party of a very adorable little boy — and every time it has gone down a treat. So I’ve always been a bit curious to see what else I could do with the premise of Maltesers in cake form.

Which is why I was secretly glad when Sarah, requester of Malteser cupcakes, won my giveaway. And so I rolled up my sleeves, went into my kitchen and got experimenting. The result is one of the nicest cakes I’ve ever made. I could only find a box big enough to fit 8 of the twelve I made in, and my family were very happy about this because it meant they got to try them.

The sponge of this cake is just incredible. Light, soft, sink-your-teeth into delicious, with a gooey chocolatey icing and the crunch of Malteser on the top…delicious. Really, really delicious. Make these. You’ll love them.


For the cakes

  • 175g soft butter
  • 175g caster sugar
  • 3 eggs
  • 1/2 teaspoon vanilla extract
  • 150g self-raising flour
  • 3 tablespoons of Horlicks or Ovaltine
  • 1/2 teaspoon baking powder
  • 2 tablespoons of milk

For the icing and decoration

  • 100g milk chocolate (I used Dairy Milk)
  • 125g softened butter
  • 300-400g icing sugar
  • 50g cocoa powder (optional)
  • A “cinema bag” of Maltesers

Pre-heat the oven to 180C and make the sponge. I made the sponge the same way I made the sponge for the Chocolate Cupcakes — namely, stick all the ingredients into a bowl (sift in the dry ingredients, obviously) and mix until you have a smooth, thick batter. Divide this between 12 muffin cases.

Bake them for 12-15 minutes, until they are a golden brown and smell gorgeous. The top should be firm and just springy, but don’t worry if it’s not as springy as other cakes as I found this to be a lovely moist sponge.

Leave them to cool, then make the icing. Break the chocolate into chunks and put it in a bowl above a pan of just simmering water, making sure that the water doesn’t touch the bottom of the pan. As soon as the chocolate starts to melt, stir it constantly and as soon as all the lumps are gone take the bowl off the pan of water — otherwise it will split and go yucky. Then leave it to cool slightly.

When it’s slightly cooled, make the icing. There are two ways to do this. The sensible bit is to beat the butter until it’s pale and creamy before adding in the icing sugar and melted chocolate bit by bit, beating all the while. I did not do this. I chucked 400g of icing sugar in the bowl with the unbeaten butter and all the chocolate before starting to stir. I ended up fighting with a huge lump of lumpy mess, with huge chunks of butter not mixed in. I don’t recommend doing it my way.

I’ve put 300-400g of icing sugar because it really depends on the chocolate and the butter as to how the icing sugar will be. It needs to be thick but not dry. You can always add more if you need to, and a few splashes of milk to loosen it up if it becomes to dry. I ended up putting quite a lot of milk in. Ahem.

And also, add cocoa powder if you want a really chocolatey icing. I didn’t, namely because we didn’t have any. The taste didn’t suffer, but it would be a nice addition for real chocolate lovers.

Stick the icing in a piping bag with a star nozzle (mine was a 4s) and pipe the icing on the cakes.

It will look lovely, like this.

Then, if you want to be like me, have your first piping bag split…

And your attempt at using sandwich bags with the corner snipped off fail completely.

I ended up using some crappy gizmo I found in the back of the cupboard, that has now gone in the bin. I don’t recommend you do this bit like I did. But if you know of any decent piping bags, tell me in the comments, eh?

Thankfully my lens has sharp depth of focus, so I can hide the crappy ones behind blur…

…and they’re all going to be covered up anyway, so it doesn’t really matter how the icing looks.

Yes, covered up. Take 12 whole Maltesers and put them to one side. Tip a few handfuls of the rest into a jug and crush into chunks.

Take a teaspoon of this and tip it on top of each cupcake, pressing down with the back of the spoon to make it stick.

Then take a blob of icing from the leftovers, stick it on the bottom of a whole Malteser and nestle it in the middle of the cake.

Ta-dah! I decorated most like this, but some with just a few teaspoons of the bigger chunks of Maltesers on the top. They both look pretty.

I was quite proud of my little cakes…

And like I said. They taste amazing.

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