Jumbo Bitter-Sweet Cupcakes with Chocolate Malt Buttercream

I made jumbo-sized cupcakes a while ago. They are dense and chocolaty and absolutely delicious.

Ingredients – Cupcakes

Makes six jumbo cupcakes or twelve regular cupcakes

• 155g
• 120g plain flour
• 2 tablespoons unsweetened cocoa powder
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 90g dark chocolate, chopped
• 170g unsalted butter, cut into pieces
• 215g sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract

Ingredients – Chocolate Malt Buttercream

Makes about 500ml

• 3 large egg whites, at room temperature
• 185g sugar
• Pinch salt
• 250g unsalted butter, cut into 16 pieces, at room temperature
• Maltesers

Method - Buttercream

1. Combine the egg whites and sugar in a large heatproof bowl.
2. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture for about 2 minutes, whisking constantly, until the sugar has completely dissolved and the mixture is warm to the touch.
3. Remove the bowl from the saucepan and beat the mixture with an electric whisk on high speed until it is fluffy, cooled to room temperature and holds stiff peaks.
4. Turn the whisk to a medium-low speed and add the salt and butter, a few pieces at a time, beating well after each addition.
5. Crush half the Maltesters and stir into the buttercream.
6. The buttercream can be refrigerated in an airtight container for up to 5 days. Bring it to room temperature and re-whisk until smooth before using.

Method - Cupcakes

1. Preheat your oven to 180*C, 160*C fan oven, and line a muffin tin with 6 or 12 paper cases, depending on the size of the cupcakes.
2. In a bowl, whisk together the flour, cocoa powder, baking powder and salt.
3. Place the chocolate and butter in a large heatproof bowl set over a saucepan of simmering water, ensuring the bowl does not touch the water. Stir frequently until the ingredients are melted and smooth, about 5 minutes. Remove the bowl from the saucepan and allow the mixture to cool to room temperature.
4. Using a wooden spoon, stir the sugar into the chocolate mixture until combined. Stir in the eggs one at a time, beating after each addition until combined, and then add the vanilla. Gently fold in the flour mixture until there are no traces of flour, making sure not to overmix.
5. Divide the batter evenly among the paper cases, filling each about ¾ full. Bake for about 25-28 minutes. Leave the cupcakes to cool in the pan on a wire rack for about 5 minutes. Transfer the cupcakes to the wire rack and leave to cool completely, about an hour.
6. Frost the cupcakes with the buttercream and decorate with the remaining Maltesers (if you haven’t eaten them already!)
7. The frosted cupcakes can be refrigerated in an airtight container for up to 3 days.