Malteser Cupcakes

For the cupcakes:
Preheat the oven to 180 C/350 F and line two 12-count cupcake trays with paper cases.

Place the butter and sugar in a large bowl or the bowl of your stand mixer. Beat until light and fluffy, about 2 minutes. Add in the eggs and vanilla extract. Mix until well combined. Add in the milk and mix until smooth.

In a separate bowl, sift together the flour and baking powder. Add in the malted milk powder. Add the dry ingredients into the wet and mix until well combined.

Place the Maltesers/Whoppers in a small bowl, the one you mixed the flour in is fine and crush them until they resemble rubble. I used the end of a rolling pin. Add this into your cake mix and mix until well incorporated.

Split the batter between the cupcake cases, about 3/4 full. Place in the oven for 20-25 minutes until an inserted skewer comes out clean. Remove the pans from the oven. Try and remove the cupcakes from the tray as soon as possible. This will stop the cases from peeling away from the cakes when you remove them from the pan. Leave cupcakes to cool completely on a wire rack before frosting.

For the frosting:
Place all the ingredients, except the Maltesers/Whoppers in a large bowl or the bowl of your stand mixer. Starting on a low speed, mix until it starts to combine. Once the fear of a sugar cloud is over, turn the mixer up to medium-high and beat until light and fluffy.

This will make enough to spoon frosting onto the cupcakes but it won’t make enough to pipe them like I usually like to do. When you use the spoon method, you will have a little left over though.

Spoon the frosting onto the cupcakes and bring it up into a whirl. Place a Malteser/Whopper on the top and you’re finished!

Cupcake recipe from Betty Crocker’s Big Book Of Cupcakes. Frosting recipe—my own.