Recipe Book

Malted Chocolate Cupcakes

Updated: 01 May 2016

Ingredients

• 150ml sunflower oil
• 75ml whole milk
• 75ml buttermilk
• 1 large egg
• 1 1/2 tsp vanilla essence
• 240g plain flour
• 25g cocoa powder
• 2 tsp baking powder
• 1/4 tsp salt
• 330g caster sugar
• 150ml boiling water

Icing

• 200g dark chocolate
• 240ml double cream
• 115g malted milk powder
• 50g full fat cream cheese
• 35g caster sugar
• Maltesers to decorate

Method

1. Preheat the oven to 190C and fill a muffin tin with cases. Makes about 20 cakes.
2. Using the mixer, beat together the oil, buttermilk, egg and vanilla essence on low speed until well blended.
3. Sift together the flour, cocoa powder, baking powder and salt, then stir in the sugar.
4. Add a third of the dry ingredients to the oil and milk mixture and beat in slowly until evenly incorporated.
5. Beat in a third of the boiling water, followed by another third of the dry ingredients; repeat until everything has been used up and combined. Scrape down the sides of the bowl when necessary.
6. Fill cases two-thirds full and bake for 18-20 minutes until springy to the touch. Allow to cool slightly then remove to a wire rack.
7. Melt the chocolate over a bain marie and set to one side to cool.
8. Whip the cream with the malted milk powder until it forms soft peaks.
9. In a separate bowl beat the cream cheese with the caster sugar until just combined. Add the chooled chocolate and mix again.
10. Carefully fold the whipped cream into the cream cheese mixture, adding half at a time.
11. Ice the cakes using a piping bag or palette knife. Swirl and decorate each cupcake with a malteser.