Maltesers Cupcakes

This was for the last day of Internal Medicine Sub-internship program after a one-month posting. To be honest there were quite a lot going on that week, and making cupcakes was probably not the smartest time management move, and not so friendly on sleep as well. Fear not – this recipe is super freezable, and great for if you have a weekday occasion that you may not have time to complete the full recipe the night before. If anything, freezing the cakes while still warm retains the moisture even better as well, as it will defrost slowly as you decorate the cakes the night before.

The cupcake base is from Cupcake Jemma, with Horlicks malt powder as the special ingredient. We only used 1-2 tablespoons but I was so surprised at how well the flavor came through. I then crushed up Maltesers and folded it into the buttercream frosting to create a malt buttercream studded with crunchy bits of honeycomb and praline, with hints of cocoa. Topped each one with 2-3 Maltesers for an easy decoration.

To spread out the baking times, bake the cupcakes in advance (I made it on the Sunday) and froze the unfrosted cupcakes wrapped lightly in Saran wrap. The night before serving, take them out of the freezer while you make fresh Swiss Meringue buttercream. Frost the cupcakes and decorate – this will only take 1 hour maximum and you’ll still be able to bring fresh cupcakes to work/school on the next day!


Maltesers Cupcakes
Makes 12 cupcakes
Maltesers Cupcakes adapted from Cupcake Jemma

Chocolate Malt Cupcakes

5g cocoa powder
25g Horlicks (or Milo)
95g Self-raising flour
125g caster sugar (I cut to 106g)
¼ tsp bicarbonate of soda
Pinch of salt
135g unsalted butter, softened
2 large free-range eggs
¼ tsp vanilla extract
1 ½ tbsp whole milk

Maltesers Buttercream

1 Batch Swiss Meringue Buttercream (4 eggs)
¼ tsp vanilla extract
100g crushed Maltesers
Extra Maltesers for the top

To make Chocolate Malt Cupcakes

Preheat oven at 170 degrees C (338 degrees F).
Line a 12-cup muffin pan with cupcake liners. Set aside.
Sift in flour, cocoa powder, malt powder, bicarbonate soda, salt, and castor sugar.
Add room temperature unsalted butter (cut in cubes) and mix well
Place bowl under your mixer paddle. Add 2 large (free-range) eggs one at a time. Start on low speed at first. Then medium speed for about 60 seconds.
Lastly, add your vanilla and 1 ½ tbsp. whole milk. Whip mixture for another 30 seconds. After mixing, scrap batter off paddles.
Scoop cupcake batter into liners, approx. 2/3 full evenly. Bake at 170 degrees C (338 degrees F) for 20 to 22 minutes. Cake is done when toothpick inserted in middle comes out clean.
Let cupcakes cool completely before frosting.

To Make Maltesers Buttercream

Make 1 batch of Swiss Meringue Buttercream*
Start with the 1/3 cup (100g) of crushed Maltesers.
Frost your cupcakes with a big piping bag with a big round nozzle. Fill you piping bag up & frost your cupcakes with a swirl.
Decorate cupcakes with 3 Maltesers (Whoppers) on each one.

* (I used 4 egg whites of my swiss meringue buttercream to frost 18 cupcakes – made too much)

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