Malteser Cupcakes

Directions

1. Heat the oven to 180C/160Fan/Gas 4.
2. Line a 12 hole patty tin with cupcake cases.
3. In a large bowl, whisk together the butter and sugar until light and fluffy
4. Add the eggs, one at a time, mixing to incorporate between each addition.
5. Sift together the flour, cocoa powder and baking powder. Gradually add this to the bowl, continually whisking.
6. Mix in the milk.
7. 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.
8. Bake for 15-18 minutes - until the cakes spring back when gently pressed in the centre.
9. Transfer the cakes to a wire rack to cool.
10. In the meantime, make the chocolate topping by whisking together the butter and icing sugar until it resembles a pale, smooth buttercream.
11. 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.
12. Add the melted chocolate to the buttercream, whisking to fully incorporate.
13. Spoon the chocolate buttercream into a piping bag with a star nozzle attached.
14. 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).