Malteser Cheesecake Cupcakes; rich chocolate malt cupcakes swirled with a creamy vanilla cheesecake frosting, digestive biscuit crumbs, and Malteser treats.
If you bake a lot or follow a few food bloggers, you’ve probably noticed our usual trend at this time of year is to take a popular Easter chocolate and just stick it into something.
Creme Eggs, Mini Eggs, Malteser Bunnies, you name it, we’ll shove it into something and bake it.
While I’d like to say that today’s recipe breaks from that trend…it doesn’t really. So we’re going to make it, share it, and enjoy it, because who am I to question a formula that works?
Malteser Cheesecake Cupcakes. Rich and deliciously moist malted chocolate cake. Creamy, sweet, tangy vanilla cheesecake frosting. Crunchy biscuit crumbs. Chocolatey Malteser treats.
The chocolate cake gets its damp deliciousness from oat milk, alleviating any potential dryness caused by cocoa powder and adding a gentle flavour, though feel free to use whichever kind of milk you have! The malty flavour (to match the Malteser treat on top, of course) being provided by good old-fashioned Horlick’s, either in chocolate or vanilla. It also helps not to whip up or beat the cupcake mixture too much, as you might do with vanilla cupcakes, as a slight density is always welcome in chocolate cake.
The cheesecake frosting is something I have never really played around with before, but will be using a lot in future. It’s not just your typical cream cheese frosting. It has whipped cream folded through it, to offer a lovely lightness and to mimic a classic No Bake Cheesecake. You may need to use an electric whisk for the fluffiest results. Though I’d also suggest using a manual whisk and some elbow grease, especially as all the gyms are closed right now!
These Malteser Cupcakes were partly born from my filthy chocolate-coated imagination, and partly because I was planning to makeover my old Malteser Cheesecake recipe I didn’t have all the ingredients I needed. I can’t even really blame Coronavirus measures, I was just too lazy to nip to the shop for the second time in a week.
BUT I still wanted to provide you lovely people with something delicious and festive to make this strange Easter Weekend. That is, if you haven’t already been making Easter Tiffin and Mini Egg Cookie Bars!
So here we are, celebrating the most beautiful features of a cheesecake AND cupcakes in one. That blend of creamy and crunchy AND that mouthful of fluffy sweetness. All while singing the praises of Maltesers (or Malteser Buttons, or Malteser Bunnies) and their perfect blend of chocolate, vanilla and malty goodness.
I hope you all share in our love for these cupcakes and their sweet tangy creamy delight. I’ve been comforting myself with them this week in the midst of being furloughed from work and the responsibility of maintaining an island in Animal Crossing. It’s a tough life…
Truly though, if you bake these Malteser Cheesecake Cupcakes this Easter weekend, I hope they bring you some joy. I hope they can act as comfort or just something to take your mind off the current situation for an hour or so. We all need some happy distractions right now.
Best wishes and good health to you all, and thank you for stopping by!
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Simply follow the recipe below to make these Malteser Cheesecake Cupcakes!
Malteser Cheesecake Cupcakes
Notes
BE A MAVERICK: why not try cutting out a hole in these cupcakes and filling them with that crunchy Malteser chocolate spread?
These Malteser Cheesecake Cupcakes will keep well in an airtight container or on a covered cake stand for up to 3 days. Feel free to keep them refrigerated if you like, but allow them to come to room temperature before eating for best enjoyment!
Ingredients
For the chocolate malt cupcakes:
- 200g (13 tbsp) soft butter/margarine
- 180g (scant 1 cup) soft light brown sugar
- 80ml (⅓ cup) oat milk or whatever milk you have
- 3 large eggs
- 1 tsp vanilla extract
- 170g (1 ⅓ cups) self-raising flour
- 30g (¼ cup) cocoa powder
- 30g (¼ cup) plain or chocolate Horlicks powder
- Pinch of salt (unless butter is salted)
For the vanilla cheesecake frosting:
- 150g (10 tbsp) soft butter
- 100g (3 oz) cream cheese
- 350g (1 ⅔ cups) icing sugar
- 2 tsp vanilla extract
- Juice of ½ a lemon or 1 tsp white wine vinegar
- 125ml (½ cup) double cream
- Digestive biscuits (to decorate)
- Maltesers, Malteser Buttons or Malteser Bunnies (to decorate)
Instructions
For the chocolate malt cupcakes:
- Preheat your oven – 180°C / 160°C fan / 350°F / gas mark 4 – and line a 12-hole cupcake or muffin tin with some paper or foil cases.
- Place all cupcakes ingredients into a large bowl and mix well until smooth and combined into a thick chocolate mixture.
- Spoon the mixture evenly between the 12 cases and bake in the preheated oven for 20-25 minutes or until risen and springy to touch.
- Allow the cakes to cool in their tins for about 10 minutes before removing them and allowing them to cool completely on a wire rack.
For the vanilla cheesecake frosting:
- In a large bowl, beat together your butter, cream cheese, sugar, vanilla and lemon juice until smooth and creamy.
- In a separate bowl or jug, use a manual or electric whisk to whip the cream until stiff and airy.
- Whisk the whipped cream into your frosting mixture until incorporated. At this stage it should be thick enough to pipe or spread onto your cupcakes but if not, refrigerate for 15-30 minutes until it is!
- Once you have a deliciously thick and creamy cheesecake frosting, spread or pipe it onto your cooled chocolate malt cupcakes.
- Crush up your Digestive biscuits and sprinkle the dusty biscuit rubble over your frosted cupcakes.
- Top the cupcakes with your chosen Malteser decoration.
- Enjoy!
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