When I discovered Malteser Teaser spread, I knew it would make an amazing buttercream. It's a chocolate spread filled with crunchy malt pieces and it inspired me to make these Malteser Teaser Cupcakes! They have an indulgent chocolate sponge, topped with creamy and silky Malteser Teaser buttercream, and a Malteser Teaser chocolate on top. They are Malteser Teaser heaven!
How to make Malteser Teaser Cupcakes
Make the chocolate sponge by mixing the butter and caster sugar together, then add eggs and milk, then self raising flour and cocoa powder.
Divide the batter between 12 red cupcakes cases. Bake for 20-25 minutes.
Make the buttercream by mixing the Malteser Teaser spread with icing sugar, butter and milk. Pipe it onto the cupcakes then top them with a Malteser Teaser chocolate each.
How long do the cupcakes last for and can they be frozen?
The cupcakes will last for 2-3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid (without the Malteser Teasers), then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream.
Can you make the cupcakes with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ¼ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
More tips for making the Malteser Teaser Cupcakes:
- You could add a malt powder like Ovaltine or Horlicks if you want a malt flavour by substituting half of the cocoa powder for it.
- Do not use a closed star nozzle to pipe the buttercream as the little crunchy bits in the spread will get stuck in it. Use a piping nozzle with a wide opening like an open star nozzle or a round nozzle.
- You don't need to search through boxes of Celebrations to find the Malteser Teaser chocolates to go on top of these cupcakes. You can now buy entire boxes containing just the Malteser Teasers!
Recommended equipment & ingredients*
- Mixing bowls
- Cooling rack
- Kitchen scales
- Cupcake tin
- Electric hand mixer
- Piping bags
- Wilton 1M Piping nozzle
- Red cupcake cases
- Maltesers Spread
- Maltesers Teasers
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More Maltesers recipes...
Malteser Teaser Cupcakes
For the sponge
- 175 g Butter or baking spread
- 175 g Caster sugar
- 3 Eggs large
- 125 g Self raising flour
- 50 g Cocoa powder
- ¼ tsp Baking powder
- 1 tbsp Milk
For the buttercream/topping
- 200 g Butter or baking spread
- 400 g Icing sugar
- 200 g Malteser Teaser chocolate spread
- 1 tbsp Milk
- 12 Malteser Teaser chocolates
- Pre-heat your oven to 160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases
- To make the cupcakes, mix together the butter and caster sugar until smooth, ideally using an electric mixer
- Add the eggs and milk, and mix well
- Add the self raising flour, cocoa powder and baking powder and whisk in gently
- Divide the mixture between the cupcakes cases, and bake them for 20 minutes or until a skewer inserted in the centre comes out clean. Put them on a rack to cool completely
- To make the buttercream, mix together the butter and icing sugar with a spoon or electric hand whisk, when it starts to come together, add the milk and Malteser Teaser spread and mix until smooth. You can add more milk if the buttercream is too stiff
- Pipe the buttercream onto each cupcake using a piping bag fitted with an open star nozzle. Or spread on with a spoon
- Top each cupcake with a Malteser Teaser chocolate!
- Store in an airtight container in a cool place, eat leftovers within 3 days
If you like this, check out more of my Cupcake recipes!
NB. This post is NOT in any way sponsored by Maltesers - I just love their product!