1.Preheat oven to moderate, 180°C. Line a 12-hole muffin pan with paper patty cases.
2.In a large bowl, using an electric beater, cream butter and sugar together until light and fluffy. Beat in vanilla.
3.Add eggs one at a time, beating well after each addition. Fold in flour alternately with milk, beginning and ending with flour. Fold in maltesers. Spoon mixture into paper cases until 2/3 full.
4.Bake for 20-25 minutes, until cooked when tested. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
5.Meanwhile to make chocolate icing; sift icing sugar and cocoa into a bowl. Beat in butter and enough water to make a smooth, spreadable consistency. Spread over cooled cakes. Top with maltesers.
To test whether cakes are cooked, insert a skewer into one. If it is clean and dry when removed, the cakes are cooked.Note