Description
Makes 12 Cupcakes
Ingredients
Scale
For the Sponge-
- 175g Unsalted Butter
- 175g Caster Sugar
- 2 Large Free Range Eggs
- 175g Self Raising Flour
- 25g Malt Drink Powder
- 50g Cocoa Powder
- 3 tbsp Whole Milk
For The Frosting –
- 120g Unsalted Butter
- 240g Icing Sugar
- 50g Cocoa Powder
- Splash of Whole Milk
For Decorating –
- 250g Maltesers
Instructions
- Oven to 180C. Line a muffin tray with the baking cases.
- Beat the butter and sugar until light and fluffy. Beat the eggs, one at a time. Whisk in the flour, cocoa powder, malt drink powder and milk until you have a batter.
- Evenly spread the batter between the baking cases, keeping the edges clean of batter.
- Bake for 15-18 mins until a skewer comes out clean. Cool for 10 mins before turning out on to a wire rack to cool completely.
- For the frosting. In a clean bowl, whisk the butter until soft and fluffy. Beat in the icing sugar and cocoa powder in stages. Add the milk if the frosting is too stiff. Transfer to a piping bag, snipping off the end.
- Pipe the frosting on the top of each of the cupcakes evenly. Top with as many Maltesers you can put on the top, eating the remaining – chef perks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Cupcakes, Chocolate
- Method: Baking