Going Out with a BANG - Malteser Cupcakes

Did you know that Lent this year will last 46 days and 45 nights? That means that I'm giving up sweet stuff for 46 long, possibly cold, whole days! I don't really care about nights because I don't eat in my sleep. Or at least not that I know of. And if I don't know that I'm eating, it wouldn't count anyway, right? But 46 days of no sweet stuff?? Wow!

You're probably wondering what this will mean for my weekly baking and blogging? Because I cant possibly bake and not at least taste the product of my labour. It would be unprofessional. At least that's my story and I'm sticking to it! Well, it means it is about time I start baking some savoury stuff; bread, pizza, more bread, savoury pies ... I'm not exactly sure what yet but rest assured, continue to bake I will, and continue to blog, I will too :)


It was my friend Fade's birthday on Saturday and on Sunday and we had girly brunch to celebrate her ahem, 20-something years of life - Happy Birthday again Fade! I asked her what kind of cake she would like and she said she was craving red velvet but also really liked the Irish Car Bomb cake. But, she ended with, "surprise me". I found out later that she intended that to mean "I want red velvet". I, on the other hand, took that to mean, "opportunity to try a new cupcake!" But Fade is fussy you see? She doesn't like caramel, toffee and a whole host of other good stuff so I settled on Malteser cupcakes and decided to sort of make them up as I went along using bits and pieces from other recipes. 


One of my bright ideas was that instead of crushing Maltesers into the cake for fear of it dissolving and not making an impact, I would put a layer of Maltesers in each cake. I can't say that made much of an impact either but I'd probably do it again next time, just with bigger chunks of Maltesers. 


Okay, I'm off to lunch now. With no dessert. Then I'll have a cup of coffee at 4-ish. Without a biscuit. Are you feeling sorry for me yet??? 


Makes 22 cupcakes

Cupcake

Adapted from these Vanilla Cupcakes from the Crabapple Bakery Cupcake Cookbook     

                            

2 ¾ plain flour

2 teaspoons baking powder                                           

200g softened unsalted butter                                         

1 cup caster sugar 

¾ cup dark brown sugar     

4 eggs                                                                             

1 tablespoon vanilla extract 

1 cup milk

2 sachets Malteser hot chocolate (25g each)

135g bag Maltesers, crushed lightly (you want some large pieces still remaining)

Chocolate Mousse Filling

Also adapted from the Crabapple Bakery Cupcake Cookbook

150g dark chocolate

½ cup double cream

½ cup of whipped cream


Malteser buttercream
Adapted from Maison Cupcake

135g bag of Maltesers (set 22 aside for topping the cupcakes, the rest get blitzed)
500g icing sugar
200g softened butter
50-75mls milk or cream

For the cupcakes

1 - Preheat oven to 170ºC. Line two 12-hole muffin trays with cupcake papers

2 - Mix together the flour, hot chocolate and the baking powder. Mix both sugars together

3 - In a separate bowl, cream the butter for 1 - 2 minutes. Add the sugar a third at a time, beating for 2 minutes after each addition. After the last addition, beat until the mixture is light and fluffy.

4 - Add the eggs one at a time, beating for 1 minute after each addition or until mixture is light and fluffy. Add the vanilla extract and beat until combined

5 - Add a third of the flour mixture to the creamed mixture and beat on low speed until combined. Add half the milk and beat until combined. Repeat this process. Add the remaining third of the flour and beat thoroughly until combined; do not over-beat as this will toughen the mixture

6 - Spoon (I used a disposable frosting bag with the tip cut off) a small amount of mixture into cupcake papers,  just enough to cover the bottom. Then sprinkle a layer of the crushed Maltesers in each cupcake, before topping with the remaining mixture till three-quarters full. Bake for 18-20 minutes or until a fine skewer inserted comes out clean

7 - Remove cupcakes from trays immediately and cool on a wire rack for 30 minutes before frosting

For the chocolate mousse filling

8 - Chop the chocolate up into small pieces and put in a heat proof bowl

9 - Heat the cream in a saucepan on low heat until it starts to boil. Stir every few minutes to prevent a skin from forming on top

10 - Pour the cream over the chocolate pieces. Leave for a minute for the chocolate to soften and then stir till all of the chocolate is dissolved

11 - Leave to cool to room temperature and in the meantime whip your cream till it stands in stiff peaks

12 - When ganache is cooled to room temperature, fold in half of the whipped cream till just combined. Then fold in the rest until combined.


For the Malteser Buttercream
13 - Set aside 22 Maltesers to top the finished cupcakes (and a couple to pop in your mouth at random intervals). Blitz whatever is left in a food processor or crush finely. (Note that if you don't blitz them entirely, you'll have problems piping the buttercream using a star nozzle as the Malteser bits get stuck in the nozzle)
14 - Using your mixer, beat softened butter for two minutes.
15 - Add the icing sugar and Maltesers, beat for a further 6 - 8 minutes, scraping down the bowl every few minutes to make sure everything is combined.

Assembly
16 - Cut out a cone shape in the top of your cupcakes and using a piping bag or small spoon, fill with with the chocolate mousse.

17 - Pipe or use a spatula to spread your buttercream over the the top of the cupcakes.
18 - Eat and enjoy!