Mars Bar Cupcakes: Caramel Mud Cake with Chocolate Icing

Mars Bar flavoured cupcakes

An original recipe by Not Quite Nigella

Makes 9 cupcakes

For cupcakes

• 100g butter, chopped

• 100g white chocolate chips

• 100g muscovado sugar (or dark brown sugar)

• 90ml hot water

• 1 teaspoon golden syrup

• 2 teaspoons vanilla extract

• 1 eggs at room temperature

• 1 cup plain flour

• 2 teaspoons baking powder

• 1 Mars Bars chopped into 9 pieces

For icing

• 90g/3oz milk or dark Chocolate

• 125g/4.4 ozs Icing Sugar

• 120g Butter/4ozs, softened

To decorate

• 1 large Mars Bar cut into slices

Step 1 - Preheat oven to 160C/320F. Line muffin tray with cupcakes liners. In a small saucepan place butter, chocolate, sugar, water, golden syrup and vanilla and stir to melt, about 5 minutes on medium heat. Cool for 15 minutes. Beat in egg ensuring that it is thoroughly incorporated.

Step 2 - Sift flour and baking powder and stir into wet mixture until it is incorporated and there are no lumps. Pour into a jug and using the jug pour into the cupcake pan, about 2/3-3/4 of the way up. Place a piece of Mars Bar in each cupcake so that it sits in the centre. Bake for 20-25 minutes until a skewer comes out clean.

Step 3 - For Icing: Melt chocolate in a microwave according to instructions (I do it on 30% or 50% power in 60 second bursts). Put icing sugar in food processor to get rid of any lumps or sieve in a bowl. If using a food processor beat with butter and then cooled chocolate. If doing it by hand, whisk with butter in with the sieved icing sugar and then add chocolate and beat by hand using a large whisk.