Description
Malteser bunny cupcakes offer chocolate malt magic in delightful miniature form. Sweet Easter treats combine rich chocolate, creamy frosting, and playful malted candy for a festive indulgence you cannot resist.
Ingredients
Scale
Chocolate Cupcake Base:
- 1 cup (240 milliliters/8 fluid ounces) all-purpose flour
- 1/2 cup (50 grams) unsweetened cocoa powder
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs
- 1/2 cup (113 grams) unsalted butter, melted
- 1/2 cup (120 milliliters/4 fluid ounces) whole milk
Leavening Agents:
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Liquid and Flavor Enhancers:
- 1/2 cup (120 milliliters/4 fluid ounces) hot coffee or hot water
- 1 teaspoon vanilla extract
Malted Buttercream Frosting:
- 1 cup (227 grams) unsalted butter, softened
- 2 cups (240 grams) powdered sugar
- 1/4 cup (30 grams) malted milk powder
- 1 tablespoon cocoa powder
- 2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
Decorations:
- 12 Malteser Bunnies
- Crushed Maltesers or malted milk balls
- Chocolate sprinkles or cocoa powder for dusting
Instructions
- Prepare the chocolate cupcake base by mixing dry ingredients including flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- In a separate large bowl, combine melted butter, sugar, eggs, and vanilla, whisking until the mixture becomes smooth and well-incorporated.
- Gradually add milk to the wet ingredients, then fold in the dry ingredient mixture, stirring until just combined without overmixing.
- Pour hot coffee or water into the batter, stirring gently to create a smooth, slightly thin consistency.
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Distribute the batter evenly among the cupcake liners, filling each approximately 3/4 full.
- Bake for 18-20 minutes, checking doneness with a toothpick inserted into the center of a cupcake.
- Remove from oven and allow cupcakes to cool completely on a wire rack.
- For the malted buttercream, whip butter until light and fluffy, approximately 2-3 minutes.
- Gradually incorporate powdered sugar, malted milk powder, and cocoa powder, beating until the frosting becomes smooth.
- Add milk or heavy cream and vanilla extract, continuing to beat until the frosting is creamy and light.
- Pipe or spread the malted buttercream generously onto each cooled cupcake.
- Sprinkle crushed Maltesers or chocolate sprinkles over the frosted cupcakes.
- Carefully press a Malteser Bunny into the center of each decorated cupcake.
Notes
- Always sift dry ingredients to prevent lumps and ensure a smooth, light cupcake texture.
- Use room temperature eggs and butter for better mixing and a more consistent batter.
- Replace hot coffee with hot water if you prefer a non-caffeinated version of the cupcakes.
- For a gluten-free adaptation, swap regular flour with a gluten-free all-purpose baking blend.
- Ensure cupcakes are completely cool before frosting to prevent melting and maintain structural integrity.
- Store Malteser Bunny cupcakes in an airtight container at room temperature for up to 3 days.
- Crush Maltesers just before sprinkling to maintain their crisp texture and prevent sogginess.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 278 kcal
- Sugar: 22 g
- Sodium: 100 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg