Malted Cupcakes

I have been playing about with the idea of malted cupcakes for a while now.  I adore Maltersers and Ovaltine and the combination of Malt and Chocolate seemed crying out for a cupcake variation!  I probably could have just googled and had a few recipes at my fingertips but I decided to go my own way with this challenge and see what I could come up with on my own.  I only made a half batch to see how they would turn out but I’ve given the recipe for the full dozen here. 

I made a few alterations to my usual cupcake recipe and I think it’s a very pleasant result.  I’m not doing cartwheels over it yet, I think I’d like to get them a bit maltier for my own taste as I didn’t feel it came through all that strong but others said it was perfectly malty for them so perhaps I simply don’t taste malty flavours so well.  Either way, I liked these!  They are deliciously soft and moist inside with a slight sugar crunch on the top.  The chocolate buttercream lends an edge of sweetness to the soft, malty cake. 

Makes 12

For the cake:
200g unsalted butter, softened
100g golden caster sugar
100g light muscovado sugar
4 eggs, beaten
200g self raising flour
60g Ovaltine (or other powdered malted drink)

For the chocolate buttercream:
120g plain chocolate
150g unsalted butter
160g icing sugar
1 tsp vanilla extract

12 Malteasers to decorate

– Heat the oven to gas mark 4 and prepare a 12 hole muffin tin with paper liners. 
– Cream together the butter and the sugars until soft and fluffy. 
– Gradually add the beaten egg a bit at a time, beating well until completely combined between additions. 
– Sift in the flour and Ovaltine then fold in until just combined. 
– Divide the mixture equally between the cases. 
– Bake for 25 minutes, test for doneness with a skewer, if it comes out clean the cake is done. 
– Remove from the oven and cool completely on a wire rack. 

While waiting make the buttercream: 
– Melt the chocolate over a pan of boiling water then allow to cool.
– Cream together the butter and the sugar.
– Add the vanilla extract and the melted chocolate.
– Beat until glossy and smooth.

– Pipe or spread the buttercream onto the cakes then add a Malteaser to the top of each one.  Enjoy!


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Filed under Cupcakes and Muffins, Easy

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