Mars Bar Cupcakes!

Ever since I can remember my brother has always been obsessed with Mars Bars. As it’s his birthday this Saturday, I decided to turn his favourite chocolate bar into his favourite cupcake!

I found a recipe for them over at Mummy Mishaps which I have adapted slightly.

Here is what you will need to make about 16 -20 cupcakes.

  • 3 Mars Bars, chopped
  • 1 tbsp Milk
  • 200g Unsalted Butter
  • 200g Golden Caster Sugar
  • 200g Self Raising Flour
  • 25g Cocoa Powder
  • 4 Eggs

Chocolate Buttercream:

  • 190g Unsalted Butter
  • 250g Icing Sugar
  • 3 tbsp Cocoa Powder
  • 1 tbsp Milk
  • 1-2 Mars Bars, chopped to decorate

Preheat your oven to 190°C/Fan 170°C & Line a cupcake tin with cases.

Put the milk & the chopped Mars Bars into a heavy based pan and melt gently over a low heat. Leave to one side until needed.

Either in a stand mixer or a large bowl with an electric hand mixer, cream together the butter and the sugar until light and fluffy.

Sieve the flour and cocoa powder into a separate bowl.

One at a time, beat 2 of the eggs into the butter and sugar mix. Then add half the flour/cocoa and stir until just combined. Repeat until all the ingredients have been incorporated.

Carefully fold in the melted mars bar until you have a smooth, thick batter.

Spoon the mixture evenly into the cases (about 2 thirds full) and cook in the centre of the oven for 18-20 minutes. If you have ‘hot spots’ in your oven, turn them round about two thirds the way through the cooking time to ensure an even bake. Don’t be tempted to do it sooner though as the cakes probably won’t have had time to develop a ‘skin’ on top and will likely collapse.

You may need to cook them in two batches.

Test with a skewer to see when they’re ready then remove from the oven. Allow to sit in the tin for 2 minutes before placing on a wire rack to cool completely before frosting.

Chocolate Buttercream Frosting

Sieve the icing sugar & the cocoa powder into a bowl. Set aside.

Either in a stand mixer or in a large bowl with an electric hand whisk, cream the butter until softened.

Mix the icing sugar/cocoa powder into the butter in thirds. Beat well after each addition.

Add the milk to loosen the mixture and make it smooth. You want a soft consistency that can still hold it’s own weight, this will make for easy piping.

Then fill a piping bag prepared with a nozzle of your choice and pipe a swirl onto each cupcake.

If you fancy it, chop up a Mars Bar and place a couple of pieces on top of each one to finish.

These cakes are moist, chocolatey and delicious! But in all fairness, they bloody well should be at just short of 350 calories per cupcake!

This beauty paves the way for many other chocolate bars to be turned into cupcakes though. I can’t wait to give some of them a try!

Mmmm, Galaxy cupcakes, Cadburys flake cupcakes, Lindt lindor cupcakes, Yorkie cupcakes, Tobelerone cupcakes, Terry’s Chocolate Orange cupcakes, oh my god the list is actually endless! It’s a shame my stomach isn’t…

God help my waistline.

On another note, I’m at the BBC Good Food Show again this Sunday helping my favourite chocolate pizza company! You should come and say hi if you get a chance, we’re on stand FLF34. If you haven’t already, go check out their website. Their products are to die for!

Finally, a special shout out to my Dad who is in Sweden at the moment. He’s not long finished cycling in the Vätternrunden and totally smashed his previous time so well done Dad! I hope you have an awesome Fathers Day on Sunday and I will eat several Mars Bar cupcakes in your honour/absence. It’s a hard job but someone’s got to do it!

Until next time my lovelies!

Miss KitchenMason


28 comments on “Mars Bar Cupcakes!

  1. Natalie says:

    I think these may be one of my faves? I will deffo make these one day

  2. Em! I am making these this weekend! 🙂

  3. Do you use cupcake cases or muffin cases?

  4. Sue C says:

    I have some really nice cupcake cases but when I bake with them, the fat in the cake leeches out and stains the cases, making them not so nice 😦 Is it the case itself, and what can I do to avoid this?

    • Hi Sue, that’s why I tend to use foil cases as opposed to paper cases most of the time. It helps to avoid any butter seeping out through the case. Generally a little more expensive but worth it into opinion x

  5. Aisha says:

    Hello! Thank you for sharing such a wonderful recipe! As I would not need too many cupcakes, I was wondering if I could halve the recipe? Thank you!

  6. Diana says:

    Hi, what size mars bars have you used as they come in several sizes these days …

  7. Alicia says:

    What can i use instead of Golden Caster Sugar

  8. Alicia says:

    Thank you so much! x

  9. Alicia says:

    They worked quite well, i suggest using more butter when melting the marsbars and also a touch of butter, this make it smoother. Also i pushed a small piece of mars bar into the centre of each cupcake, they were absolutely divine. All i have to do is make the frosting YUMMO!

  10. Alicia says:

    More milk is what i was meant to say…oops

  11. Alicia says:

    I only have salted butter, will it affect the frostings?

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