For the Sponge:
75ml sunflower oil (I like to use olive oil)
40ml whole milk
40ml buttermilk
½ beaten egg
1 tsp vanilla essence
120g plain flour
15g cocoa powder
1tsp baking powder
1/8 tsp salt
165g caster sugar
75ml boiling water
For the Frosting
200g dark chocolate (minimum 70% cocoa solids)
240ml double cream
115g malted-milk powder (Horlicks, Milo ect)
50g full fat cream
cheese (such as Philadelphia)
35g caster sugar
24 Malteesers
Edible Gold spray
1.
Preheat the oven to 190 degrees Celsius (375
degrees Fahrenheit), and fill the muffin tray with the paper cases.
2.
Using a hand held whisk beat together the oil, milk, buttermilk, egg and vanilla extract until well blended. Sift
together the flour; cocoa powder, baking powder and salt then stir in the sugar slowly until everything is incorporated.
3.
Beat in a third of the boiling water, followed
by another third of the dry ingredients then repeat with the remaining
ingredients mixing together until they are all combined.
4.
Divide the mixture between the muffin cases and cook
for 18 minuets or until springy to touch on top. Allow cooling before
frosting.
5.
To make the filling and the frosting, place the
chocolate in a bowl set over a saucepan of boiling water and allow to
completely melt before removing from the heat, leave to cool.
6.
Using an electric whisk, whip the cream with the
malted milk powder until it forms soft peaks. In a separate bowl, beat the
cream cheese with the caster sugar until combined then add the cooled
chocolate.
7.
Fold in the whipped cream into the cream cheese
mixture adding half the whipped cream at a time.
8.
Cut a small hole into each cupcake to remove
the middle. Fill the hole with a heaped teaspoon of the chocolate mixture then
use the remaining frosting to ice the cupcakes. For an added design touch, make
half cream cheese frosting coloured with violet, and half chocolate and pipe
into a swirl.
9.
Spray the Malteesers with edible gold and add to
the top of the cupcakes, like three golden eggs!
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