MaltEaster Bunny Brownie Cupcakes

Easter bake No.2 has bloomed!

This one is all about chocolate of course, Maltesers chocolate to be specific. Which you may know by now are a firm favourite of mine! For more Malteser recipes, check out the bottom of this post.

Right back to the bake…

Malteser brownie cupcake ‘soil’, sprouting white chocolate ‘grass’ and edible flowers, topped with an irresistible MaltEaster bunny.

This really is the perfect bake to put a spring in your step, even if it is currently -1 degrees outside! Come out and show your face sun, it is nearly April 🙂

Look at the rise on these babies…

For 12 cupcakes you will need…

80g self-raising flour
65g cocoa powder
1 tsp baking powder
100g light brown sugar
100g caster sugar
2 large eggs, at room temperature
80ml sunflower oil
1 tsp vanilla extract
120ml buttermilk
2 x Teasers chocolate bar, chopped into small chunks

For the decoration you will need…

125g unsalted butter (soft, at room temp.)
250g icing sugar
100g white chocolate
Green gel food colouring
3 packets of Mini-MaltEaster Bunnies (they come in packs of 5, so you will have to eat the remaining three – how terrible! 😉 )
12 edible flower decorations – I used these ones from Sainsbury’s, most supermarkets will have some in their baking section
Piping bag fitted with a Grass nozzle (see below)

Let’s get baking…

Preheat your oven to 180°C and line a 12 hole cupcake baking tray with your favourite liners.

Sift the flour, cocoa powder and baking powder into a bowl. Stir until combined.

In a separate bowl, mix together the eggs, two sugars, oil and vanilla extract until smooth.

Now pour half of the dry ingredients into the wet, followed by half of the buttermilk. Mix together until combined. Repeat this step until all the ingredients are fully incorporated.

Throw in the chopped Teasers bars and mix through. Fill each cupcake case with the mixture about 3/4 of the way, leaving a little gap at the top to allow them to rise.

Bake in the oven for 18-20 minutes, or until a toothpick inserted into the centre of one comes out clean. Leave to cool.

Now for the icing and decorating…

Beat the butter until pale in colour and fluffy. Sift in half the icing sugar and add 1/2 tbsp of milk, beat until no lumps remain.

Sift in the rest of the icing sugar, 1/2 tbsp milk and vanilla extract and beat together for approx. 3-5 mins until the buttercream is soft, smooth and fluffy.

Melt the white chocolate in the microwave in 10 second blasts. Pour into the buttercream and mix through.

Add a couple of drops of green food colouring and mix through until the desired colour is reached. Transfer the icing to your piping bag fitted with a grass shaped nozzle.

Pipe the buttercream in short upward movements…

Place a edible flower on each one, followed by a bunny sitting upright.

Epic Chocolate Easter Cake


Easter has been and gone but what to do with all the leftover chocolate? I have an idea…
make a huge chocolate cake and cover it in your Easter goodies!
A giant three layer chocolate cake, sandwiched together with velvety white chocolate buttercream and sprinkled with Mini Eggs and Malteser Bunnies. Just use this recipe as a base and top it with whatever you fancy… enjoy!


Ingredients (makes one 8inch, 3 layer cake)

For the cake:
263g self-raising flour, sieved into a bowl
75g cocoa powder
338g caster sugar
338g Stork tub
6 medium eggs, at room temp and whisked together in a jug
2 tbsp milk (optional)

For the white chocolate buttercream:

250g unsalted butter, at room temp
280g icing sugar
200g good quality white chocolate*
*If you have milk chocolate eggs lying around the house you could substitute the white for milk chocolate.

For the topping:
2 packs Mini Malteser Bunnies (8 mini bunnies)
1 pack Mini Eggs


Preheat the oven to 180°C and line 3 x 20cm/8inch round baking tins with greaseproof paper. Click here for instructions.

In a large bowl cream the Stork and sugar together until light and fluffy. Now pour in a third of the eggs along with a tbsp of the flour and mix. Repeat until all eggs have been mixed in.

Pour in the remaining flour and sieve in the cocoa powder, now fold the mixture together until fully combined. If the mixture is looking a bit thick, add the milk and mix together to loosen it.

Divide the mixture equally between the cake tins, smoothing out the tops with a knife and tapping them on the side to release any air bubbles. Now bake the cakes for 18-20 minutes or until a skewer inserted into the centre comes out clean. Leave to completely cool.

To make the white chocolate buttercream first cream the butter until fluffy and pale in colour. Sift in half the icing sugar and beat together until combined, now sift in the remaining icing sugar and beat together until light and creamy.

Finally melt the white chocolate in a bowl set over a pan of simmering water. Once completely melted add to the creamed butter and sugar and fold together.

Dollop a 1/3 of the mixture onto the top of one cake and spread over evenly using a palette knife or spreader. Place your second cake on top spread another 1/3 of the buttercream on top. Finally place the final cake on top and spread the remaining buttercream on top.

Finish the cake by placing the Malteser Bunnies around the edge and filling the middle with Mini Eggs. Cut into 8-10 slices and enjoy!