Malteser Cupcakes

Apologies for the lack of blogging recently.  I have definitely still been baking, just not had time to blog about them. I've also baked a lot from recipes I've already blogged about previously so I won't double up.  However, I have baked some new treats including this malteser cupcake which has been on my 'to bake' list for ages. This is a really simple recipe and my favourite kind as you just mix everything together and bake.  The cake was moist with a lovely crunch from the maltesers and the frosting was light and creamy. Definitely a bake again in the future cupcake!

adding maltesers to the batter 

 blitz maltesers for the frosting 

Makes approx 30 of the size shown

For the cupcakes
275g self raising flour
275g caster sugar
275g butter
4 large eggs
2 x 28g sachets maltesers hot chocolate powder
50-75mls milk
1 box of maltesers (120g)

• Preheat oven to 180C.
• Blitz all the ingredients in a food processor except the milk which you drizzle in through a funnel to form a smooth batter.
• Add a box of maltesers to the batter and mix by hand. 
• Spoon batter into cupcake cases and bake for 15-18 minutes.

Buttercream icing
135g maltesers
500g icing sugar
200g butter
40g cocoa powder
50-75mls milk

• Set aside 30 maltesers for decorations.
• Blitz the remaining maltesers until fine as shown. 
• Add softened butter, icing sugar and cocoa powder and blitz until fine.
• Drizzle in milk until you have a spreadable consistency. 

Rocky Road

This month's we should cocoa challenge is surplus stock or leftovers.  Two things immediately sprung to mind - rocky road or compost cookies/bars.  I then saw this post on ultimate rocky road and decided that it had to be rocky road hummingbird style with a little me flavour :)
I had a lot of leftovers from the festive baking as I bought way more than I needed as usual.  I also didn't quite bake everything I had planned to for the festive season. I still have dates that I bought for last month's we should cocoa challenge but decided against using it this time. Look out for a future date recipe though.
A picture speaks a thousand words so it's probably best to illustrate the ingredients that way. The 2 large slabs of dairy milk chocolate were initially for a chocolate fountain at my friend's new year's eve party but everyone was too full and drunk for it to even materialise.  I had marshmallows, nuts, dried cranberries and chocolate chips leftover from baking various things during the festive period. I seem to have a bit of everything leftover so this recipe was perfect! The rich tea biscuits I had in the cupboard and the maltesers were for a malteser cupcake which is still on my to bake list.  I have to admit I did buy the chocolate bars after reading the recipe.

Ok now here's a secret.... I'm not a huge fan of rocky road but I'm a total convert now.  I usually use Nigella's recipe when I make them but I have to say that these are seriously amazing!! You really, truly have to try them. I brought them to work and they disappeared by lunch time!! I have to echo Steven of Adventures of a foodie and proclaim these the ultimate rocky road. The plus side is it's a no bake recipe. It's so simple and quick to make, I'm actually making these again tomorrow as I still have a lot of leftovers to use up!

 melt chocolate 

 bowlful of goodies! 

 I thought it looked a bit plain so... 

 .. I added some rainbow sprinkles 

 large, chunky rocky road 

 the crunchie bar is my favourite bit 

This is the actual recipe from the Hummingbird Bakery cookbook

1.4kg milk chocolate, roughly chopped
8 regular sized chewy, filled chocolate bars of your choice, roughly chopped (eg snickers, mars, crunchie, etc)
100g marshmallows
180g chocolate-coated malt honeycomb balls (Maltesers)
100g dried apricots, roughly chopped
100g raisins
100g cornflakes
100g chocolate vermicelli

a 33 x 23 x 5 cm baking tray, lined with greaseproof paper

• Put the milk chocolate in a large saucepan over medium heat and heat until melted and smooth, stirring occasionally. 
• Put the chocolate bars, marshmallows, honeycomb balls, apricots, raisins and cornflakes in a large bowl and pour in the melted chocolate. 
• Mix with a wooden spoon until everything is well mixed and the dry ingredients are evenly dispersed. 
• Press this mixture into the prepared baking tray, using a  tablespoon to flatten and compress it.
• Sprinkle the chocolate vermicelli all over the top.
• Leave to cool completely then cover and refrigerate overnight.