Use a large knife to slice the chilled cheesecake, wiping the knife between each slice for neat edges. Melt the chocolate chips in the microwave – blast for 30 seconds, stir and microwave again until the chocolate melts. Set aside to cool slightly. Meanwhile take the cream cheese out of the fridge to warm up a little. Gently whisk in the self raising flour, malt powder, cocoa powder, baking powder and bicarbonate of soda. Divide the mixture between the cake tins and bake for 35 minutes, or until a skewer inserted in the centre comes out clean. 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! When I discovered Maltesers 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 Maltesers buttercream, and a Maltesers Teaser chocolate on top. They are Maltesers Teaser heaven! Ingredient Tips & Equipment Information

16 marvellous Malteser recipes - delicious. magazine 16 marvellous Malteser recipes - delicious. magazine

Icing Sugar – Also known as confectioners sugar, this dissolves easily into the cream so don’t substitute this. Start by melting both chocolates, the golden syrup and butter together in a pan on a low heat. Then leave the mixture to cool for 10 minutes. Prepare the fillings and stir them together in a mixing bowl. You can use any combination of dark or milk chocolate that you like, or even make it all milk or all dark chocolate! Just make sure it reaches the total amount of 500g. Add the caster sugar, malt powder and vanilla and beat until everything has dissolved. (It should be shiny and not be grainy at all.) 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!Great bakes start with great ingredients. Here’s everything you need to know about the fundamentals needed for this recipe… For the biscuit base For the full recipe with measurements, head to the recipe card at the end of this post. How to make Maltesers Cupcakes This Maltesers Cake is absolute Maltesers heaven! It's got two layers of chocolate malt sponge, then it's filled with Maltesers Spread and a malt buttercream that tastes exactly like the inside of a Malteser!! On top are plenty of Maltesers of course, and if you're a Maltesers fan I know you're going to love this cake! Ingredient Tips & Equipment Information Take the cream cheese out of the fridge to warm up slightly. Room temperature cream cheese will be easier to beat and you can avoid lumps. Don’t overbeat your cream cheese – handle gently!

Maltesers Cake - The Baking Explorer

You may not know, but most marshmallows contain beef or pork gelatine, which makes them unsuitable for vegetarians. However if you use gelatine free marshmallows like I have, then the recipe will be suitable for vegetarians. My favourite brand is Freedom Mallows, but there are now several gelatine free brands available. Can this recipe be made gluten free? 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. Also, If you don’t want to use the Malteser spread, you can use 300g of Dark or Milk chocolate on the top. Cream the butter and sugar until light and fluffy, beat in the eggs followed by the flour, baking powder, cocoa powder and malt powder. Slowly add the milk and beat until the batter has loosened and all the ingredients are fully combined.

You could also drizzle the cheesecake with melted chocolate or use Maltesers Truffles to decorate. FALL IN LOVE WITH CHEESECAKE

MALTESERS Official Website | Chocolate malt confections

Who can resist a finger of fudge? All you need is three ingredients – and the willpower to wait while they set in the fridge! Do not leave the cheesecake at room temperature for too long as it will soften. Keep in the fridge until needed and store leftovers in the refrigerator for up to three days. Whip the double cream to soft peaks using a hand or stand mixer. Beat on medium speed until peaks form and set aside (in the fridge if the day is hot).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. Once upon a time, salted caramel met chocolate and then Maltesers came along. Needless to say, they all lived happily every after. To make the buttercream, mix together the butter, icing sugar, malt powder, vanilla extract and milk until smooth. Put the first sponge on your serving plate and spread half of the Maltesers Spread over it, then pipe buttercream on top of the spread. Add the second sponge, spread the rest of the Maltesers Spread over it and pipe more buttercream over that. Decorate with Maltesers, both whole and crushed. If you're British or have spent time there you will know of the delicious chocolate covered malted milk balls called Maltesers. If you're from American you will know them as Whoppers! I only discovered this name variation when writing this recipe and I quite like it! Whatever you call them, they are a super popular treat, and especially enjoyed at the cinema. I love these crunchy malt balls and I've based this No Bake Maltesers Cheesecake on them. The biscuit base is malted milk biscuits, then I mixed melted Malteser Teasers into the filling, and the top is decorated with milk chocolate, crushed Maltesers and whipped cream. It's Maltesers heaven! Ingredient Tips & Equipment Information Bake these, and your face will hurt because you’ll be smiling, chewing and gurning for another one.” – Jamie Oliver