Caster Sugar – Golden caster sugar is my favourite for it’s slight caramel flavour, but regular caster sugar will work too. Allow at least 4-6 hours for refrigeration to achieve a firm enough set. Overnight is better if you have the time. This Malteser Loaf Cake is perfect for you if you don't have time to faff around making layer cakes or only have access to a loaf tin. Pour the filling into the tin over the biscuit base and smooth out with a spatula. Refrigerate for 4 hours minimum to set. (6 hours is better, overnight is best.) For the full recipe with measurements, head to the recipe card at the end of this post. How long do the cupcakes last for and can they be frozen?

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Only use full fat Philadelphia original cream cheese. Other brands / low fat versions may not set and it could end in heartbreak! Delicious and easy chocolate and malt loaf cake topped with a Malteser spread flavoured buttercream covered with oodles of Maltesers! Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.Icing Sugar – Also known as confectioners sugar, this dissolves easily into the cream so don’t substitute this.

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Add the caster sugar, malt powder and vanilla and beat until everything has dissolved. (It should be shiny and not be grainy at all.) Mix the two types of chocolate together and spread on top of the caramel (once it's set of course!) I used a mix of sugars for the sponge. You can use all caster sugar or all light brown soft sugar if you prefer. 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 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 Maltesers and Malteser buttons), 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?

For the full recipe with measurements, head to the recipe card at the end of this post. How to make Maltesers Cupcakes For the full recipe with measurements, head to the recipe card at the end of this post. How to make Malteser Teaser Cupcakes

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Once the sugar has dissolved, turn up the heat to the highest point and let the mixture go to boiling point. Let the mixture boil for 5-7 minutes whilst stirring constantly (as mentioned above, it's so the mixture doesn’t catch.) Also, If you don’t want to use the Malteser spread, you can use 300g of Dark or Milk chocolate on the top. If you're a Maltesers fan I know you are going to love these Maltesers Cupcakes! They've got a chocolate malt sponge, they're filled with Maltesers Spread, and topped with a malt buttercream that tastes exactly like the inside of a Malteser!! On top are plenty of Maltesers of course and some Maltesers buttons for good measure. They are absolute Maltesers heaven! Ingredient Tips & Equipment InformationThe crowning glory here is the Malteser buttercream. I achieved this by adding around half a jar of Maltesers spread to vanilla buttercream icing. The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated. Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it's own in a tub, or you can decorate the cake and freeze it fully assembled. To do this and avoid damage to the decoration, freeze it either in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don't it could damage the appearance of the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers. Can you make this cake with plain or all purpose flour? If the caramel is over done you will know as it will be chewy. If its solid, you’ve just gone wrong!!!! If it is chewy, leave it out at room temperature to prevent the butter making the caramel set any firmer. Also, when the chocolate is poured on, it can soften the caramel too. Cream – Double cream (heavy cream in the US) is best as you need to be able to whip it to stiff peaks.

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I would usually use a Wilton 2D nozzle to frost loaf cakes. Like with this Biscoff Loaf Cake. The 2D tip makes a lovely pattern but unfortunately, when I tried to use it with the Malteser buttercream I couldn't get it to pipe very well. This is because the Malteser spread has bits of crushed Maltesers in it which couldn't pass through the nozzle. Do not use tinned caramel, it just will not work as it won’t set and will be super messy – make it from scratch as trying to make a shortcut will actually just make it take longer to do! I did find that I had to use a large open star nozzle to pipe the buttercream on top of the baked cake and the end result didn't look anywhere near as polished as it did in my head. 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 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. Can the cupcakes be made gluten or dairy free? 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 3 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. Can this cake be made gluten or dairy free?Butter – Always use good quality unsalted butter in baking. It gives you full control of the overall flavour.