After a delicious smoothie and two very nice meals we are back to the chocolate bar cupcake!
I did promise more chocolate bar cupcake recipes and here one is! These little pieces of chocolaty heaven were not made by my hand, but by the ever lovely Hana. I seem to have posted quite a few recipes and dishes made by Hana in the last few months, she must be trying to muscle in on Russell’s Kitchen and make a take-over bid! Or it could just be that she wants to let the world know that not everything we eat is cooked by me, and that Hana does whip up wonderful creations as well. Like these Mars bar cupcakes.
Anyway whatever the reason I am posting another delicious creation from Hana. I hope you have been enjoying reading my series on chocolate bar cupcakes as much as Hana and I have enjoyed baking and eating them! There are still more chocolate bars which I would like to make into a chocolate bar cupcake. I am thinking about how to use a cream egg in a cupcake. Maybe mixing the centre of a cream egg into the icing would work?
The Mars bar is my all-time favourite chocolate bar by a long way. For me the Mars is the king of chocolate bars! I love the combination of the malt and caramel centre. The crisp thick chocolate coating is to die for. My favourite way to have a Mars bar is to freeze it and have it with a glass of milk. There is something about that which takes me back to being a kid again. Not only do Mars bars taste good but they really can fill you up. It has even been medically recommended. When my gran, who is extra tiny, was trying to put in weight her doctor told her to eat one a day. Now I am not recommending everyone goes out and eats them every day or has a chocolate bar cupcake everyday but they can’t be all that bad. That’s enough of me raving on about the virtues of Mars bars. Back to the cupcakes!
This chocolate bar cupcake recipe is based on a recipe in the Hummingbird bakery cook book. (It was a real treat when Hana came home with it and I have spent far too much time looking through its delicious pages!) The cakes were really light and I loved the way the chunks of chocolate bar had melted into the cake batter making pockets of gooey yumminess. I have been instructed by Hana to say that the icing she made was supper think. It didn’t want to stick to the cakes when she piped it on and had to be spread on in small amounts. The think is the icing tastes really good so I don’t want to say use a different recipe because this one worked so well. I guess sometimes it’s better to have less of a really good thing than more of an average one.
Chocolate bar cupcakes – Mars bar cupcake yumminess!
For the cake batter
- 80g unsalted butter
- 280g caster sugar
- 200g plain flour
- 40g cocoa powder (best quality you can get)
- 1tbsp baking powder
- 1/4tsp salt
- 240ml full fat milk
- 2 large eggs
- 2 Mars bars
For the chocolate frosting
- 400g icing sugar
- 100g cocoa powder
- 160g unsalted butter
- 50ml full fat milk
- 1 Mars bar
- Deep fill 12-hole muffin tin
- 12 paper cases
- Preheat the oven to 190c/gas mark 5 and line the muffin tin with the cases. Get the ingredients out and allow them to get up to room temperature. Chop the Mars bar into little chunks.
- In a large mixing bowl cream the butter and sugar together. Sift in the flour/ cocoa powder/ baking powder and salt. Beat them together till it looks like fine breadcrumbs.
- In a separate bowl add the milk and eggs and whisk them together.
- Pour ¾ of this into the dry ingredients. Beat this together slowly at first, gradually increasing the speed till you have a think smooth batter. Add the remaining liquid and the Mars bar chunks then whisk till incorporated.
- Spoon into the muffin cases filling each 2/3 of the way up. Bake in the centre of the oven for 20-25 minutes* Check they are done with a skewer. If it comes out of a cake clean then it is ready. Cool them in the tin for 10 minutes before transferring to a wire rack.
- In a mixing bowl stir the icing sugar and cocoa powder. Beat this on a low speed with the butter (you need this to be at room temperature and quite soft so it works). Gradually pour in the milk whilst beating. Keep going till you have a soft and fluffy frosting.
- Using a pallet knife spread some onto each cake. Chop the Mars bar into 12 slices and pop one on top of each cupcake.
Voilà! Chocolate bar cupcakes, Mars bar style!
* Our oven tends to need a bit longer than the times I post on here.
Find this recipe as part of Foodie Friends Friday
Foodie Friends Friday – See more at: http://www.walkingonsunshinerecipes.com/2013/09/foodie-friends-friday-linky-party-61.html#sthash.5egJWZ9A.dpuf
Signature for Russells Kitchen
Recipe, text and photos By Russell Bowes