Choc Malt cupcake with malt vanilla frosting, a drizzle of choc sauce and crushed Maltesers on top.
50 grams cocoa powder
175 grams all-purpose flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
225 grams caster sugar
175 grams unsalted butter, softened
2 large eggs, at room temperature
1 teaspoon vanilla extract
175 milliliters milk
4 tablespoons malt powder
1 cup roughly chopped maltesers
1 cup chocolate sauce
1 batch of fluffy vanilla buttercream frosting
1/2 cup malt powder
Let's get Cooking...
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it's well incorporated into the dry.
Next, add milk, malt powder and eggs in a jug and whisk until well combined.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each paper 1/2 way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
While your cupcakes are baking and cooling prepare your buttercream frosting by adding the malt powder to it. Mix until well combined.
Core the center of each cupcake and fill with chocolate sauce. Fit the end of a piping bag with a Wilton 1M tip and frost in a swirl.
Drizzle chocolate sauce on top and place a heap of crushed maltesers on top.