Kick-start the Easter weekend with these cute chocolate cupcakes decorated with malted buttercream, Maltesers and Maltesers Mini Bunnies
Prep:20 mins
Makes 24
125g self-raising flour70g cocoa powder¼ tsp bicarbonate of soda1 tbsp malt drinking powder125g caster sugar60ml vegetable oil2 eggs, beaten1 tsp vanilla extract75ml full-fat natural yogurt75ml milk
STEP 1Heat 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 2Whisk 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 3Bake 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 4To 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 5When 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.
