I don’t know where I originally found the recipe for these decadent and moist chocolate cupcakes. It has been in my recipe journal for so long and used so often, that it has bits of cocoa and something sticky on the page. Yet this recipe has never let me down. When it is used for these Mars bar cupcakes, it is just heavenly.
This decadent and moist chocolate cupcake recipe is one of my go-to recipes – unless I am making cupcakes for friends with allergies. I have a number of recipes in my wheelhouse that I have tried and used on numerous occasions and know they will turn out. This recipe is particularly good because I can easily adjust the topping or filling to suit.
They are even great on their own!
Tips for making these Mars bar cupcakes
The decadent and moist chocolate cupcakes
The Mars bar pushes these decadent and moist chocolate cupcakes over the line and makes them something heavenly. However, there is a trick.
If you add the Mars bar to the cupcake pans before adding the batter, the Mars bar tends to overcook and caramelise and even burn at the bottom of the cupcake. While it might still taste fine, the consistency is not as pleasant.
Instead, immerse the Mars bar in the batter after you have poured the batter into the cupcake pans. Push it just under the batter. This will help it melt and caramelise inside the cupcake and taste delicious.
If you normally test whether your cakes are cooked by inserting a tester, make sure you check twice. You might get inconsistent readings if you hit the bit of Mars bar during your test.
The cupcakes will remain moist for a number of days. However, when you apply the frosting, they should be kept cool and in an air-tight container and eaten within two days.
The caramel syrup filling
Don’t walk away from your syrup! It feels like it takes ages for the syrup to take on any colour, then it goes from 0 to 100 in a very short period of time and starts to burn.
If using, make your syrup before or while the cupcakes are baking, so that it has enough time to cool. If time is short, use good-quality store-bought caramel sauce.
The rich chocolate frosting
Don’t bother washing your frosting bowl, beaters, spatulas, etc. until you have iced your first couple of cupcakes. Sometimes the mixture will need a little more icing sugar or cocoa or cream to give it the right consistency. If you find that you need to add icing sugar, add a little cocoa too,
Variations on a theme
I have made so many cupcake variations over the years using these decadent and moist chocolate cupcakes as a base. For example:
- White chocolate frosting and a chocolate mousse filling.
- Themed cupcakes, with frosting and decorations to suit the themes. One memorable batch had grey frosting and fondant light sabres in red, blue and green and edible glitter for a Star Wars part.
- ‘Brain’ cupcakes with raspberry and white chocolate frosting piped to look like a brain
- Sacher torte cupcakes
- Chocolate and raspberry cupcakes with raspberry filling and white chocolate and raspberry frosting
- Oreo cupcakes and of course,
- Mars bar cupcakes.
These decadent and moist chocolate cupcakes really are that versatile!
Of course, you don’t have to use Mars bars. You could use almost any chocolate bar of your choice! I wouldn’t suggest that you use a biscuit-based chocolate bar in the cupcake, though as the consistency wouldn’t work. One of my nephews has requested Boost Bar cupcakes more than once.
Make these Mars bar cupcakes as a special treat today
Use Mars bars or whatever chocolate bar you prefer! The versatility of these decadent and moist chocolate cupcakes means that they can be whatever you want.