Ingredients

• 1 cup flour
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1/2 tsp salt
• 1/3 cup heaping Hershey's Special Dark Chocolate Powder
• 1 cup sugar
• 5 tbsp butter
• 1 egg
• 1 tsp vanilla
• 1/2 cup milk
• 1/2 cup hot coffee
• 15 mini 3 Musketeers
For the Frosting:
• 15 oz. 3 Musketeers Bars (either mini or chopped)
• 1 cup Marshmallow Fluff
• 1/2 cup butter, room temperature
• 4 cups powdered sugar
• 2 Tbsp milk

Instructions

1. Preheat oven to 350F and line a cupcake tray
2. Sift together the flour, baking soda, baking powder, salt and cocoa powder
3. In another bowl, Cream together the sugar and the butter as best you can, then add the egg and vanilla and mix for about 2 minutes until light and airy.
4. Alternate adding milk and the dry mixture, but combine until only just mixed.
5. Add the 1/2 cup of hot coffee and stir until the mixture is very thin
6. Fill the cupcake liners a little over 1/2 full, place a mini 3 musketeers in the center then cover with a layer of batter
7. Bake for 16 minutes or until toothpick comes out clean.
8. For the frosting cream together Marshmallow Fluff and butter until smooth.
9. In a large saucepan over low heat melt the 3 Musketeers candy bars. The mixture will resemble thick Marshmallow Fluff consistency when melted.
10. Add the melted 3 Musketeers bars to the butter/Fluff mixture and beat mixture for 1-2 minutes until evenly incorporated.
11. Add in powdered sugar and milk and beat until smooth
12. The frosting consistency will be different than regular frosting and more "elastic"
13. Pipe onto cooled cupcakes.