Wednesday, 8 May 2013

Malteaser Brownie Cupcakes

I made these a few weeks ago for a birthday and I for one loveddd them! Cooking the brownies as individual cupcakes actually worked out really well, they were still soft and gooey and I thought white chocolate was also a nice change to the usual dark chocolate.

What you'll need:

  • 225g butter
  • 60g white hot chocolate powder or cocoa powder
  • 250g caster sugar
  • 3 large eggs, beaten
  • 2 tsp vanilla extract
  • 60g plain flour
  • 50g chocolate chips
  • 12 malteasers
  • 100g butter, softened
  • 200g icing sugar
  • 100g horlicks or other malt drink
  • 2 tbsp milk
  • 12 malteasers

(Makes 12)

Preheat the oven to 180c / Gas 4 and line a 12 hole muffin tin with paper cases. Place the butter in a saucepan with the cocoa powder (or white hot chocolate) and cook over a low heat until the butter has melted and the sugar has dissolved. Remove from the heat and allow to cool slightly. Beat in the eggs and vanilla and then fold in the flour and salt. Fold in the chocolate chips. 

Transfer the mixture into a jug, this makes it way easier to pour. Pour into the cupcake cases until three quarters full and then nestle a malteaser in each one. Bake for 15-20 minutes until a crust has formed on the top but the middle is still gooey. Remove from the oven and leave to cool in the tin. For the frosting, beat the butter, icing sugar and malt powder in a large bowl. When the mixture has come together add the milk and whisk until piping consistency. Spoon the icing into a piping bag and pipe swirls on top of the cakes and top each one with a malteaser. 


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