RatingDifficultyBeginner

Prep Time25 minsCook Time15 minsTotal Time40 mins

For the Cupcakes:

2 ½ cups Chocolate ice cream, softened

80 g Unsalted butter, melted

¼ cup Icing sugar

1 Egg, lightly beaten

2 tsp Red food colouring

1 cup Self-raising flour, sifted

12 Raspberries

Strawberry topping, shaved dark chocolate and paper straws to decorate

For the Malt Frosting:

250 g Cream cheese, chopped

250 g Unsalted butter, softened

2 ½ cups Pure icing sugar

2 tsp Malt powder

Preheat the oven to 180°C. Line a Wiltshire 12 Cup Muffin Pan with cupcake papers.

Whisk the ice cream, butter, sugar, egg and food colouring in a bowl until well combined. Add flour and fold through to combine.

Spoon batter into prepared muffin holes and bake for 16-18 minutes or until a skewer inserted in the centre comes out clean.

Stand to cool in cake pan.

To make the frosting, place all ingredients in the bowl of a stand mixer fitted with the paddle attachment and beat on high for 6-8 minutes. Chill for 20 minutes to firm up.

Transfer mixture to a piping bag fitted with a star nozzle. Pipe onto cupcakes and finish with raspberries, topping and chocolate shavings.

Insert a small paper straw and chill until ready to serve.

Ingredients