Full question
What would be the best way to convert the large Chocolate Malteser Cake recipe from Feast to cupcakes? Could I just bake the batter at a higher temperature for less time or would I be better off adapting the Espresso Cupcakes recipe from Domestic Goddess? I’ve successfully made the large cake before and want the density of the cake rather than spongy cup cakes please.
Our answer
Nigella's Chocolate Malteser Cake (from FEAST) is a chocolate sponge layer cake that is enhanced with a malted flavour from the addition of malted milk powder (in the UK Nigella uses Horlicks). The cake has two 20cm/8-inch layers and usually this type of cake will convert into 20-24 cupcakes.
We suggest that you line 2 x 12 cup cupcake pans with paper liners and don't fill each paper liner more than half full with cake batter. The baking temperature is usually the same as for the large cake, so we suggest baking in an oven preheated to 170c/150c Fan/325F for 18-20 minutes, until the cupcakes are risen, firm to the touch and a cake tester inserted into the centre comes out clean. Cupcakes usually require more frosting so if you are making the buttercream you may need to make 1 1/2 times the amount in the recipe, if you want generous swirls. We would however mention that we have not tried the Chocolate Malteser Cake in this form, so we are unable to guarantee the results.
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