Malteaser Cupcakes

Seen as though I'm a self proclaimed chocaholic I continue to search for ways to combine cupcakes and chocolate. Malteaser cupcakes I thought why not! How hard can this be. The first time I made them I made the dreadful mistake of putting Malteasers straight from the packet into the cupcake batter and baking them. Sorry to those who tried it and your teeth. I learnt a little secret after that! If you put the Malteasers in the freezer for at least 30 min beforehand they don't harden in the oven they only defrost.

So now that you know all my secrets lets get baking!

Ingredients

2 bags of malteasers 

4 1/2 oz of plain flour

45g cocoa

1 1/2 tsp baking powder

245g caster sugar

150ml full fat milk

75ml olive oil

1 egg

150ml boiling water

Icing

113g softened butter

300g icing sugar

25g cocoa

1 tsp vanilla essence

2 tbsp milk

Method

1. Make sure half your Malteasers are frozen. Preheat oven to 180 degrees.Pop buncases into a bun tray.

2. In a large bowl mix flour, cocoa, baking powder and sugar.

3. Pour in milk, oil, egg and whisk until nice and smooth.

4. Pour in the boiling water and beat.

5. Pour the mixture into the bun cases and pop a frozen malteaser into each. Bake for 15min. 

6. Remove from the oven and cool. 

7. For the buttercream icing whisk the butter in a bowl for what feels like eternity or 3 min. Then add the icing sugar and cocoa and whisk slow for 1 min. Finally add the vanilla and milk and whisk for another eternity. 

8. Pipe the icing onto the cupcake and top with a malteaser.