|The chocolate marble cupcake from Starring Roll’s.|
1 can fudge frosting
4 cups chocolate chips
6 Tbsp canola oil
3 (3.7 oz) King Size Butterfingers
Quick Butter cream Frosting
6 Tbsp milk
1 Tbsp vanilla
6 3/4 cups powdered sugar
Prepare cupcakes as stated on the box. Let cupcakes cool completely.
Using a sharp knife, cut a cone shape out on top of the cupcake. Make sure your cut goes about halfway into the cupcake. Remove the cake and fill the hole with fudge frosting. Add the cake you removed to the top of the cupcake, making sure that the pointy cone end is sticking up.
Prepare the butter cream frosting. Mix together all the ingredients and beat on medium for 3 minutes, until fluffy. Ice your cupcakes. It may be easiest to use a piping bag for this. Let the frosting set up for 30 minutes.
While the frosting is setting up, use a food processor to crush up Butterfingers. It may be easiest to use frozen Butterfingers.
Combine chocolate chips and oil in a medium microwave-safe bowl. Heat on HIGH for 1 minute. Stir and continue to heat at 30 second intervals until completely melted. Allow to cool for 5-10 minutes before using. Dip the frosted cupcakes into the chocolate – I used a spoon to hold the frosting into place to make sure it didn’t fall off the cupcake. Immediately coat the cupcake with the pulverized Butterfingers – just smash it all over the chocolate. Repeat until all cupcakes are dipped and covered. Refrigerate approximately 1 hour to allow the chocolate to set up.