For Master 8’s birthday on Wednesday he only had one request for his cake. Chocolate. Lots and lots of chocolate!
A lover of all things chocolatey myself, I was more than happy to fulfill my little man’s wish.
After a bit of a brain storm and a lot of googling, Master 8 bounced out of bed on Wednesday morning to discover three varieties of chocolate cupcakes iced and ready for school (in case you were wondering, the diet is going terribly…I’m sure it has nothing to do with licking chocolate and cake batter from my fingers).
Below are the two cupcake recipes I used. The first 2 batches of cupcakes were made using the same recipe and I added snack-sized Mars Bars into the first and Milky Way‘s into the 2nd. These were by far the messier and fiddlier cupcakes but were also the yummiest and most impressive looking in the end. The third batch I used a Maltesers Cup Cake recipe and it was straight forward, easy and they came out of the oven looking perfect. The Maltesers cakes were not quite as yummy as the others but were hassle-free and I had enough batter to make a few extra’s in case of emergency (i.e a mystery person accidentally eating one or two…or three).
The Mars Bars and Milky Ways in my first two attempts kind of exploded and oozed out of the cup cakes. Fortunately they still tasted amazing and next time I will try putting the bars in the freezer for 10 minutes so they are nice and cold (mine were at room temperature) . If you make yours and have the same problem as me, never fear they are fixable and you won’t even notice once you’ve smothered them in a not-so-healthy dose of icing/frosting.
When I pulled mine out of the oven they looked like this…
Straight out of the oven the exploded bars were fortunately still sticky and warm and I just used a teaspoon to scoop it off the pan and back into the holes (obviously only do this if your pans are clean and the non-stick coating isn’t on its last legs and won’t end up inside your cakes).
Icing will hide the bumps and I can happily report (mmm…) once cooled the mars bars and milky ways were a really nice squishy texture inside each cake, not burnt or overly sticky.
Chocolate Bar (Candy Bar) Cupcakes
1/2 Cup of butter, softened
1 Cup of Flour
1/3 Cup of sugar (original recipe called for 2/3, I halved it with all the sugar from the chocolate in there)
2 tsp of vanilla extract
1/2 a cup + 3 Tbsp of unsweetened cocoa powder
1/2 tsp of salt
1 and 1/2 tsp of baking powder
1/3 of a cup of milk (I used semi-skimmed)
10 snack sized chocolate bars of your choice (I used Mars Bars and Milky Ways), each cut into 3 or 4 small pieces
1/ Preheat your oven to 175C/350F and line a 12 hole muffin tray with cupcake liners
2/ In a large bowl beat the sugar and butter until pale and fluffy
3/ Add to your bowl the eggs and vanilla and beat until combined
4/ In a separate bowl combine the cocoa powder, flour, salt and baking powder
5/ Add your dry ingredients to the wet and gently fold until mostly combined
6/ Add the milk to your mixture and stir until your batter is thick and smooth
7/ Fill your cupcake wrappers to approximately 2/3rd full (I used an ice cream scoop and that was the perfect amount)
8/ Push a few pieces of your cut up chocolate bar into each cupcake
9/ Drop a heaped teaspoon of batter on top of your chunks
10/ Bake in the oven for 20-25 minutes or until just baked through
11/ Place your cupcakes on a wire rack to cool (or if yours have exploded like mine, fix your cupcakes up as best you can before placing on the cooling rack)
I iced mine with plain butter cream (icing/confectioners sugar, butter, a dash of milk and a few drops of vanilla) and placed half a snack sized chocolate bar on top.
Note: Pop your chocolate/candy bars in the freezer for 5-10 minutes to get a cleaner cut
(makes at least 12, I managed to squeeze 17 cupcakes out of the batter)
220g (2 sticks) of butter, softened
125g (1/2 cup + 2 Tbsp) of caster sugar
50g (1/4 cup) of light brown sugar
1 tsp of vanilla extract
200g (1 cup + 2/3) of Plain (All Purpose) Flour
2 tsp of baking powder
a pinch of salt
80g (2.8oz) of Maltesers + extras to decorate
1/ Preheat your oven to 180C/350F and line your 12 hole muffin pan with cupcake wrappers
2/ In a large bowl beat the butter and sugars until pale and fluffy
3/ Beat the eggs into the butter mixture one at a time. Add the vanilla extract
4/ Gently fold in your flour, salt and baking powder before adding the Maltesers and stirring them through
5/ Divide evenly between the cupcakes and bake for 25 minutes or until a skewer comes out clean. Leave to cool in the tin
6/ Once completely cooled ice with butter cream and sprinkle some crushed Maltesers over the top if you like
These won’t be winning any nutritional awards but dang they taste good! I love that you get a big bang for a small amount of effort (kiddos with their eyes bugging out of their head at the sight of cake AND a chocolate bar all in one magical sitting) so definitely a winner that I’ll be happy to make again when birthday’s roll around.
* First recipe is a slightly tweaked recipe from this lovely blog
* Second recipe is a Good Food recipe