|Chocolate Malteser Cupcakes|
2¼ Cups Plain Flour
¾ Cup Cocoa Powder
½ Cup Caster Sugar
¾ Cup Packed Brown Sugar
1½ Teaspoons Baking Soda
½ Teaspoon Salt
1 Cup Milk
1½ Cups Malted Milk Powder
1 Cup Vegetable Oil
3 Large Eggs, at room temperature
1 Cup Sour Cream, at room temperature
1 Teaspoon Vanilla Extract
½ Cup Chocolate Maltesers, chopped
Chocolate Malted Butter Cream Frosting - Ingredients
345g unsalted butter, at room temperature
½ cup malted milk powder
2-4 tbs cocoa powder
3 cups icing sugar, sifted
Maltesers for toppers
Preheat oven to 175 C. Line standard muffin tins with paper liners. Whisk together flour, cocoa, both sugars, baking soda and salt. In another bowl, whisk together milk and malted milk powder until powder is dissolved.
With an electric mixer on medium-high speed, beat flour mixture, milk mixture and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add sour cream and vanilla, and beat just until combined. Fold in crushed maltesers.
Divide batter evenly among lined cups, filling each halfway. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.
While cupcakes are cooling, prepare frosting. In a large mixer bowl, whip the butter for several minutes until very light and fluffy. Sprinkle in malted milk powder and cocoa powder. Whip for 1 minute. Slowly add the powdered sugar a few spoonfuls at a time, letting it incorporate until the frosting becomes thicker and stiff.
Fill bag with the frosting and pipe large swirls on top of cupcakes. Top with maltesers.
Enjoy! (Thanks Sue xx)