Cupcakes
• 9 fun size Milky Way candy bars
• 1/2 cup butter
• 2 cups sugar
• 1 cup shortening
• 3 large eggs
• 2 1/2 cups flour
• 1 teaspoon salt
• 1 1/2 cups buttermilk
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla
Chocolate Marshmallow Frosting
• 3 cups mini marshmallows
• 3/4 cup butter, cut into pieces
• 3/4 cup evaporated milk
• 6 ounces unsweetened chocolate, chopped
• 6 cups powdered sugar
• 1 tablespoon vanilla
Directions
Preheat oven to 350 degrees. Melt candy bars and butter in heavy saucepan over low heat about 5 minutes, stirring until smooth. Set aside. Beat sugar and shortening at medium speed with mixer about 3 minutes or until well blended. Add eggs, 1 at a time, beating until just blended after each addition.
Combine flour and salt. Stir together buttermilk and baking soda in a separate bowl. Gradually add flour mixture to sugar mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bars and vanilla.
Spoon batter into baking cups placed in muffin tin, filling 2/3 full. Bake for 18 minutes.
To make frosting, melt first 4 ingredients in saucepan over medium-low heat, stirring 5 minutes or until mixture is smooth. Transfer chocolate mixture to large bowl. Place bowl into larger bowl filled with Ice and water. Gradually add powdered sugar, beating at low speed with hand mixer. Increase speed to medium-high and beat for 5 minutes or until frosting is cool, thick and spreadable. Stir in vanilla. Frost cooled cupcakes. If you want to be a little extra, shave some milk chocolate and sprinkle over frosting.
Our resident favorite office chef, Mrs. B (Barbara McLemore) made these at our office yearsssss ago. I think they are the perfect chocolate cupcake, and this frosting on top is to die for! I especially like to make these around Halloween.
