Gray turns 9 tomorrow. How did that happen? Matt pointed out to me recently that our time with him is almost half over. Now that’s a depressing thought. Gray is a terrific kid, and I’m not just saying that because he’s mine. For the most part he’s well-behaved. He is, after all, a boy so he does have his moments. And while he’s very much rough and tumble, he has such a kind heart.
On his first birthday, I took cupcakes to school. At that point it was more for the teachers and myself than it was for him. The tradition continued, and each year I took cupcakes in for his birthday. When we lived in North Carolina, you were required to purchase them at an approved bakery and bring them with the seal still intact. Ugh. Store-bought cupcakes.
Thankfully in Tennessee, you can bring homemade cupcakes. It’s his birthday, so I do let him pick out what he wants. Last year, he wanted cupcakes that looked like candy corn.
Super cute but kind of boring in the flavor department. This year he requested “chocolate on chocolate on chocolate”. That’s my boy. I found a recipe on cookiesandcups.com for a super-chocolate-y cupcake……but wait – there’s more. A few minutes into the baking process, she put a little 3 Musketeer bar on top so it would bake inside. AND THEN she topped them with a 3 Musketeer frosting. How do you make 3 Musketeer frosting? Well you melt down an entire bag of those bad boys and then whip them up with powder sugar and marshmallow crème. Woo hoo. I told the boy, and he was all in.
3 Musketeer Chocolate Cupcakes
- 1½ cups Hershey’s Special Dark Cocoa Powder
- 3 cups AP flour
- 3 cups sugar
- 1 T. baking soda
- 1½ t. baking powder
- 1 t. salt
- 3 eggs
- 1½ cups buttermilk
- 1½ cups warm water
- ¾ cup vegetable oil
- 2 t. vanilla extract
Preheat the oven to 350. Line muffin pans with cupcake liners. In a stand mixer sift together flour, cocoa powder, baking soda, and baking powder. Add in the sugar and salt. With your mixer on low-speed add eggs, one at a time and then the vanilla, water, vegetable oil and buttermilk. Mix on medium for 2 minutes until combined. Fill liners ⅔ full and bake for 5 minutes, then drop a miniature 3 Musketeer bar on top of each cupcake, and bake 15 more minutes until set. Remove from pan immediately and cool on a wire rack. Makes around 36 cupcakes.
- 15 oz. 3 Musketeers Bars
- 1 cup Marshmallow Fluff
- ½ cup butter, room temperature
- 4 cups powdered sugar
- 2 T. milk
In stand mixer cream together Marshmallow Fluff and butter until smooth. In a large saucepan over low heat melt the 3 Musketeers candy bars. Add the melted 3 Musketeers bars to the butter/Fluff mixture and beat mixture for 1-2 minutes until evenly incorporated. Turn speed to low and add in powdered sugar and milk. Turn speed up to medium and beat until smooth.
I actually doubled the frosting recipe. In her post, she mentioned that she cut the cupcake recipe in half when she did the 3 Musketeer version. I didn’t. I wanted to be sure there were plenty of cupcakes to share at school tomorrow. Plus, Gray and I needed to do some QC before taking them in.
Gray and I both give them a thumbs up in the taste department. She mentioned that the frosting had a different sort of texture. Does it ever. It’s almost stretchy. In fact, I had to mix the last bit by hand for fear of burning up my mixer. Then the longer it sat, the stiffer it got. It was incredibly difficult to pipe onto the cupcakes. And mine weren’t tall and pretty like hers, so in the cute department, I think mine fail. But while we do eat with our eyes, taste is ultimately more important. And Gray says these are “the best cupcakes ever.”
Happy Birthday Buddy.