Mars Chocolate Cupcakes

Updated at: Thu, 17 Aug 2023 05:13:56 GMT

Step 1

Preheat your oven to gas 5/190C. Make sure the rack is in the centre of the oven. Pop 12 cupcake cases into a 12 hole tray. Separate the eggs, place the yolks into a jug and add the milk, sunflower oil and vanilla extract. Mix with a fork to break up the eggs.

Step 2

Weigh out the flour, almonds, cocoa powder, caster sugar and baking powder into a bowl. Stir well until combined then give the jug of oil and milk and yolks a good last whisk with the fork and add to the dry mixture. Beat with a metal spoon until well combined – it will be very wet at this point.

Step 3

Whisk the egg whites by hand/electric mixer until stiff. Add two tablespoons to the mixture you’ve made and beat in with some force to ‘loosen’ the mixture. This makes it easier to fold in the rest of the egg whites. Then simply fold in the rest of the egg whites using a metal spoon and a slicing action – you don’t want to knock air out of the mixture by beating it with force.

Step 4

Once the mixture is combined and you can’t see any egg white pour the lot back into the jug and then fill your cupcake cases from the jug. The batter is pretty liquid so I find this the best way to get as much batter into the cases as possible. Fill each case to about halfway and then bake for 15 – 20 minutes until risen and a toothpick comes out of the centre of the middle cake clean. Remove from the tin and cool on a wire rack. Pop one of the Mars Bars in the fridge at this point.

Step 5

Once the cakes are cool, cut the remaining two Mars Bars up into about 6 pieces, place in a bowl and microwave in 10 second bursts (mine took 50 seconds) until molten. Then you need to work fast as the toffee re-sets quickly. Take two teaspoons and with one scoop up a teaspoon of molten Mars Bar, with the other shove it off the first spoon onto the cake. Don’t touch the molten Mars Bar! It’s hot and it hurts.

Step 6

Once every cake is equally covered in molten Mars Bar, remove the other Mars Bar from the fridge, cut into 12 slices and place on top of each cake. Wiggle the slices down a bit to spread the icing a little. Leave to cool and enjoy with milk.

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