Servings
12Cook
20 minThese are a chocolate lover’s delight. I made these as a gift for a pregnant friend with a fondness for chocolate.
Chocolate & Maltesers Cupcakes
INGREDIENTS
For the cakes
75g butter, softened
230g golden caster sugar
250g plain flour
40g cocoa powder
100ml sour cream
1 tsp bicarb
120ml milk
2 eggs
12 Malteser chocolates
For the frosting
100g unsalted butter, softened
135g icing sugar
20ml milk
1 ¼ tbsp cocoa powder
150g Maltesers spread
To decorate
12 Maltesers chocolates
METHOD
Preheat the oven to 180C/160C fan and line a 12-hole muffin tin with paper cases.
For the cupcakes
Place the butter and sugar into a large bowl and beat with a hand whisk or in a stand mixer until light and fluffy. Beat in the eggs, soured cream and milk until well combined.
In a separate bowl, sift together the flour, bicarb and cocoa powder and stir into the mixture. Spoon half the mixture into the paper cases and place one Malteser into each cup then top with the remaining cake mixture. Bake in the preheated oven for 20 minutes, until well risen and firm. Allow the cakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
For the frosting
Place the butter, icing sugar, cocoa powder, Maltesers spread and milk into a bowl and beat with an electric hand mixer or, in the bowl of a stand mixer, until smooth and creamy. Place into a piping bag fitted with a large round-hole nozzle. Pipe a swirl of frosting onto each cupcake and top with a Maltesers chocolate.
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