Mini Malt Chocolate Cupcakes
These adorable bite-sized cupcakes combine a rich, malty chocolate base with a smooth, creamy buttercream frosting. Topped with Maltesers, they are the perfect treat for parties, afternoon tea, or a sweet snack for the kids.
Servings24 Portions
Prep Time20 Mins
Cook Time15 Mins
Difficulty
Easy
Ingredients
24
- self-raising flour125 g
- caster sugar125 g
- unsalted butter, softened150 g
- icing sugar200 g
- full-fat natural yogurt75 ml
- milk75 ml
- Vegetable oil60 ml
- cocoa powder70 g
- eggs, beaten2
- malt drinking powder1 tbsp
- vanilla extract1 tsp
- bicarbonate of soda0.3 tsp
- yellow food colouring gel1 drop
- Maltesers Mini Bunnies and 12 Maltesers, to decorate12 pieces
Step-by-Step Instructions
01
Preheat your oven to 170°C (150°C fan/gas 3). Line a 24-hole mini muffin tin with mini paper cupcake cases. In a large mixing bowl, sift together the self-raising flour, cocoa powder, bicarbonate of soda, and malt drinking powder. Stir in the caster sugar and a pinch of salt until well combined.
02
In a separate jug or bowl, whisk together the vegetable oil, beaten eggs, vanilla extract, natural yogurt, and milk until the mixture is uniform.
03
Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently until you have a smooth, lump-free batter. Scoop approximately 1 tablespoon of batter into each mini paper case, ensuring any remaining mixture is divided evenly among them.
04
Bake for 12–14 minutes. The cupcakes are done when they have risen and a skewer inserted into the center comes out clean. If the batter is still wet, bake for an additional 3 minutes. Let the cupcakes cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
05
