Lorraine Pascale's Maltesers cupcakes

(128 ratings)
Lorraine Pascale's Maltesers cupcakes
Lorraine Pascale's Maltesers cupcakes
  • Serves: 12

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

An irresistible combination of cake, buttercream and crunchy bits of Maltesers. You'll definitely need to hide these from the kids!


For the cupcakes:

  • 200g softened butter
  • 150g caster sugar
  • 50g brown sugar
  • A couple of drops of vanilla extract
  • 4 medium size eggs
  • 200g plain flour
  • 10g baking powder
  • Pinch of salt
  • 80g Maltesers

For the buttercream:

  • 250g butter
  • 500g icing sugar sifted
  • A couple of drops of vanilla extract
  • 55g roughly crushed Maltesers

Top tip: You can decorate these with whole Maltesers if you prefer.


  1. For the cupcakes: Preheat the oven to 180C and line a cupcake/muffin tin with cupcake cases.
  2. Cream together the butter and both sugars until it is light and fluffy. I like to use an electric hand whisk to do this with.
  3. Add all the vanilla and then the eggs on eat a time, whisking well after each addition. If the mixture begins to look like it has curdled add a couple of tbsp of the flour and beat well until the mixture looks smooth.
  4. Using a metal spoon fold in the flour, baking powder and salt (add them altogether) and then stir in the Maltesers.
  5. Divide the mixture equally between the 12 cupcake cases and bake in the oven for about 25 mins or until a skewer (or toothpick) inserted in to the middle of a cupcake comes out clean. Once cooked remove from the oven and leave to cool in the tin.
  6. For the buttercream: Using an electric handwhisk, whisk together the butter, icing sugar and vanilla until it becomes pale and fluffy.
  7. You can either dollop the buttercream on top of each cupcake and spread it around with a knife. Or for a more professional look fit a piping bag with a 1cm star nozzle and pipe the buttercream on top of the cupcakes. Sprinkle on some crushed Maltesers to finish.

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(128 ratings)

Your comments


Can I use self raising flour instead of plain and baking powder


How long should I cook the cake for if I am cooking as 1 whole cake? Thanks!

Marie Ryan

i made these and they were the first thing to go at a birthday party. very accesible to everyone. as advised cut down on the icing and can vary the receipe too using crushed smarties. ;)

Manda Burnett

I would half this cake recipe as i got 20 cupcakes from this and i used a muffin tray with muffin cases and did not scrimp on scoops. Taste very scrummy - would make these again

Manda Burnett

Hi where it says 80g Maltesers do you use whole maltesers or crush them ? Thanks


** Sorry I meant are you able to ice these


Are these able to ice these with the buttercream and then popped into the fridge or freezer?


Delicious! Added more malteasters for extra chocolateyness :-)

Nicola Lowe

just made these and so easy to make for a great dessert and was yummy thanks


Amazing!! Fab recipe, great idea to crush the maltesers ..... taste naughty tho!! :) Kids loved them and would recommend this to anyone. We cooked 12 and put them on a pretty cupcake holder tree for our 12yr olds birthday party cake - she loved it and her friends did too :)


Yes! i have made it as a big cake twice! it comes out fine, but it is a very thick, rich cake, so use two tins, and buttercream the middle! also the buttercream seems to be A LOT just for one cake, so cut it down a bit xx


wow! made these with my daughter and they were wonderful ,best cupcake recipe ever! may do some for my daughter's cake sale at school next week.thank you!

Roshina goodtoknow

Mmmm that sounds like a good idea. Let us know how it turns out. If you're looking for another Maltesers recipe, this cheesecake one is fab...


Anyone made this cake as a whole one rather than as cupcakes? Was thinking of making it in a loaf tin and see what happens!! Comments welcome.....

Katie, goodtoknow

Hi Marianne, either will work but light brown would be slightly better because it's less heavy.


I have a question: do I use dark brown sugar or light brown sugar? what is best?


I am making these now do you keep the maltesers whole for the cake part?


Just made these and had to comment on how scrummy these really are. I actually substituted the milk maltesers for white maltesers as my husband is obsessed with white choc and as i didn't quite have enough for the topping i added white buttons and choc chips. Very sickly for some i imagine but not husband and it was his treat! Recipe states far too much quantity of buttercream for just 12 buns but i just stored it for a few days and plan to make more!


Just finished making these- I halved the recipe and it still made 10 cupcakes! I must have smaller bun cases, but I'm not complaining (I quartered the amount of buttercream- Liza Watson is right- the quantities listed make enough buttercream for 2 whole batches)! They're delicious... I especially like the whole malteasers in the batter, the texture is fantastic after cooking, and they make the cupcakes so much more interesting. I added some malteasers hot chocolate powder that I got from the supermarket in place of some of the flour, just to give it an extra malty taste. The brown sugar in these cupcakes (I used dark brown sugar) give them a lovely treacle-y after taste. Can't wait to make them again!


I made these the other night, all comments were good that came back. My partner took them into work. I am making some more now for my sons summer fair tomorrow. Brilliant recipe.

liza watson

I made these for the school fair and they went down a treat! the buttercream is enough for 2 batches of cupcakes


this recipie is great for my little cousin and little sister, they love em'.

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