These yummy treats have a lovely rich, slightly sticky, moist sponge sitting underneath that swirl of thick, creamy, fluffy buttercream.
I’m a sucker for malt and chocolate together and the subtle background of coffee really brings them together nicely. Because the sponge is made with malt extract rather than powder, it has a lovely rich texture, a bit like a golden syrup sponge. It’s slightly more dense (but not heavy) and sticky than a classic cupcake sponge. In general, I’d say that these lovelies have a bit more going on than your average sponge and frosting affair…
makes about 8 big cupcakes or 6 large and 6 mini
50g malt extract
100g plain flour
15g cocoa powder
1/2 tbsp baking powder
50ml of very, very strong coffee
30g dark chocolate
140g unsalted butter
120g icing sugar
2 tbsp cream (or a splash of milk)
50g malt extract
melted white and dark chocolate and malteasers to decorate.
Pre-heat your oven to 190°c and line a cupcake tin with wrappers.
Cream the butter and sugar together in a mixing bowl and then beat in the malt extract. Sift in the flour, cocoa and baking powder and beat it together with an electric hand or stand mixer until it looks like breadcrumbs.
Lightly beat together the coffee, milk and egg in a separate bowl or jug and then add it in two or three batches, to the dry ingredients and beat it well until you have a nice smooth batter.
Divide this evenly between the wrappers and pop them in the oven for about 20 minutes. They should be well risen and feel springy to the touch once they are done. Leave them to cool on a wire rack.
To make the frosting melt the chocolate and then set it aside to cool. Beat together the butter, icing sugar and cream until it is nice and fluffy. Mix in the malt extract and then divide the buttercream into two batches. Stir the melted chocolate into one of these.
Carefully spoon the two buttercreams into a piping bag fitted with a large star tip, so that they are side by side and both flavours will be squeezed out of the nozzle at the same time. Pipe the frosting onto the cooled cakes in pretty swirl and then decorate each one with the crushed malteasers and a little drizzle of melted chocolate.