Yes…like the biscuit!
Chocolate Malted Milk Cupcakes! A malty sponge filled with milk chocolate, topped with a malty buttercream, crushed biscuits and a chocolate drizzle!
Chocolate malted milk biscuits are my no.1 favourite biscuit, with a plain malted milk coming in a close second. Dipped in tea they are just SUBLIME. I love them. So what better way to show my love than by turning them into cake?! All of my favourite things combined 🙂
To give a quick summary; these are malty sponges filled with smooth chocolate, topped with a malty buttercream, malted milk biscuit crumbs and a chocolate drizzle. So. Much. Goodness!!
Now, you may be wondering…
What is malted milk?!
Without going too wordy/sciencey malted milk is a powdered combination of malted barley, wheat flour and evaporated whole milk. It was first developed by James Horlick who wanted to create a supplement for infants. Malted Milk was actually originally called ‘Diastoid’. A play on words as malt powder comes in two forms, diastatic and nondiastaic. But as you can imagine…Malted Milk sounds a hell of alot more appetising!!
So how do you make chocolate malted milk cupcakes?
First up you need to get hold of some malted milk powder. I opted for Horlicks, but Ovaltine will do just fine too! The actual powder is added to the cupcake batter which gives the most delicious malty flavour. And oh my GOD the batter is sooooo delicious. Honestly, I could have eaten the whole bowl. I really had to restrain myself.
The malted milk powder will also go into the buttercream. The powder is so fine your buttercream won’t taste gritty but I can tell you it’ll be delicious!
Now I think what really makes these malted milk cupcakes so delicious, is the chocolate filling. This is so simple, its just a chocolate spread like you would get in the jam aisle. As it stays fairly ‘runny’ it makes the cupcake so deliciously moist and obviously pairs beautifully with the malted sponge and buttercream.
The final decorations of crushed biscuits and a chocolate drizzle, are obviously an extra touch that isn’t exactly essential. But I think with cupcakes its allll about the looks, and the more pretty decorations the better!!
Wait, but how do you get the chocolate filling inside the cupcake?!
This honestly couldn’t be simpler. Some people use cupcake corers, but I just use an everyday kitchen knife. Once your cupcakes are cool, cut a small circle into the top of the cupcake, angling your knife on the diagonal so you can remove a little pointed round of cake.
Your chocolate filling is then spooned in, and the round of cake popped back on top to seal the filling! Press down fairly hard on the round of cake and it will look seamless! Magic 🙂
I really loved how these malted milk cupcakes turned out (and got rave reviews from my boyfriends work colleagues!), especially as they’re so simple to put together. I hope you love them too!!
On with the recipe!
Chocolate Malted Milk Cupcake
- 170 g unsalted butter room temperature
- 170 g caster sugar
- 3 large eggs
- 170 g plain flour
- 1 1/2 tsp baking powder
- 1 pinch of salt
- 3 tbsp malted milk powder e.g. Horlicks
- 1 tbsp whole milk
- 180 g unsalted butter room temperature
- 250 g icing sugar
- 1 tbsp malted milk powder e.g. Horlicks
- 1 tbsp whole milk
- 150 g milk chocolate spread
- 2 chocolate malted milk biscuits crushed
- 30 g milk chocolate melted
- For the sponge: Firstly, preheat the oven to 180C/160C Fan/Gas Mark 4 and line a cupcake tin with 12 cupcake cases. Then set aside.
- Place the butter, and sugar into a medium bowl and mix for a few minutes with an electric whisk until pale and fluffy. Then add the eggs one at a time, beating well between each addition. Then add the flour, baking powder, salt and malted milk powder, mixing on a low speed until just combined. Finally, add the milk and mix until combined.
- Divide the batter between the cupcake cases, then bake in the oven for 20 minutes. Test for doneness by pressing lightly on the cupcake, if it springs back its ready! Once baked, place the cupcakes on a cooling rack to completely cool.
- For the buttercream: Place the butter into a medium bowl and whisk with an electric whisk for a few minutes until creamy and pale in colour. Then add the icing sugar, and whisk on a low speed until combined. Then whisk for a few minutes on a high speed until very light and fluffy. Finally, add the malted milk powder and the milk, whisk again until combined. Place into a piping bag, then set aside.
- For the filling: Place the chocolate spread into a small bowl and beat slightly to loosen. Then set aside.
- To assemble: Using a sharp knife cut a shallow cone shape out of each cupcake and fill the holes with the chocolate spread. Replace the cone shapes onto each cupcake like a hat, and press down firmly so they stick and are flush to the rest of the cupcake. Cut off the end of the piping bag to create a hole (roughly the size of a pound coin) and pipe mounds onto each cupcake. Finally, sprinkle the crushed biscuits over each cupcake and drizzle with the melted chocolate.