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.
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!
If you add the Mars bar to the cupcake pans before adding the batter, the Mars bar tends to overcook and go hard at the bottom of the cupcake. While it still tastes fine, the consistency is not as pleasant. It is better to immerse the Mars bar in the batter after you have poured the batter into the cupcake pans.
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 frosting, they should be kept cool and in an air-tight container and eaten within two days.
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.
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 are adding icing sugar, add a little cocoa too,
Variations on a theme
I have made so many variations for it over the years. 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.
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.