Malteser Bunny Cupcakes

Malteser brownie cupcakes, topped with white chocolate grass, edible flowers, and an irresistible Malteser bunny. These cupcakes have a wow factor look and taste, and will give you a chance to test your piping skills.

Ingredients (makes 12 cupcakes)

80g self-raising flour
65g cocoa powder
1 teaspoon baking powder
100g light brown sugar
100g caster sugar
2 large eggs, at room temperature
80ml sunflower oil
1 teaspoon vanilla extract
120ml buttermilk
2 x Teasers chocolate bar, chopped into small chunks

For the decoration:

125g unsalted butter (soft, at room temp.)
250g icing sugar
100g white chocolate
Green gel food colouring
3 packets of Mini-Malteser Bunnies
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

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.

Peanut Butter Oreo Cupcakes

Chocolate fudge sponge with a secret Oreo biscuit base, and topped with creamy peanut butter icing. 

For 12 cupcakes you will need

1 pack of Oreo cookies

80g self-raising flour

65g cocoa powder

1tsp baking powder

100g golden caster sugar

100g granulated sugar

2 large eggs

80ml vegetable/extra-virgin olive oil

1 tsp vanilla extract

120ml buttermilk

For the icing/decoration you will need….

250g smooth peanut butter

375g icing sugar, sifted

100g unsalted butter, at room temperature

4-6 tbsp whole milk

1 pack of Oreos – if you want to transform your Oreos in adorable penguins check out my simple step by step recipe here!

Method

Preheat your oven to 180C 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.

Place an Oreo in the bottom of each cupcake liner and fill each one with the cake mixture just over half way.

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…

Beat together the butter and peanut butter until smooth.

Now beat in half the icing sugar, half of the milk and the vanilla extract.

Beat in the remaining icing sugar and milk until the buttercream is smooth and creamy. If the mixture feels too stiff add another 1/2 tbsp of milk at a time until you have the right consistency.

Decorate your cupcakes with the buttercream (I used a star shaped icing nozzle and piping bag) and finish by placing an Oreo on top.