(This post has been updated from the original June 2012 version to provide a better experience for you)

Want to make the best Mars Bar cupcakes EVER? You’re in the right place! This insanely easy to follow step by step picture guide will guarantee it so you can make your very own Mars Bar cupcakes to share with friends and family. (Ok ok – you don’t have to share!) If you love Mars Bars as much as me, why not also check out some other reader favourites like my Mars Bar Oat Bars or Mars Bar Fudge too?

Ever since I can remember my brother has always been obsessed with Mars Bars. As it’s his birthday this Saturday, I decided to turn his favourite chocolate bar into his favourite cupcake! And just so you know, Mars Bar Cupcakes are ridiculously amazing and you absolutely need them in your life. Because a life without Mars Bars is a life not worth living!

These easy cupcakes really do taste like Mars Bar making them perfect for the Mars Bar lovers in your life! Take note of my tips below and read through the whole recipe before beginning so you know what’s coming. There’s nothing worse than being surprised by something at a critical moment in a recipe!

Top Tips for Mars Bar Cupcakes

Remove refrigerated items from the fridge and bring them to room temperature. Batters blend much better when all ingredients are the same temperature.

Use foil cupcake cases instead of paper ones. Butter will always seep through paper cases but not foil.

Cool the cakes completely before decorating or your frosting will literally melt off the top!

before decorating or your frosting will literally melt off the top! Make sure you use cocoa powder and not a hot chocolate drinking powder. Cocoa powder is unsweetened but hot chocolate powders are not. This will affect the overall sweetness of your cakes.

If you can, store your cupcakes in a metal container, not in plastic. Sugar ‘sweats’ in plastic.

Do not store your cupcakes in the fridge. It will draw the moisture from the cake very quickly and render them quite dry.

Mars Bar Cupcakes Recipe

Here is what you will need to make about 16 -20.

1 tbsp Milk

3 x Mars Bars (120g or 4 oz), chopped

200g (3/4 + 1/8 Cup) Unsalted Butter, Room Temp

200g (1 Cup) Golden Caster Sugar

4 Eggs, Room Temp

200g (1 + 1/2 Cups) Self Raising Flour

25g (1/4 Cup) Cocoa Powder

Chocolate Buttercream

250g (2 Cups) Icing Sugar

3 tbsp Cocoa Powder

190g (3/4 Cup) Unsalted Butter, Room Temp

1 tbsp Milk

1-2 Mars Bars (80g or 3 oz), Chopped to Decorate

Essential Equipment

12 Hole Cupcake Tin *

Cupcake Cases (I use foil)

*If you have 2 great! If not, just bake in 2 batches.

Firstly, preheat your oven to 190°C/Fan 170°C & line a cupcake tin with cases.

Next, put the milk & the chopped Mars Bars into a heavy based saucepan and melt gently over a low heat. Leave to one side to cool.

Either in a stand mixer or a large bowl with an electric hand whisk, cream together the butter & sugar until light and fluffy.

One at a time, beat the eggs into the butter & mix until well combined. Then sift in the flour & the cocoa powder and fold in until just combined.

After that, fold in the melted mars bar until you have a smooth, thick batter.

Lastly spoon the mixture evenly into the cases (each about 2 thirds full) and bake for 18-20 minutes.

Test with a skewer to see when they’re done. If they’re ready the skewer will come out clean, if there is cake batter on it, they need another minute or two.

Finally, allow to sit in the tin for 2 minutes before removing & placing on a wire rack to cool completely.

Mars Bar Cupcakes: Making The Buttercream Frosting

Firstly, sieve the icing sugar & cocoa powder together into a bowl then set aside.

Then either in a stand mixer or in a large bowl with an electric hand whisk, cream the butter until softened.

Next, mix the icing sugar/cocoa powder into the butter in thirds. Beat well after each addition.

Lastly add the milk to loosen the mixture and make it smooth. You want a soft consistency that can still hold it’s shape. This will make for easier to pipe.

To decorate, load a piping bag with a nozzle of your choice, fill with the buttercream and pipe a swirl onto each cupcake.

Finally if you fancy it, chop up a Mars Bar and place a couple of pieces on top of each one to finish. While you’re at it, why don’t you eat one to celebrate how awesome you are for making such amazing cakes?!

In conclusion, these Mars Bar Cupcakes are moist, full of Mars Bar flavour and therefore CRAZY delicious! These beauties pave the way for many other chocolate bars to be converted into cupcakes. I can’t wait to give some a try!

Mmmm just think, Galaxy cupcakes, Cadburys flake cupcakes, Lindt lindor cupcakes, Yorkie cupcakes, Tobelerone cupcakes, Terry’s Chocolate Orange cupcakes, seems like the list is actually endless! It’s a shame my stomach isn’t… God help my waistline.

I hope you enjoyed the post my lovelies, until next time! Miss KitchenMason x

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Mars Bar Cupcakes Recipe Yield: 16 Cupcakes Prep Time: 30 minutes Cook Time: 20 minutes Total Time: 50 minutes Make the best EVER Mars Bar Cupcakes with this easy step by step recipe guide! Print Ingredients For The Cakes 1 tbsp Milk

3 Mars Bars, Chopped

200 g Unsalted Butter, Room Temp

200 g Golden Caster Sugar

4 Eggs, Room Temp

200 g Self Raising Flour

25 g Cocoa Powder For the Frosting 190 g Unsalted Butter, Room Temp

250 g Icing Sugar

3 tbsp Cocoa Powder

1 tbsp Milk

1-2 Mars Bars, Chopped (to decorate) Essential Equipment 1 12 Hole Cupcake Tin

16 Foil Cupcake Cases Instructions To Make the Cakes Line the cupcake win with foil cases and preheat the oven to 190°C/Fan 170°C. Put the milk and mars bars in a small saucepan and melt gently over a low heat. Stir often. Cream together the butter and sugar in an electric stand mixer (or bowl with an electric hand whisk) until light. Beat the eggs into the mixture one at a time then sift in the flour and cocoa powder. Fold until everything is evenly blended and you can no longer see any flour streaks in the batter. Fill each of the foil cases 2 thirds full with batter. You may need to use 2 cake tins or bake in 2 batches but DO NOT OVER FILL THE CASES. Bake in the oven for 18-20 mins until a skewer inserted into the middle comes out clean. Transfer to a wire rack to cool completely before decorating. To Make the Frosting Beat the butter in an electric stand mixer (or bowl with an electric hand whisk) until really soft. Sift in the icing sugar and cocoa powder and beat slowly until it's mostly incorporated. Then turn up the speed and beat thoroughly until light and smooth. (2-3 mins) Add the milk and beat again until loosened and smooth. To Decorate Load a piping bag with a nozzle of your choosing then fill with the frosting. Pipe swirls from the outside inwards then top with chopped pieces of Mars Bar. Store in an airtight container (preferably metal) at room temperature and consume within 4-5 days. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Primary Rainbow Colours Baking Cases, Standard, pack of 72

Green and Blacks Organic Fairtrade Cocoa Powder, 125g Nutrition Information: Yield: 16 Serving Size: 1

Amount Per Serving: Calories: 944 Total Fat: 51g Saturated Fat: 22g Trans Fat: 2g Unsaturated Fat: 23g Cholesterol: 128mg Sodium: 652mg Carbohydrates: 120g Fiber: 4g Sugar: 90g Protein: 9g Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable. Did you make this recipe? I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

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Tags: Vegetarian