Malteser Cupcakes

These Maltesers Cupcakes are such a fun idea and a perfect treat this weekend. Despite the original recipe having vanilla buttercream, I went with chocolate because in my eyes, the more chocolate, the better!

200g Unsalted Butter, Softened
150g Caster Sugar
50g Brown Sugar
2 Teaspoons of Vanilla Essence
4 Medium Eggs
200g Plain Flour
10g Baking Powder
Pinch of salt
80g Maltesers, Crushed

Chocolate Buttercream:
110g Unsalted Butter, Softened
170g Icing Sugar, Sifted
55g Cocoa Powder, Sifted
1-2 tbsp Milk


1. Preheat the oven to 180°c/gas mark 4, ensuring the shelving is centre. Line a cupcake/muffin tin with 12 cupcake cases.

2. Cream together the butter and both sugars until light and fluffy.

3. Add the vanilla essence.

4. Begin alternating between adding the flour and the eggs. Mix until smooth.


5. Add the baking powder and salt. Stir in the crushed Maltesers.

6. Equally divide the mixture between the cupcake cases and bake in the centre of the oven for 25 minutes or until golden brown and a skewer comes out clean.

7. For the buttercream, cream together the softened butter and icing sugar.

8. Add in the cocoa powder and gradually add the milk.

9. Either spoon or pipe the buttercream onto each cupcake and decorate each with Maltesers.



I’d recommend you eating these pretty sharpish – just because the maltesers tend to go a little off over time. But they’re so delicious, I’m sure you won’t have any problems finding someone to eat them!



– Charlotte x

| Original Recipe Lorraine Pascale Malteser Cupcakes |

| Previous Recipe Honey Cake |

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Millionare Malteser® Shortbread Red Nose Day Special


Malteser Shortbread

So, maybe the previous Red Nose Day recipe wasn’t for you but never fear, here’s another that may tickle your fancy! If you didn’t know, this year Maltesers® are teaming up with Red Nose Day with the aim of raising £1 million and hey! you there, you can help! For every pack of Maltesers® sold, 5p from each sale goes straight to Comic Relief and of course, you can help by simply buying a pack of Maltesers, but how making something fancy and try this awesome Millionaire’s Shortbread recipe with a Maltesers® twist.

For the BASE:-
180g Plain Flour
125g Salted Butter
50g Caster Sugar

150g Unsalted Butter
150g Dark Soft Brown Sugar
397g Can of Condensed Milk

For the TOPPING:-
200g Milk Chocolate
135g Maltesers®

1. Preheat your oven to 180ºC/140ºF or Gas Mark 3

2. Line a 20cm shallow square cake tin with non-stick baking paper
(I can’t say how important this is! With the sticky caramel and the chocolate, without the paper will make it incredibly difficult to get your millionaire’s shortbread out of the tin!)

3. Put the flour, butter and sugar (base ingredients) in a food processor and blend. (If you haven’t got a food processor, fingers are just as good!)

4. When the mix comes together, press the shortbread into your tin.

5. Bake in the oven centre of the oven for 30 minutes.

6. Remove and allow to cool.
(Resist the temptation to taste a bite!)

7. Put the butter and sugar into a non-stick pan and heat, stir until melted.

8. Add in the condensed milk and stir continuously until the filling has thickened slightly.
(I found that there was additional liquid from the butter forming around the edge of the caramel so this can be dabbed away with kitchen paper or spooned out and avoid putting on the base if this happens!)

9. Pour the caramel mixture over the shortbread base and place immediately in the fridge.
(The dish I was using was slightly smaller, so I didn’t need to use all of the caramel that was made, so use your judgement as to how much you should pour in). 

10. Whilst this is in the fridge, melt the chocolate to put on top. This can be melted in the microwave or in a bowl over Malteser 3a pan of hot water. Leave the melted chocolate to cool slightly and then pour this over the layer of caramel.

11. Decorate with Maltesers®

12. Leave your millionaire’s shortbread to set and then cut into squares. This mixture should cut into about 16 pieces.
(If your like me, and thought it would be a great idea to cut a massive chunk, it is quite a sweet bake so you don’t want to waste what you can’t eat!)

13. EAT!

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Red Nose Day Malteser® Cake


Maltesers® are aiming to raise £1 million for Red Nose Day this year, and you can help! How about by giving this cake a go? You can bake a difference (haha, get it?!) as 5p from every pack of Maltesers® bought goes straight to Red Nose Day and if you want to help raise even more money, how about holding a bake sale? This Malteser® Chocolate Delight cake is sure to go down a treat! What are you waiting for?!

180g Softened Unsalted Butter
180g Golden Caster Sugar
3 Eggs
180g Self-Raising Flour
25g Malted Milk Powder
25g Cocoa Powder
4 tbsp Milk

250g Icing Sugar
40g Malted Milk Powder
25g Cocoa Powder
125g Unsalted Softened Butter
2tbsp Boiling Water
135g Maltesers®

1. Preheat your oven to gas mark 4.

2. Grease and line two 18cm round sandwich tins.
(Tip! This is important as otherwise your cakes will stick to the tin and you won’t be able to get them out!)

3. Cream together the butter and sugar until a paste is formed which is light and fluffy.

4. Add in the eggs, flour (sifted), malted milk powder, cocoa powder, and milk. Beat until the mixture becomes smooth, thick and creamy.

5. Divide the mixture equally between the two sandwich tins.

6. Put the cakes in the pre-heated oven and bake for 25 minutes.
(Tip!  Try to avoid opening the oven whilst the case are cooking as the air may cause the mixture to sink! To check if your cakes are ready, using a fork or skewer, insert this into the cake. If the fork comes out clean and is not sticky, your cakes are ready! If not, pop your cakes back in the oven for a few more minutes.)

7. To make the buttercream icing, in a bowl put the icing sugar, malted milk powder and cocoa powder. Either pulse this a few times, or mix well.

8. Add the butter to the mix and pulse again. If you do not have an electric whisk/food processor, this can be done by hand – just needs a bit of welly!

9. Pour in the boiling water and mix until the mixture becomes thick and gooey. Add more water if needed.

10. Take half of the buttercream mixture in a separate bowl and stir in some of the Maltesers® . Spread this mixture over one of the sponges and then place the second sponge on top to make a sandwich.
(Tip! Avoid over-filling the centre of the sponge as when you place the second sponge on top, you don’t want the buttercream to ooze out and lose all this deliciousness!)

11. Cover the top of the cake with the remaining icing and decorate with Maltesers®

Please share this recipe amongst your friends & family as together we can all make a difference and help a great charity…. (that came out really cheesy – sorry!)
Maltesers ® Facebook
Red Nose Day Website


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