There’s the Bar One which is virtually indistinguishable from a Mars Bar, complete with black, red and gold packaging. Then there are the Regent’s Street chocolates encased in jewel coloured wrappers that bear more than a passing resemblance to their ‘Quality’ counterparts. And then there are the endearingly monikered Chuckles. Which are essentially Maltesers by any other name.
So really these are Chuckles cupcakes, not Malteser cupcakes but that is splitting hairs as both are spherical chocolates with a malt honeycomb centre. And to echo the flavour of the Chuckles/Maltesers, these little cakes have a chocolate-malt sponge base and are topped with a rich buttercream infused with crunchy homemade honeycomb pieces. A deliciously sweet and decadent treat.
I am entering my Malteser cupcakes into this month’s Tea Time Treats challenge (co-hosted by Lavender and Lovage and What Kate Baked) as the theme is fairy cakes, cupcakes and muffins and also into the We Should Cocoa challenge (hosted by Choclette of Chocolate Log Blog) as the theme for April is chocolate and honey.
For the cake:
- 65g unsalted butter, softened
- 90g caster sugar
- 1 large egg, beaten
- 40g dark chocolate, melted
- 85g plain flour
- 1 heaped tbsp malted drink powder (e.g. Ovaltine)
- ¼ tsp baking powder
- ½ tsp bicarbonate of soda
- 65g sour cream
- 3 tbsp boiling water
For the honeycomb icing*:
- 150g caster sugar
- 75g honey
- pinch of cream of tartar
- 1/2 tsp white wine vinegar
- 1 tsp bicarbonate of soda
- 125g unsalted butter, softened
- 250g icing sugar, sieved
- Maltesers to decorate
*This will make more honeycomb than you need for the icing. You can eat the rest as ‘cooks perks!’ Dip it in melted chocolate for an extra special treat.
1. Preheat the oven to 180C/160C fan and line a muffin tin with 8 paper cases.
2. To make the cakes, cream together the butter and sugar until light, fluffy and very pale. Gradually add the beaten egg, mixing well, then add the melted chocolate and stir until incorporated. Sift the remaining dry cake ingredients together and add to the cake mixture along with the sour cream and boiling water. Mix well.
3. Divide the mixture between the paper cases and bake for 20 minutes until risen and springy to the touch. Leave to cool.
4. Whilst the cakes are cooking, make the honeycomb. Line a loaf tin with greased foil. In a small pan, mix the sugar, honey, cream of tartar and vinegar with 3tbsp water. Place over a medium heat and stir until the sugar is dissolved.
5. Turn up the heat and bring the sugar mixture to the boil. Boil until the mixture turns amber-coloured and reaches 154C (‘hard crack’ stage) on a sugar thermometer.
6. Working quickly, remove the pan from the heat and add the bicarbonate of soda. Stir to incorporate (the mixture will foam up). Pour into the loaf tin and leave to cool.
7. Beat the softened butter and icing sugar together to make a smooth icing. Finely crush half of the set honeycomb and fold into the icing.
8. Pipe large swirls of icing on top of each cake and top with a Malteser.