These cupcakes might be the best cupcakes I’ve EVER made, I was so pleased how they turned out I will definitely be making them more often! They really are delicious and bursting with chocolately goodness. The Mars bar centre is the gooey centre to a moist, sweet and fluffy cakey heaven!
I LOVE making cupcakes look super appetising with decorations or a simple buttercream icing – I really think it makes all the difference and gives the cupcake a wow factor that no one can resist! For this recipe it had to be a cream cheese frosting with EXTRA Mars bar chunks – simple but so yummy and it really adds to the flavour of the cupcake!
With the shopping aisles filling up with chocolate in preparation for Easter (so excited for Easter bakes!!) it was a perfect excuse to buy more chocolate than I needed so I could bake some tasty cupcakes and share the recipe with you lovely readers!
I hope you like this recipe and give them a go because I promise you won’t regret it and you’ll be everyone’s new best friend with these! ❤
200g unsalted butter
100g soft brown sugar
100g caster sugar
3 eggs (medium)
1tsp vanilla extract
200g self-raising flour
1tsp baking powder
4 Mars bars
200g cream cheese
150g softened unsalted butter
150g icing sugar
1sp vanilla extract
1 – Preheat the oven to 180C and line a 12-hole baking tray with cupcake cases.
2 – Cream the butter and sugars together until creamy and fluffy. Add the eggs, milk, vanilla extract and 3tbsp of the flour – beat well.
3 – Fold in the remaining flour and the baking powder, mix until combined.
4 – Chop the Mars bars into 6 pieces from each bar.
5 – Spoon mixture into cases, only 1/3 of the way up the case. Add one piece of Mars bar into the middle of the mix and cover over with more batter so the chocolate is completely enclosed and the case is filled 2/3 of the way up.
6 – Bake for 12 – 15 minutes or until golden brown and when you touch the top they spring back. Allow to cool.
7 – Using a hand whisk or stand mixer cream the butter for about 5 minutes until pale and smooth. Add the cream cheese and whisk again until combined. Add in the icing sugar and vanilla and whisk until smooth and creamy.
Top tip: when adding the icing sugar, mix with a spoon first so it starts to combine before using the electric whisk – it’ll save you from icing sugar mist!!
8. Using a piping bag or palette knife you can either swirl or spread the cream cheese frosting onto the cupcakes once cooled. Sprinkle on the remaining Mars bar pieces and enjoy!