Mini malt chocolate cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes 24
Ingredients
- 125g self-raising flour
- 70g cocoa powder
- ¼ tsp bicarbonate of soda
- 1 tbsp malt drinking powder
- 125g caster sugar
- 60ml vegetable oil
- 2 eggs, beaten
- 1 tsp vanilla extract
- 75ml full-fat natural yogurt
- 75ml milk
For the icing and decoration
- 150g butter, softened
- 1½ tbsp malt drinking powder
- 200g icing sugar
- 1½ tbsp milk
- yellow food colouring gel (optional)
- 12 Maltesers Mini Bunnies and 12 Maltesers, to decorate
Method
- STEP 1
Heat the oven to 170C/150C fan/gas 3 and line a 24-hole mini muffin tin with mini paper cases. Sift the flour, cocoa powder, bicarb and malt powder into a large bowl, then stir in the sugar and ¼ tsp salt.
- STEP 2
Whisk the oil, eggs, vanilla, yogurt and milk together in a jug. Pour the wet ingredients into the dry, and whisk until you have a smooth batter. Scoop 1 tbsp batter into each paper case, dividing any leftover mixture between them evenly.
- STEP 3
Bake for 12-14 mins until risen and a skewer inserted into the centre of one cupcake comes out clean. If any wet batter remains, bake for 3 mins more, then check again. Leave to cool in the tin for 10 mins, then transfer to a wire rack and leave to cool completely.
- STEP 4
To make the icing, tip the butter, malt powder and half the icing sugar in a bowl, and beat using a electric whisk until light and fluffy. Add the milk and remaining icing sugar, and beat again to combine. If you like, colour the icing pale yellow with a drop of food colouring.
- STEP 5
When the cupcakes have cooled, spoon the icing into a piping bag fitted with a large star nozzle. Pipe a single blob of icing over the top of each cupcake by holding the nozzle vertically above the cake, squeezing gently, then quickly pulling the nozzle away. Decorate with Maltesers Mini Bunnies or Maltesers, putting one on each cupcake. Will keep in an airtight container for three days.
