Ingredients
For the cupcakes:
- 115g butter (softened)
- 115g golden caster sugar
- 100g self-raising flour
- 15g cocoa powder
- 1 tsp baking powder
- 2 large eggs
- 1 tbsp milk
- 40g Maltesers (halved)
To decorate:
- 150g butter (softened)
- 150g icing sugar
- 100g dark cooking chocolate
- 12 Mini Malteser Bunnies
- Extra sprinkles (optional)
Directions
- Heat the oven to 180C/160Fan/Gas 4.
- Line a 12 hole patty tin with cupcake cases.
- In a large bowl, whisk together the butter and sugar until light and fluffy
- Add the eggs, one at a time, mixing to incorporate between each addition.
- Sift together the flour, cocoa powder and baking powder. Gradually add this to the bowl, continually whisking.
- Mix in the milk.
- Gently fold the Malteser halves through the cake batter, then divide this equally between the cake cases - try to ensure each case contains at least 2-3 Malteser halves.
- Bake for 15-18 minutes - until the cakes spring back when gently pressed in the centre.
- Transfer the cakes to a wire rack to cool.
- In the meantime, make the chocolate topping by whisking together the butter and icing sugar until it resembles a pale, smooth buttercream.
- Break the chocolate into equal sized pieces, place in a microwavable bowl and microwave for 1 minute. Stir, then microwave for a further 30 seconds. Stir again to ensure the chocolate is completely melted - microwave for a further 30 seconds if needed.
- Add the melted chocolate to the buttercream, whisking to fully incorporate.
- Spoon the chocolate buttercream into a piping bag with a star nozzle attached.
- Once the cakes have cooled, pipe a swirl of chocolate buttercream onto each one. Top with a Malteser bunny, then sprinkle with extra decorations (if using).
Malteser Cupcakes Recipe Notes:
If you don't have a piping bag, spooning swirls of buttercream onto the cakes works just as well.
Substituting the Malteser Bunnies for a couple of round Maltesers also looks good: