Malteser Cupcakes

    40 minutes

    Delish cakes with a whole Malteser inside and choccy icing with more crushed Maltesers. I buy a big box, use what I need and eat the rest, of course.


    Victoria, Australia
    3 people made this

    Makes: 24 cupcakes

    • 200g butter, softened
    • 1 1/2 cups caster sugar
    • 2 teaspoons vanilla
    • 4 eggs
    • 1 3/4 cups self raising flour
    • 1/2 cup sour cream
    • Maltesers(TM), as needed
    • Icing
    • 250g butter
    • 3 cups icing sugar
    • 2 tablespoons cocoa
    • 2 tablespoons milk

    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C (350 F). Fill two 12 hole muffin tins with patty pans.
    2. Cream butter, sugar and vanilla. Beat in eggs one at a time.
    3. Fold in flour and sour cream in two batches until well combined. Evenly fill the patty pans.
    4. Cook for approximately 15 minutes until a skewer comes out clean. They should be just nicely brown.
    5. Cool in tins for 5 minutes then put on cooling rack to cool completely.
    6. Poke one Malteser into each cake. Ice with butter icing and sprinkle with crushed Maltesers.
    7. Icing

    8. Beat butter in electric mixer till pale and fluffy.
    9. Mix the cocoa and icing sugar together. Add 1/2 the icing sugar mix to butter and beat on low until combined.
    10. Add milk and rest of icing sugar and beat until combined. Pipe or spread icing on to cupcakes.

    See it on my blog

    shazzies cookbook

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