Loaded with pieces of Mars Bars and stuffed with gooey marshmallow, these chocolate cupcakes are out-of-this-world!
¾ cup boiling water
¾ cup cocoa powder, sifted
¾ cup butter, softened
2 cups sugar
3 large eggs
1 tsp vanilla extract
2 ½ cups cake flour
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt
1 cup buttermilk
1 cup chopped Mars Bars
1 cup butter, softened
½ cup cocoa powder, sifted
2 ½ cups icing sugar
3 tbsp milk
24 tbsp marshmallow fluff
For the cupcakes, preheat oven to 350°F. Line 24 muffin cups with paper liners and spray with non-stick cooking spray.
In a small bowl, combine boiling water and cocoa powder. Set aside. In a medium bowl, sift together cake flour, baking soda, baking powder and salt.
Using an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Continue creaming on medium speed and add vanilla extract. On low speed, alternate adding flour mixture and buttermilk, beginning and ending with the flour.
Add cocoa mixture and chopped Mars bars, continuing on low speed, just until all ingredients are combined. Spoon batter into prepared cupcake liners until each is ¾ full.
Bake 22-24 minutes or until tops feel firm and a toothpick inserted in the center comes out clean.
For the icing, in an electric mixer, combine butter, cocoa powder and icing sugar on low speed. Once combined, on medium speed, add milk 1 tbsp at a time to achieve desired consistency.
To assemble the cupcakes, using a pairing knife, cut out a small cone from the center of each cupcake. Coat a spoon with non-stick cooking spray and spoon 1 heaping tbsp of marshmallow fluff into each cupcake. Replace cutout piece of cupcake.
Spread cupcake top with chocolate icing and serve.