Where did time go?! How is it November already?! To me it still feels like January but I must admit I am starting to get into the christmas mood and looking forward to seeing my family in Germany over the holidays.
On Instagram I promised to post the recipe for these Maltesers cupcakes with chocolate cream cheese frosting and today I finally get to it. Now for a long time, over 2 years, I sort of had a love/hate relationship with cream cheese frosting. I love it because it is so delicious and it is not just butter and icing sugar which can get a bit heavy. But on the other side it is so easy to ruin. Whip it just a tad too long or the butter is too warm and soft and you end up with a soupy mess. Not nice! I’ve had that happen to me plenty of times. Especially when I started out with baking. It frustrated me so much that I wouldn’t make it for a long long time…
But I finally got the hang of it and will definitely make it more often now! 60 grams Maltesers Instant Malty Drink 150 grams butter
The idea for the cupcake came to me just when I was closing the kitchen cupboard with all the teas and coffees in them. My eyes landed on a jar of Malteser hot chocolate drink and I thought I could use that for baking!
Ingredients for 12 cupcakes:
180 ml boiling water
200 grams flour
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
125 grams soft butter
100g caster sugar
100g brown sugar
2 large eggs
1 teaspoon vanilla extract
Chocolate Cream Cheese Frosting:
600 grams icing sugar
200 grams full fat cream cheese, in cubes
50g cocoa powder
1/2 teaspoon vanilla extract
70 ml milk
Maltesers for decoration
60 grams Maltesers Instant Malty Drink
150 grams butter
Preheat your oven to 180 degrees celsius and line a muffin pan with paper cases.
Pour the boiling water over the maltesers powder, stir and leave to cool. In a bowl combine flour, baking powder, bicarbonate of soda and salt. In a second bowl beat the sugars and butter until creamy and fluffy. Add the vanilla extract and beat again. Now add the eggs one after the other beating well after each addition. Stir in the flour mixture followed by the cooled maltesers drink.
Fill the paper cases with the mixtures (about 2/3) then bake for about 18 minutes.
Insert a toothpick to check if the muffins are done. Leave to cool slightly then take out of the pan.
For the cream cheese frosting beat the butter in a bowl until fluffy. Add vanilla extract, half the icing sugar and half the milk and beat well. Add the rest of the icing sugar and milk beating well again.
Next add the cream cheese and beat on a high speed for a few second then add the cocoa powder again beating on a high speed for a few second.