RECIPE: Stuffed-With-Fluff Mars Bar Cupcakes

Lisa and I have many confectionery pet names for one another. I’m Butterfinger, she’s Mounds, I’m Chuckles, she’s Chunky, I’m Jelly Belly, and so on. We thought it high time we brought a third musketeer in on the act. Since he’s older than us, we thought we’d christen our brother “Mr. Big.” Yikes. Shouting Mr. Big across the table was uncomfortable. He’s athletic so we moved on to the Marathon Bar, but it just didn’t roll off our tongues. Finally, we settled on Mars, a bar that has a good hard shell, a nice sweet center and exists in outer space. Earth-to-Mars, these infinity-and-beyond chocolate marshmallow cupcakes are for you.

Ingredients

Chocolate Cupcake

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

Chocolate Icing

1 cup butter, softened
½ cup cocoa powder, sifted
2 ½ cups icing sugar
3 tbsp milk

Filing

24 tbsp marshmallow fluff

Directions

1) For the cupcakes, preheat oven to 350°F. Line 24 muffin cups with paper liners and spray with non-stick cooking spray.

2) 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.

3) 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.

4) 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.

5) 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 cut-out piece of cupcake. Spread cupcake top with chocolate icing and serve.

Yield: 24 cupcakes

 

Authors of bestselling cookbooks Bite Me and Bite Me Too, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes and forkin’ fun at BiteMeMore.com.

 

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