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.

Malt chocolate salted caramel slice

As Mary Berry would say this bake has ‘lovely layerrrrrrs!’ Let’s break it down…

Layer 1: A malt biscuit base
Layer 2: Crushed Malteser ganache
Layer 3: Salted caramel
Layer 4: Milk chocolate Malteser topping

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Now if that’s not indulgent I don’t know what is!

If you follow my blog then you will know Maltesers are a firm favourite of mine, but for this recipe feel free to substitute them with your favourite chocolate. Next time I’m thinking of adding chopped Crunchie to add a honeycomb twist!

This recipe may take a little longer due to all the ‘chilling’ but trust me it is so worth it and doesn’t require using an oven at all. I would recommend slicing into 20 bite-sized pieces as they are very rich and decadent…besides they last longer that way too 😉

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Ingredients (makes 20 bites)

Biscuit base

200g malted milk biscuits
100g unsalted butter

Chocolate Ganache layer

200g 70% dark chocolate
150ml double cream
100g Maltesers

Salted Caramel layer

250g condensed milk
150ml double cream
120g golden syrup
1 teaspoon salt

Milk chocolate topping

200g milk chocolate
100g Maltesers


Begin with the biscuit base…

First line a 23 cm square baking tin with baking paper.

Crush the biscuits to a fine crumb using either a rolling-pin or a food processor. Now melt the butter in short 10 second blasts in the microwave until it becomes a liquid. Pour the butter into the biscuit crumbs and mix until it comes together. Transfer the mix to your baking tin and use your fingers to press the mixture out into an even layer, making sure it fills the corners. Place in the fridge to set for at least 30 minutes or over night.

Once set, you can make the chocolate ganache…

Melt the chocolate in the microwave in short 20 second blasts, stirring in-between. Now pour in the cream and stir everything together until the ganache starts to thicken. Whilst the ganache cools, chop your Maltesers in halves. Add these to the mixture and stir to combine. Pour your filling on top of the biscuit base and spread it out to form an even layer. Place the baking tin back in the fridge for at least another 20-30 minutes.

Stay with me, it’s time to get started on your salted caramel…

In a small saucepan combine all of the ingredients and stir together. On a medium-high heat bring the mixture to a boil stirring constantly. Once boiling, lower the heat and simmer for 15-20 minutes, stirring occasionally, until the caramel has thickened and turned a dark brown colour. Take the caramel off the heat and leave to cool for 10 minutes. Now pour the caramel over the ganache layer and spread into an even layer. Place the baking tin back in the fridge for at least another 20 minutes.

The final layer! The milk chocolate topping…

First chop your Maltesers in halves. Now melt the milk chocolate in short 10 second blasts in the microwave and pour it over the salted caramel layer. Finally scatter the Maltesers across the top and press them down into the mixture. Place the baking tin back in the fridge for 10 minutes to set the top layer.

Remove from the fridge for 20-30 minutes before slicing into 20 bites. Store in the fridge for up to 3-5 days.

Malteser Brownies

Maltesers + brownies = heaven!

This is one of my all time favourite recipes and definitely my readers favourite too!

Texture is everything when it comes to brownies. There are two camps, Cakey vs Fudgy – and i’m definitely in the latter one! If you’re also in this camp, then you HAVE to try this recipe…

Gooey in the middle, dense and fudgy on the outside, crinkly on top and packed full with crunchy Maltesers. Seriously, what is there not to love!?


Here are a few tips to make sure your brownies are perfect…

1. Whisk the eggs and sugar really well – this will give you that crackly top.

2. Once you’ve added the flour be careful not to over mix – this will add air to the mixture and result in a cake-like texture.

3. Be very careful not to overcook your brownies – the top should only just be set with a little wobble underneath. When in doubt, lean towards underdone than overdone. Brownies will continue to cook and firm up as they cool.

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Ingredients (makes 9 large/ 12 small brownies)

150g unsalted butter, at room temperature
170g 70% dark chocolate
225g caster sugar
2 large eggs, at room temperature
150g self-raising flour
150g Maltesers

Let’s get baking…

Preheat the oven to 180°C. Lightly grease and base line a 23x23cm square tin with baking paper.

Gently melt the butter and chocolate in a glass bowl set over a pan of simmering water, or in the microwave in 20 second blasts. Once melted, remove from the heat and leave to cool.

In a separate bowl whisk together the sugar and eggs until frothy. Pour in the melted butter chocolate mixture and the flour and fold together until you have a thick chocolate mixture. Now fold in the Maltesers and spoon the mixture into the prepared tin, smoothing it out with a knife.

Bake in the centre of the oven for 17-20 minutes. The top should no longer be shiny and the edges should be starting to crack. Test the brownies with a toothpick, it should come out almost clean.

Cool completely, before cutting and serving. I love these brownies warmed up in the microwave with a dollop of vanilla ice-cream…. absolute heaven!