Candy Bar Cupcakes with Chocolate Marshmallow Frosting
Indulge your sweet tooth with these decadent Candy Bar Cupcakes with Chocolate Marshmallow Frosting, a dessert lover's dream come true! These moist, fluffy cupcakes are packed with bits of your favorite mini candy bars, offering delightful bursts of caramel, nougat, and chocolate in every bite. Topped with a rich and airy chocolate marshmallow frosting, these treats boast a perfect balance of sweetness and lightness. Ideal for birthdays, parties, or when you simply need a chocolate fix, these cupcakes are easy to whip up, taking just 40 minutes from start to finish. Garnish with an extra candy bar piece for a show-stopping presentation that will wow any crowd. Whether you're a baking aficionado or a novice, this recipe is a must-have addition to your dessert repertoire!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 large egg
- 0.5 cup whole milk
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cup hot water
- 1 cup mini candy bars, chopped
- 0.5 cup unsalted butter
- 3 cups powdered sugar
- 0.25 cup unsweetened cocoa powder
- 1 cup marshmallow fluff
- 3 tablespoons whole milk
- 0.5 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with a hand mixer or whisk until well combined.
Gradually mix in the hot water until the batter is smooth. The batter will be thin; this is normal.
Fold in the chopped mini candy bars, ensuring they are evenly distributed throughout the batter.
Fill each cupcake liner about two-thirds full with the batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the frosting. In a medium bowl, use a hand mixer to cream the butter until light and fluffy.
Gradually add the powdered sugar and cocoa powder, mixing on low speed until fully combined.
Add the marshmallow fluff, milk, and vanilla extract. Beat on medium-high speed until the frosting is smooth and fluffy.
Once the cupcakes are completely cool, use a piping bag or spatula to frost the cupcakes with the chocolate marshmallow frosting.
Optionally, garnish each frosted cupcake with a small piece of candy bar for an extra touch.
Serve immediately or store in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
6326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.4 g | 249% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 2491 mg | 108% | |
| Total Carbohydrate | 1198.7 g | 436% | |
| Dietary Fiber | 75.2 g | 269% | |
| Total Sugars | 852.5 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 622 mg | 48% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 3744 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
