85g self-raising flour
4 tbsp cocoa powder
110g caster sugar
110g margarine, softened
2 large free-range eggs
1 tsp baking powder
2 tsp milk
1 x 400g jar of Nutella or other chocolate hazelnut spread
bag of Maltesers or other chocolate malted milk balls (size depends on your generosity)
Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tin with cupcake cases.
Sift the flour, cocoa powder and sugar into a large bowl, food processor or mixer. Plonk in all the cake ingredients and mix away until pale and fluffy. Plop heaped teaspoons of the mixture into the prepared cases, and bake in the oven for around 20 minutes until firm and springy to the touch. Remove from the oven and allow to cool.
Once cool, spread Nutella on top of each cupcake, then place Maltesers on top. You can be as generous as you want. If you want to create a veritable tower, use a splodge of Nutella to glue the Maltesers together.
I'm really enjoying getting into baking, there's something really heartwarming about it.
I can't believe how easy these were and how well they turned out. I mixed it by hand, instead of using electric mixers and they came out really light, moist and fluffy. I do wish I'd bought a bigger bag of Maltesers though!