Mars Bar cupcakes

Mars Bar cupcakes

Mars Bar cupcakes, what a joyous trio we have here. These cupcakes make me so happy. Chocolate and caramel is a mighty combo, so delicious. Soft and fluffy vanilla cupcakes, filled with dulce de leche and topped with not one by two flavours and buttercream, epic. Then topped with Mars Bar, I mean these cakes would be such a crowd pleaser at a party and they are incredibly simple to make. A few stages but seriously enjoyable, plus the piping really does all the hard work for you. Oh so impressive but easy going on the cook, that sounds like a winner to me.

Mars Bar cupcakes 


170g self rising flour

170g softened unsalted butter

170g caster sugar

3 large eggs 

1 tsp vanilla extract

½ tsp baking powder

¼ tsp salt 

1 tin of dulce de leche (I use Carnation)

Makes 12 regular sized cupcakes 

For the icing

250g unsalted butter

¼ tsp salt

500g icing sugar

2-3 tbsp dulce de leche 

3 tbsp cocoa powder

½ tsp coffee powder

2-3 tbsp milk (to thin down the icing as needed)

1-2 regular size Mars Bar 


Preheat the oven to 170 C. 

Line a muffin pan with 12 cupcake cases. Leave to one side while you make the cake mix. 

Mix the softened butter and sugar until light and creamy. This will take a few minutes in a food mixer or using an electric beater. 

While that is happening, sift the flour, baking powder and salt together. 

Then once the butter and sugar is pale, light and fluffy, gradually add the eggs one by one. Mix on high speed so that it can really mix into the butter and sugar. To help the mixture from curdling, I add a tbsp or so of flour when I mix in the last egg. Don’t worry if it curdles a bit, it isn’t the end of the world, the cakes might not rise as high but they’ll still be delicious. 

Once the eggs are all combined, add the vanilla and stir to combine. 

Then add the flour mixture and mix on a low speed until only just combined. Then you can scrape down the sides with a spatula. It’s important not to over mix here because you don’t want the cakes to get too heavy when they are baked and mixing the flour through a lot will activate the gluten in the flour. Nice fluffy light sponges are the aim of the game here. 

Using an ice cream scoop or two spoons, put the batter into the cupcake cases and cook for about 17 minutes. These really don’t take long to cook, so I would set a timer for 15 minutes and check how they are getting on from there. If the cakes are lightly golden, the tops spring back when you touch them and a cake tester comes out clean, they’re ready. 

Carefully take them out of the tin and place on a cooling rack while you make the icing. 

Make the icing

Sift the icing sugar.

Cream the softened butter, stirring every now and then, scraping down the bowl for about 5 minutes or so until the butter is light and fluffy. Then start adding the sifted icing sugar gradually to the mix. 

Once the sugar is all combined, add 1 tbsp of milk, vanilla and salt and whisk to combine. 

Then remove about ⅓ of the icing into another bowl. Add 2 tbsp of dulce de leche and mix to combine. You can add another tbsp afterwards, but I go gradually on this, you don’t want the icing to split. (I’ve definitely been a bit over generous with the caramel before and all of the sugar has caused this to happen, oops!) If you want a salted caramel vibe, add a little extra salt to the icing here. 

With the remaining icing, add in sifted cocoa powder and coffee powder to the icing and whisk to combine. Add a little extra milk if you need to, you want the icing to be thick but smooth and an easy texture to pipe. 

By now, the cakes should be cool. 

Using a spoon, scoop out a small part of the middle of the cake and then add a tsp of dulce de leche into each one. Be cautious with this, otherwise the filling can spill out a bit when you ice the cakes. 

Then with a piping bag, add the chocolate icing followed by the caramel icing. You can use whatever piping nozzles you fancy, entirely up to you. 

Place a piece of Mars Bar onto each cupcake. 

The Mars Bar cupcakes are best eaten on the day that they are made but they will keep in an airtight container for about 3 days.

Looking for other simple showstoppers, try our Jammie Dodger cupcakes or our Double Chocolate Baked Doughnuts

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