Mars Bar Cupcakes

Tuesday, 13 November 2012

If you take a look at my cupcakes or cakes/cookies pages, you'll see there are a lot of chocolate recipes. Regular readers will know that I'm a total chocoholic. I inherited that trait from my Dad. Both hubby and I love chocolate so the darlings have no chance really do they?! 

 Anyway, a couple of weeks ago, we had a cake sale at work. Yes, we do have a lot of cake sales at work. But I'm fortunate to work with a load of brilliant bakers and we seem to raise loads of money for whichever charity we are supporting. I made chocolate orange cupcakes at the last cake sale and they sold out in 3 minutes. I was so chuffed! 


 This time I wanted to stick with the chocolate theme but do something a little different. I don't want to be known as a one trick pony. So I used my favourite recipe for chocolate cupcakes and chocolate frosting but decided to fill them a secret pocket of delicious caramel  and top them with a piece of Mars bar. VoilĂ ! Mars Bar cupcakes.


Mars Bar Cupcakes

Makes 15
Preparation time 20 minutes
Cooking time 20 minutes

Cupcakes

80g unsalted butter, softened
280g caster sugar
200g plain flour
40g cocoa powder
1 tblsp baking powder
 1/4 tsp salt
240ml whole milk
2 large eggs

Frosting
400g icing sugar
100g cocoa powder
160g butter, softened
50ml whole milk

Filling
397ml can of Carnation Caramel sauce

To decorate
3 Mars bars



Preheat the oven to 190C (375F) Gas Mark 5. Line two muffin tin with paper cases.

Put the flour, cocoa, sugar, baking powder and butter in a bowl and beat with a hand-held electric whisk on a slow speed until you get a sandy consistency and everything is combined.

Whisk the milk, egg and vanilla extract together in a jug, then slowly pour about half into the flour mixture. Beat to combine then turn the mixer up to medium speed to get rid of any lumps.

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture {scrape any unmixed ingredients from the side of the bowl with a spatula}. Continue mixing for a minute until the mixture is smooth. Don't overmix though.

Spoon the cupcake mixture into the paper cases until two thirds full. Pop them in the oven for 18-20 minutes or until the cake bounces back when touched. If you insert a skewer into the middle of the cake it should come out clean. Leave the cupcakes to cook slightly in the tray before turning out onto a wire rack.

Now make the frosting. Beat the icing sugar, cocoa and butter in a bowl with a hand-held electric whisk on medium speed until the mixture comes together and is well combined. Turn the mixer down to slow speed. Add the milk to the butter mixture a little at a time. Once all the milk has been incorporated turn the mixer up to high speed and beat for about 5 minutes until the frosting is light and fluffy. The longer you beat the frosting, the lighter and fluffier it will be.

When the cupcakes are cold, spoon or pipe the frosting on top. Finish with sprinkles or sweets of your choice.

2 comments:

  1. hey, just wanted to ask when do I put the caramel in?

    ReplyDelete
  2. Oh no it looks like I missed that part! when the cupcakes are fully cooled, use a teaspoon to scoop out a 'hole' in the middle and fill it with a heaped teaspoon of the caramel. Then pipe or spoon the frosting on top. hope that helps! x

    ReplyDelete

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