Cadbury Double Decker Canape Recipes

Archive note, reviewed September 2026: these recipes were originally created around Cadbury’s 2016 Double Decker bus campaign. The campaign is now part of the archive, but the three recipes remain useful, playful home-baking ideas built around chocolate, nougat and cereal crunch.

They are deliberately small-format bakes: a chocolate cupcake with salted-caramel nougat frosting, an avocado-chocolate rocky road brownie and a Double Decker cookie sandwich. For more recipes from the Anges de Sucre kitchen, see our recipes and baking guides.

Storage note: plain baked cake, brownie or cookie components should be stored according to the recipe and ingredient instructions. Once you add the double-cream nougat frosting or the fresh-avocado frosting below, keep the finished items refrigerated at 5°C or below and keep them out of the fridge for as short a time as practical. Do not use this archived recipe as a room-temperature shelf-life claim.

Double Decker “Freakshake” Cupcakes

A small chocolate cupcake with a light sponge, salted-caramel nougat frosting, chocolate glaze, Double Decker pieces and a chocolate biscuit “straw”.

Ingredients

Mini chocolate cakes

• 125g unsalted butter, softened
• 200g caster sugar
• 2 eggs
• 125g plain flour
• 40g cocoa powder
• 10g baking powder
• ¼ tsp bicarbonate of soda
• ¼ tsp fine salt
• 2 tsp vanilla extract
• 50ml buttermilk

Nougat frosting

• 1 jar marshmallow fluff
• 100g white chocolate
• 100g double cream
• 25g caster sugar
• Pinch of salt

Chocolate glaze and decoration

• 50g milk chocolate
• 35g cold unsalted butter, cubed
• Chocolate fingers or café curls
• 1 Double Decker bar, chopped

Method

1. Heat the oven to 170°C, or 150°C fan. Line a mini-muffin tin with small paper cases.
2. Cream the butter and sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
3. Add the flour, cocoa, baking powder, bicarbonate of soda and salt. Mix briefly, then add the buttermilk and mix only until smooth.
4. Spoon about a teaspoon of batter into each case. Bake for about 15 minutes. Leave in the tin for five minutes, then transfer to a wire rack to cool completely.
5. For the salted caramel, cook the sugar until amber while warming the cream and salt separately. Carefully add the hot cream to the caramel, stirring as it bubbles, then cool.
6. Fold roughly two-thirds of the cooled caramel into the marshmallow fluff. Pipe onto the cold cakes and refrigerate.
7. For the glaze, melt the milk chocolate gently, then stir in the cold butter a little at a time until glossy.
8. Dip the frosted cakes into the glaze. Finish with the remaining salted caramel, chopped Double Decker and a chocolate finger or café curl. Keep the finished cream-frosted cakes refrigerated.

Double Decker Avocado Rocky Road

A fudgy chocolate-avocado brownie topped with cocoa-avocado frosting, Double Decker shards, crisped rice and freeze-dried raspberry.

Ingredients

Brownie

• 110g dark chocolate, chopped
• 2 eggs, lightly beaten
• 60g caster sugar
• 10g unsweetened cocoa powder
• 25g ground almonds
• 1 tsp vanilla extract
• 1 ripe avocado, mashed until smooth

Cocoa-avocado frosting

• 1 ripe avocado
• 100g unsweetened cocoa powder
• 150g honey
• 150g maple syrup
• Pinch of salt

To finish

• 2 Double Decker bars
• Freeze-dried raspberry
• 10g crisped rice cereal

Method

1. Heat the oven to 180°C, or 160°C fan. Grease and line a small baking tin.
2. Melt the dark chocolate gently and set aside.
3. Whisk the sugar and eggs for about five minutes until light and aerated.
4. Stir the cocoa, ground almonds, vanilla and mashed avocado into the chocolate. Fold into the eggs and sugar.
5. Bake for 15–20 minutes and cool completely before cutting.
6. For the frosting, blend the avocado, cocoa, honey, maple syrup and salt until completely smooth.
7. Make the chocolate shards, then pipe or spoon the fresh-avocado frosting onto the brownies immediately before serving or refrigerating.
8. Finish with Double Decker shards, freeze-dried raspberry and crisped rice. Keep frosted brownies refrigerated.

Double Decker Cookie Sandwiches

Small brown-sugar chocolate-chip cookies sandwiched with marshmallow-and-Double-Decker nougat frosting.

Ingredients

• 40g unsalted butter, softened
• 1 egg white, room temperature
• ½ tbsp skimmed milk
• 2 tsp vanilla extract
• 100g light brown sugar
• 120g plain flour
• ¾ tsp baking powder
• ¾ tsp cornflour
• Pinch of salt
• 20g chocolate chips

Nougat filling

• ½ jar marshmallow fluff
• ½ Double Decker bar, finely chopped

Method

1. Heat the oven to 180°C, or 160°C fan. Line two baking trays.
2. Beat the butter and egg white for about three minutes. Mix in the vanilla and milk.
3. Add the brown sugar, then flour, baking powder, cornflour and salt. Chill the dough for at least 30 minutes.
4. Roll teaspoon-sized portions into roughly 10g balls and bake for 7–8 minutes. Cool completely.
5. Mix the chopped Double Decker through the marshmallow fluff and sandwich the cookies.

These are archive recipes rather than current Anges de Sucre products. If you want more techniques and home-baking ideas, continue with our recipes and baking guides.