Chocolate Malted Milk Cupcake
The classic biscuit in cupcake form! A malty sponge filled with milk chocolate, topped with a malty buttercream, crushed biscuits and a chocolate drizzle.
Ingredients
Sponge
- 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
Buttercream
- 180 g unsalted butter room temperature
- 250 g icing sugar
- 1 tbsp malted milk powder e.g. Horlicks
- 1 tbsp whole milk
Filling
- 150 g milk chocolate spread
Decoration
- 2 chocolate malted milk biscuits crushed
- 30 g milk chocolate melted
Instructions
- 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.
Notes
Cupcakes will keep for 4 days in an air-tight container.