A two-layer chocolate malt sponge, with chocolate spread filling, malt buttercream frosting, maltesers, and more! Perfect Malteser cake! If you opt for adding this cream cheese frosting as an exterior layer to your Maltesers cheesecake, there are a few things you will need to do.

Bake the cake for 25-30 minutes or until a thin skewer inserted in the centre comes out clean. Leave to cool fully. For the buttercream, mix the softened butter on it's own briefly, then add the icing sugar, malt powder, vanilla extract and milk, and mix until smooth. Spread or pipe it onto the cake and decorate with Maltesers spread and Maltesers. There are so many different ways to enjoy these malty joys that we’ve compiled our top 10 ways to eat Maltesers! Won’t you join us in some decadent munching?You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly. Caster Sugar – Golden caster sugar is my favourite for it’s slight caramel flavour, but regular caster sugar will work too. You could pipe whipped cream over the cheesecake if you like, though in my opinion this is overkill! Take a look at this Biscoff Cheesecake recipe for inspiration / ingredients.

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 InformationMicrowave the Malteser spread for 30-40 seconds and stir it. Add to the filling and beat until the filling is smooth and creamy.

Well, it only made sense for them to create a bar version of the originals! This milky bar has small bits of malt scattered throughout, making it a great bar choc full of the same great flavours! I find that sort of presentation more than adequate and very appealing. This would be my first option for decorating the Maltesers cheesecake. 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?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 In my mind, this cake was so much better with the Malteser spread in the middle because it gave it more flavour, more sweetness, and another element of Malteser heaven but it is of course optional. Sometimes the spread is quite hard to find, so literally any chocolate spread you like will work! 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?

Serve immediately and prepare to swoon! This cheesecake is very rich so I recommend small slices… Keep any leftover cheesecake in the fridge for up to three days. TIPS FOR THE PERFECT NO BAKE CHEESECAKE I based this on my Chocolate Fudge Cakeandsome ideas from my Honeycomb Crunchie Cakeas well. All in all, its definitely one of my new favourite recipes. It’s just basically insane. Every mouthful is delicious! I wouldn’t blame anyone if it all accidentally fell into their mouth and none made it to the cake because you know, I might’ve had to have bought another jar as this happened to me… anyway. You can definitely leave it out if you don’t want the added extra element to the bake. 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?If a whole cake of Maltesers is a bit too intense for you or you’re not entirely confident with baking, then you simply must try this non-bake dessert tutorial! Simple and no oven required, you can create yummy Malteaser slices that only need to be set in the fridge to harden. You can see from the slices of the cake that its super chocolatey, and I love that. I use the malt powder in the cake as well to get a hint of the flavour, but you can easily leave it out if you want.I know that Victoria sponge style cakes have 400g of dry ingredients (flour and/or cocoa powder), and technically this one does… apart from the Malt Powder. Adding this in after this makes the cake mix denser, but it makes it more madeira like. 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 + ¼ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. More tips for making the Malteser Teaser Cupcakes: 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. You can spread the buttercream onto the cakes with a spoon or palette knife if you don’t want to pipe it.