Ingredientes para Candy Bar Cupcakes With Chocolate Marshmallow Frosting
- Milky Way Bars
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups granulated sugar
- 1 cup (2 sticks) softened shortening
- 3 large eggs
- All Purpose Flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon baking soda
- Vanilla Extract
- Miniature Marshmallows
- Evaporated Milk
- Unsweetened Chocolate
- 3 cups powdered sugar
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Cómo preparar Candy Bar Cupcakes With Chocolate Marshmallow Frosting
- Melt 12 oz milk chocolate candy bars and 1/2 cup (1 stick) unsalted butter in a heavy saucepan over low heat for about 5 minutes, stirring until smooth. Set aside to cool slightly.
- In a large bowl, cream together 1 1/2 cups granulated sugar and 1 cup (2 sticks) softened shortening at medium speed with an electric mixer for about 3 minutes, or until well blended.
- Add 3 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt.
- In another bowl, combine 1 cup buttermilk and 1 teaspoon baking soda. Let sit for 5 minutes.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients (sugar mixture), alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Beat at low speed just until combined after each addition.
- Stir in the cooled melted candy bar mixture and 1 teaspoon vanilla extract.
- Line a muffin tin with 36 paper baking cups.
- Fill each cupcake liner about two-thirds full with batter.
- Bake at 350°F (175°C) for 18-20 minutes, or until a wooden pick inserted into the center comes out clean.
- Remove cupcakes from the pan and let cool completely on a wire rack.
- **Chocolate Marshmallow Frosting:** Melt 6 oz semi-sweet chocolate chips, 4 oz marshmallows, 1/4 cup heavy cream, and 2 tablespoons unsalted butter in a 2-quart saucepan over medium-low heat, stirring constantly for 5 minutes, or until smooth.
- Transfer the chocolate mixture to a large bowl and place the bowl into a larger bowl filled with ice water.
- Gradually add 3 cups powdered sugar, beating at low speed with an electric mixer.
- Increase speed to medium-high and beat for 5 minutes, or until the frosting is cool, thick, and spreadable.
- Stir in 1 tablespoon vanilla extract.
- Spread the frosting evenly over the cooled cupcakes.
- Garnish with chopped frozen fun-size chocolate-coated caramel and creamy nougat bars, and candy corn, if desired.
- **For Candy Bar Cake:**
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Pour batter into prepared pans and bake for 30-35 minutes, or until a wooden pick inserted into the center comes out clean.
- Cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Once completely cool, frost the cake layers with half the frosting between layers and the remaining frosting on top and sides.
- Garnish as desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
145g
Fat
39g
Carbs
15g
