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How to make maltesers double chocolate cup cake 🍰

If you love chocolate you won't be able to stop eating this. Enjoy!

27
STEPS
INGREDIENTS

Pre heat the oven to 180 C. Or 350 F.

With the stand mixer use flat blade in creaming butter and sugar. Start on low for 1 min and 5 min on high until creamy and fluffy.

With the stand mixer use flat blade in creaming butter and sugar. Start on low for 1 min and 5 min on high until creamy and fluffy.

Sift flor cocoa powder self-raising flour (or cake flour and 1tea spoon baking powder) together twice.

Sift flor cocoa powder self-raising flour (or cake flour and 1tea spoon baking powder) together twice.

Heat up water for Bain marie.

Heat up water for Bain marie.

Heat up and combine cream and chocolate together into a Grenache. Make sure the water doesn't touch the bottom of the chocolate pot. And the water is simmered not rolling boiled.

Heat up and combine cream and chocolate together into a Grenache. Make sure the water doesn't touch the bottom of the chocolate pot. And the water is simmered not rolling boiled.

Check to see the butter is creamy. The butter should look fluffy and white.

Check to see the butter is creamy. The butter should look fluffy and white.

Scrape down the side

Scrape down the side

Add half the flour

Add half the flour

Lightly beat eggs with vanilla extract And add half the eggs mixture. Then flor and eggs then finish with flour.

Lightly beat eggs with vanilla extract And add half the eggs mixture. Then flor and eggs then finish with flour.

Beat on high until combined for 2 min. Add a pinch of salt.

Beat on high until combined for 2 min. Add a pinch of salt.

Add the Grenache and continue beating on high for 3 min. And low for 1 min.

Add the Grenache and continue beating on high for 3 min. And low for 1 min.

Make sure you scrape down the side to combine it well.

Make sure you scrape down the side to combine it well.

Use ice cream scoop to put the batter in cup cake cups. This should make perfect 12 cups.

Use ice cream scoop to put the batter in cup cake cups. This should make perfect 12 cups.

The recipe should make 12

The recipe should make 12

Add to the oven for 20 mins. When done, cool them down on a rack.

Add to the oven for 20 mins. When done, cool them down on a rack.

Melt the 2 nd part chocolate in bain marie.

Melt the 2 nd part chocolate in bain marie.

Sift icing sugar on to butter and shortening.

Sift icing sugar on to butter and shortening.

Sift the cocoa powder

Sift the cocoa powder

Blend together with flat beater until combined and add the chocolate. Beat until combine. Add vanilla extract and a pinch of salt.

Blend together with flat beater until combined and add the chocolate. Beat until combine. Add vanilla extract and a pinch of salt.

Beat until creamy. Wait for the cake to cool down or you'll get runny face cupcake.

Beat until creamy. Wait for the cake to cool down or you'll get runny face cupcake.

Put in piping bag and pipe on.

Put in piping bag and pipe on.

Add maltesers. Serve and enjoy! 🎂

If you have to store this. You can leave it out of the fridge for a day or 2. The cake will get moister and richer in flavor overnight (i love that). Not recommend to put in the fridge.

  • For cake
  • 40.0ml Whipped cream
  • 100.0g Dark chocolate
  • 80.0g Butter (lightly chilled)
  • 150.0g Sifted sugar
  • 120.0g Self-rising flour
  • 2.0Tbsp Cocoa powder
  • 2.0g Egg large
  • 1.0Tbsp Vanilla extract
  • For frosting
  • 180.0g Dark chocolate
  • 100.0g Butter (lightly chilled)
  • 50.0g Shortening
  • 350.0g Sifted icing sugar
  • 40.0g Cocoa powder
  • 1.0Tbsp Vanilla extract
  • 1.0pch Salt