food

Mars Bar Cupcakes

Chocolate cake with a caramel nougat cream centre. A swirl of salted caramel buttercream, a drizzle of chocolate sauce and caramel chew candy to top it all off.

food

Mars Bar Cupcakes

Chocolate cake with a caramel nougat cream centre. A swirl of salted caramel buttercream, a drizzle of chocolate sauce and caramel chew candy to top it all off.

Ingredients

Mars Bar Cupcakes

  • 50 grams cocoa powder
  • 175 grams plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarbonate of soda
  • 225 grams caster sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 175 grams unsalted butter, softened
  • 175 milliliters milk
  • Salted Caramel Sauce
  • Chocolate Sauce
  • Caramel chew candy (chopped into small pieces)
  • Vanilla Buttercream Frosting
  • Salted Caramel Sauce

Nougat Cream

  • 1/4 cup softened butter
  • 100 grams white marshmallows
  • 1/2 tablespoon malt extract
  • 1/2 tablespoon vanilla
  • 1 tablespoon icing sugar

Steps

Mars Bar Cupcakes

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  3. Next, add milk and eggs in a jug and whisk well.
  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  5. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  6. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  7. While your cupcakes are baking and cooling, you can prepare your buttercream frosting by adding salted caramel to it and giving it a mix until its well combined.
  8. Once your cupcakes have cooled, core the center and fill half of the hole with nougat cream and the rest with salted caramel sauce.
  9. Fit the end of your piping bag with a large round tip and frost in a swirl as demonstrated in the video.
  10. Drizzle with choc sauce and sprinkle with caramel chew candy.

Nougat Cream

  1. Place marshmallows in a large heat proof bowl and microwave for 1 minute. The marshmallows should be soft and melted. Mix them to help break them apart. Add the butter, malt extract and vanilla. Mix until well combined. At first the butter will melt and cause the mixture to split, but keep mixing (a whisk or hand mixer will get the job done better) and it will all come together. Just trust me, it freaked me out the first time I made it too! At this stage you can add icing sugar if you want to thicken the mixture up but it is optional and best to leave out if you don't want it to be sweeter. Cover with cling wrap and set aside to cool completely. Place into a zip lock bag or piping bag when ready to use.