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Malted Chocolate Mini Cupcakes

I must admit everybody absolutely loved these with their deep malty flavour! I kept on baking them again and again over the Festive Season. Because these are about the same size as a Ferrero Rocher chocolate ball, they are the ideal (chocolate size) nibble.
Malted Chocolate Mini Cupcakes
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You Will Need:

Chocolate icing
  • 1 x 650 g Ina Paarman’s Chocolate Cake Mix
  • 3 extra large eggs, at room temperature
  • 1 cup (250 ml) canola oil
  • 1 cup (250 ml) hot full cream milk
  • 4 T (60 ml) Ovaltine or Horlicks or Milo
  • 100 dark brown mini paper cups (chocolate size)
  • 2 x 250 g Ina Paarman’s Chocolate Icing Kit
  • 4 T (60 ml) Ovaltine or Horlicks or Milo
  • 250 g butter, at room temperature
  • ½ cup (125 ml) water
Garnish
  • ½ large packet (250 g) of malted chocolate balls

Method:

Adjust the oven rack to the middle position. Preheat the oven to 180 °C. Line mini muffin pans with paper cups. Mix according to package instructions, using Ovaltine and milk, in place of hot water and coffee granules. Divide chocolate cake mixture between paper cups. A piping bag is ideal for filling the paper cups.

Fill each paper cup about 2⁄3 full. Bake for 10 - 15 minutes. Leave to cool completely. Add Ovaltine, Horlicks or Milo to dry icing, then mix according to package instructions.

Freezing

The iced cakes will freeze very well in a closed container (with chocolate balls). Defrost in the container.

Malted Chocolate Mini Cupcakes

I must admit everybody absolutely loved these with their deep malty flavour! I kept on baking them again and again over the Festive Season. Because these are about the same size as a Ferrero Rocher chocolate ball, they are the ideal (chocolate size) nibble.
Malted Chocolate Mini Cupcakes

You Will Need:

Chocolate icing
  • 1 x 650 g Ina Paarman’s Chocolate Cake Mix
  • 3 extra large eggs, at room temperature
  • 1 cup (250 ml) canola oil
  • 1 cup (250 ml) hot full cream milk
  • 4 T (60 ml) Ovaltine or Horlicks or Milo
  • 100 dark brown mini paper cups (chocolate size)
  • 2 x 250 g Ina Paarman’s Chocolate Icing Kit
  • 4 T (60 ml) Ovaltine or Horlicks or Milo
  • 250 g butter, at room temperature
  • ½ cup (125 ml) water
Garnish
  • ½ large packet (250 g) of malted chocolate balls

Method:

Adjust the oven rack to the middle position. Preheat the oven to 180 °C. Line mini muffin pans with paper cups. Mix according to package instructions, using Ovaltine and milk, in place of hot water and coffee granules. Divide chocolate cake mixture between paper cups. A piping bag is ideal for filling the paper cups.

Fill each paper cup about 2⁄3 full. Bake for 10 - 15 minutes. Leave to cool completely. Add Ovaltine, Horlicks or Milo to dry icing, then mix according to package instructions.

Freezing

The iced cakes will freeze very well in a closed container (with chocolate balls). Defrost in the container.

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