Mini malt chocolate cupcakes recipe | Good Food

Mini malt chocolate cupcakes

125g self-raising flour
70g cocoa powder
¼ tsp bicarbonate of soda
1 tbsp malt drinking powder
125g caster sugar
60ml vegetable oil
2 eggs
beaten
1 tsp vanilla extract
75ml full-fat natural yogurt
75ml milk

For the icing and decoration

150g butter
softened
1½ tbsp malt drinking powder
200g icing sugar
1½ tbsp milk
yellow food colouring gel
(optional)
12 Maltesers Mini Bunnies
and 12 Maltesers, to decorate

Method

step 1
Heat the oven to 170C/150C fan/gas 3 and line a 24-hole mini muffin tin with mini paper cases. Sift the flour, cocoa powder, bicarb and malt powder into a large bowl, then stir in the sugar and ¼ tsp salt.
step 2
Whisk the oil, eggs, vanilla, yogurt and milk together in a jug. Pour the wet ingredients into the dry, and whisk until you have a smooth batter. Scoop 1 tbsp batter into each paper case, dividing any leftover mixture between them evenly.
step 3
Bake for 12-14 mins until risen and a skewer inserted into the centre of one cupcake comes out clean. If any wet batter remains, bake for 3 mins more, then check again. Leave to cool in the tin for 10 mins, then transfer to a wire rack and leave to cool completely.
step 4
To make the icing, tip the butter, malt powder and half the icing sugar in a bowl, and beat using a electric whisk until light and fluffy. Add the milk and remaining icing sugar, and beat again to combine. If you like, colour the icing pale yellow with a drop of food colouring.
step 5
When the cupcakes have cooled, spoon the icing into a piping bag fitted with a large star nozzle. Pipe a single blob of icing over the top of each cupcake by holding the nozzle vertically above the cake, squeezing gently, then quickly pulling the nozzle away. Decorate with Maltesers Mini Bunnies or Maltesers, putting one on each cupcake. Will keep in an airtight container for three days.