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Maltesers cupcakes
Maltesers cupcakes
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Elevate your cupcakes by using Kahlua instead of milk in the frosting for a decadent touch.
Ingredients:
  • 125g butter, chopped
  • 200.00g dark chocolate (70% cocoa), chopped
  • 125ml (1/2 cup) water, hot
  • 2 tsp instant coffee
  • 60ml (1/4 cup) chocolate liqueur, or coffee liqueur
  • 200g (1 cup) brown sugar, firmly packed
  • 100g (2/3 cup) plain flour
  • 40g (1/4 cup) self-raising flour
  • 20.00 gm cocoa powder
  • 1 egg
  • Maltesers, to decorate
  • 250g unsalted butter, at room temperature
  • 500g icing sugar mixture
  • 30.90 gm milk
  • 100g Maltesers, finely crushed
  • 125ml (1/2 cup) pouring cream
Instructions:
  • Preheat oven to 160C/140C fan forced. Line a twelve-hole 125ml (1⁄2 cup) muffin pan with paper cases.
  • In a saucepan over gentle heat, melt butter, chocolate, water, coffee, and liqueur together. Stir constantly for 5 minutes until smooth. Take off the heat, mix in sugar, and allow it to cool for 5 minutes.
  • Combine flours and cocoa using a balloon whisk. Mix in egg until well combined. Divide the batter among prepared pans and bake for 20 minutes, or until a skewer inserted into the center comes out clean. Let it cool completely before serving.
  • In a bowl, use electric beaters to whip the butter until very pale. Slowly mix in the icing sugar and milk in alternating batches, making sure to whisk thoroughly each time. Stir in the crushed Maltesers until fully incorporated.
  • Make a luscious ganache by melting chocolate with cream in a saucepan over low heat, stirring constantly with a metal spoon for about 5 minutes until smooth. Take it off the heat when the chocolate is fully melted.
  • Pipe delicate frosting rosettes on the cupcakes using a piping bag with a 1.5cm plain nozzle. Finish by drizzling warm ganache over the cupcakes and topping them with Maltesers for a stunning final touch.

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