Chocolate and malt marble cupcakes, stuffed with Malteasers. These pretty cupcakes are gorgeous on their own, but even better topped with towers of rich chocolate buttercream and handfulls of Malteasers!
There’s just something about a marble cake I love.
One of my earliest cake memories is marble cake. My Mum makes a very simple chocolate ring version. Chocolate and plain sponge all swirled together. A slice is always delicious and so very pretty.
I think maybe its the way it all comes together, two cakes baking together into one. A little bit magical maybe.
These marble cupcakes take chocolate cake and swirl it together with a malty sponge. The two parts of a Malteaser translated into cake form.
There are Malteasers hidden inside the batter, waiting to be discovered as the cakes are bitten into. Their malty honeycomb centres cook down as they bake, becoming little fudgey nuggets.
They’re topped with a rich chocolate buttercream, and decorated with more Malteasers.
The malty portion of the cake is flavoured with a few teaspoons of horlicks, bringing out a subtle maltiness that, just like in Malteasers themselves, pairs beautifully with the chocolate. I’ve used the technique before in this Malteaser Cake. Its really effective, and don’t worry, its doesn’t taste like you’re biting into a mug of Horlicks at all!
These cakes are so delicious they didn’t even leave the house. They were destined for some children who live a few doors down from us, but before I knew it they were all gone. Whoops.
The recipe makes 8, but they’ll be polished off pretty quickly so you could easily double the recipe and make 16 cupcakes. If you’re looking for a more everyday kind of cupcake (and i’m a firm believer in everyday kind of cake) they’re also very nice eaten without the tower of buttercream. The chocolatey Malteaser studded little cakes are special enough to be eaten on their own, and would be perfect for afternoon tea breaks, or children’s birthday parties. I do love the additon of the buttercream and extract Malteasers though, it makes them just a little bit special!
Malteaser Marble Cupcakes
for the cupcakes
115g lightly salted butter
115g caster sugar
2 large eggs
115g self-raising flour
3 teaspoons horlicks
3 teaspoons cocoa powder
2 tablespoons boiling water
for the buttercream
260g butter, soften to room temperature
260g icing sugar
40g cocoa powder
75g Malteaers (to decorate)
Preheat the oven to 180C/350F.
Line a cupcake tray with 8 paper cases.
In a large bowl, cream together the butter and sugar until pale and light.
Crack in one egg, and add half the flour. Mix until combined. Repeat with the second egg and the rest of the flour.
Divide the batter evenly between 2 bowls.
To one bowl, stir in the horlicks, then add a tablespoon of boiling water and mix until smooth. Using a sharp knife, roughly half the Malteasers. Stir them into the batter.
Sift the cocoa powder into the other bowl of batter. Add a tablespoon of boiling water and mix until smooth.
Now layer your mixture into the cupcake cases.
Begin with a teaspoon of the malty batter. Add a teaspoon of cocoa batter. Repeat until you have used all the batter. Gently drag a cocktail stick through the batter to swirl it a little. Don’t over mix or you’ll lose the marble effect!
Bake for about 15 minutes, or until the cupcakes are risen, golden, and firm to the touch.
Cool completely on a wire rack.
Next, make the buttercream.
Beat the butter until soft and smooth.
Sift in the icing sugar and cocoa powder and mix, scraping the sides of the bowl down as you go, until everything is well combined.
Pipe or spread onto your cupcakes.
Decorate with Malteasers.