These White Chocolate Malteser Cupcakes are utterly INSANE! The cupcakes are white chocolate chip and malt flavoured, with a malt buttercream, white chocolate drizzle, sprinkles and an Easter White Chocolate Malteser Bunny.
If it isn’t completely obvious from this bake that I absolutely love white chocolate I honestly don’t know what else I could do to convince you.
You could make these with normal chocolate bunnies or even normal Maltesers just check out the alternatives section below. Or if you want to be super extra you could try out Maltesers new Chocolate Orange Bunnies and make chocolate orange cupcakes to match, again all the instructions you need are below in the alternatives section.
To start off you need to line your muffin tray with cupcake cases, or if you use similar baking cups to me then you can just pop them on a flat tray. I use these baking cups from Iced Jems. They are so pretty and come in so many different colours and designs. You also need to preheat your oven. This is a super important step and ensures that your cupcakes bake through at the correct temperature and for the correct amount of time.
Now that you have did that we can start making the cupcakes. In a bowl mix together the butter and sugar until it is lovely and pale and fluffy. I used a light brown sugar in this recipe because it gives the cupcakes a lovely hint of caramel but you could use caster sugar if you prefer. Next add in the self-raising flour, malt powder, baking powder, vanilla extract and eggs and mix until completely combined.
You shouldn’t need to mix for too long, you don’t want to overmix your cupcake batter as this can cause some problems. As soon as the mixture has come together and is smooth then you can stop.
Add in your white chocolate chips and fold these through. The easiest way to fold through is to go around the sides of the bowl with a spatula and fold the mixture in on its self and then cut through the middle almost like a figure of 8 and again fold it in on itself. Do this until all your chocolate chips are completely incorporated and evenly distributed.
What is the easiest way to get equal amounts of cupcake batter in each cupcake case?
I split the mixture using an ice cream scoop. I know it sounds a bit strange but stick with me. It definitely is one of the easiest way to make sure all the cupcakes have the same amount of cupcake batter in them. You want to fill the baking cups are 2/3 full because they will rise in the oven and you don’t want them to spill over.
How do I know when the cupcakes are ready?
You will know the cupcakes are ready they will be golden brown on top. If you lightly press on the top of the cupcake it should spring back when you remove your finger.
You can also listen to the cupcakes. I know, I know, this sounds strange too but stay with me. If your cupcakes are still bubbling and popping then they still need a few more minutes. I would pop them back into the oven for 2-3 minutes and listen again. Repeat until the cupcakes are completely silent.
I always make the buttercream while the cakes are cooling but you don’t want the cupcakes to be warm when you are decorating them because the butter in the buttercream will just melt. If you’re not sure, wait until the cupcakes have cooled completely before you make the buttercream.
To make the buttercream mix together the butter, icing sugar and malt powder until it is thick and creamy. If the buttercream is too thick add 1tsp of whole milk and mix again. Repeat until the buttercream is the desired consistency.
Pipe the buttercream on to the top of each cupcake. I always start in the centre of my cupcake and pipe outwards and then upwards just because I find it gives my buttercream a more stable centre and it doesn’t collapse in the centre.
I decorated these cupcakes with a white chocolate drizzle. I would recommend melting your white chocolate in a heatproof bowl in the microwave on 20-second bursts until it is completely melted and smooth. Pop it in a piping bag and snip a tiny bit off the top (you could also use a small round piping tip) and drizzle it over the top of your cupcakes.
Add some sprinkles I used these ones. And finally finish off with your Malteser bunnies.
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If you want to make chocolate cupcakes I would recommend substituting the malt powder for cocoa powder and adding in 30ml of whole milk. This way you will have a simple chocolate cupcake and then decorate with the malt buttercream. You could add normal chocolate Malteser bunnies or you could use Maltesers as decorations.
If you want to make chocolate orange cupcakes follow the steps above and instead of adding in 1tsp of Vanilla Extract add in 1tsp of Orange Extract instead.
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White Chocolate Malteser Cupcakes
For the Cupcakes
- 145 g Unsalted Butter or Stork
- 145 g Light Brown Sugar
- 145 g Self-Raising Flour
- 50 g Malt Powder
- 1 tsp Baking Powder
- 3 Large Eggs
- 1 tsp Vanilla Extract
- 100 g White Chocolate Chips
For the Buttercream
- 450 g Icing Sugar
- 50 g Malt Powder
- 250 g Unsalted Butter
For the Decoration (all completely optional)
- 100 g White Chocolate Chips
- 12 Mini White Chocolate Malteser Bunnies.
To Make the Cupcakes
- Preheat the oven to 180C/160 Fan. Line a muffin tray with cupcake liners and leave to one side.
- In a large bowl, whisk together the sugar and butter until light and fluffy.
- Add in the flour, malt powder, baking powder, eggs, and vanilla and whisk until all combined.
- Add in the white chocolate chips and fold through until they are evenly distributed.
- Spoon the mixture into the cupcake liners. I use a small ice cream scoop to do this so I know that they are all even.
- Bake in the oven for 15-20 minutes. You will know the cupcakes are ready when they are golden brown and springy to touch.
To Make the Buttercream
- In a bowl add the icing sugar, malt powder and butter and mix until it is combined. If you find the buttercream is too thick add 1tbsp of milk and mix again. Repeat until the buttercream is the perfect consistency.
- Add the buttercream to your piping bag and pipe onto the top of the cupcakes.
To Decorate (again all completely optional)
- Add the white chocolate to a heatproof bowl and melt in the microwave on 20-secondbursts until completely melted and smooth.
- Add to a piping bag and drizzle over the top of your cupcakes.
- Add some sprinkles and finish with your Malteser bunnies.
If you do have any questions about these White Chocolate Malteser Cupcakes or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.