Banana and Mars Bar Cupcakes

This recipe came from two past-their-best bananas sitting in the fruit bowl, guilting me into not allowing them to go to waste. The same cannot be said of the Mars bars.


I always find that recipes yield too much icing, and it ends up sitting in the fridge unused. This recipe will make just enough icing for 6 muffin-sized cupcakes – if you like more icing than in these photographs, double the icing recipe.

Banana and Mars Bar Cupcakes

For the cupcakes

  • 2 ripe bananas
  • 60 mL milk
  • 1 large egg
  • 1 tspn vanilla extract
  • 2 tbspn golden syrup
  • 75 g caster sugar
  • 50 g butter
  • 15 g cocoa powder
  • 150 g plain flour
  • 1 tspn baking powder
  • 1 Mars bar (chopped into little pieces)

For the icing

  • 75 g butter
  • 1 Mars bar
  • 50 g dark chocolate (70% cocoa solids)
  • 100 g icing sugar
  • ½ tspn vanilla extract
  • 6 Maltesers for decoration

Preheat the oven to 170 °C (fan)

Mash the bananas into a paste and whisk in the eggs, milk, vanilla extract and golden syrup.

In a separate bowl, cream the butter and sugar together until they form a smooth and soft mixture.

Sift in the cocoa powder, flour and baking powder to the butter and sugar mixture. Add the banana mixture and beat everything together.

Fill 6 muffin cases with the mixture and push chopped pieces of a Mars bar into the centre of the cupcakes.

Bake in the oven for 20 mins.

For the icing, place a bowl over a pan of boiling water (bain marie) and melt the dark chocolate and Mars bar. (Make sure no steam gets into the chocolate or it will sieze – if this does happen, add 1 tspn of sunflower oil to the siezed chocolate to try rescue it).

In a separate bowl, cream the butter and icing sugar into a smooth mixture.

Add the vanilla extract and melted chocolate/Mars bar mixture and combine well.

Using a piping bag affixed with a star tip, start at the centre of the cupcake and work your way outwards in circles. Top each cupcake with a Malteser.

Tag @thecorkfork on Instagram if you try this recipe.



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