I am having so much fun with cupcakes this year! In keeping with my Welcome to Nashville theme, I made these Goo Goo Supreme Cupcakes. Never had a Goo Goo? Pause reading this post and go get one…now. The original Goo Goo Cluster started in Nashville and dates all the way back to 1912. It’s sticky marshmallow, gooey caramel, and roasted peanuts covered in milk chocolate. I personally prefer the Goo Goo Supreme which replaces the peanuts with delicious pecans. After making Whoppers Cupcakes not too long ago, these were the perfect pick for my Nashville party.
So, how’s it taste?
Oh boy were these ever a hit. Moist chocolate cake with a hidden piece of Goo Goo on the inside, topped with fluffy caramel marshmallow buttercream. It’s completely sinful and what a way to eat a Goo Goo! The buttercream had a hint of extra sweet from the marshmallow and went perfectly with the chocolate cake below. The piece of Goo Goo on the inside was a nice, sweet surprise. A burst of chocolate and crunch from the pecans. I could’ve skipped bringing these to the party and eaten the entire batch myself! The buttercream was slightly difficult to mix together from the stickiness of the caramels and the marshmallow creme, so be patient. Next time I make these (and there will be a next time), I think I’ll make this caramel buttercream and place a dollop of the marshmallow creme on top to make it a more prominent flavor. You could get fancy and drizzle the tops with more caramel and a sprinkle of pecans. This recipe would work well with the original Goo Goo Cluster or the peanut butter version, too. The candy bars are sold individually or you can buy a box of six. I’d suggest buying the box. Use five in the recipe and one left over for the chef!
Goo Goo Supreme Cupcakes
1/2 cup Dutch-process cocoa powder
1/2 cup hot water
2 cups all-purpose flour
3/4 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. coarse salt
16 tbsp. unsalted butter
1 1/2 cups sugar
2 large eggs plus 1 egg yolk
1 3/4 tsp. vanilla extract
2/3 cup sour cream, at room temperature
3 Goo Goo Supreme candy bars, cut into 24 pieces
Caramel Marshmallow Buttercream
2 sticks unsalted butter, room temperature
1-7 oz. jar marshmallow creme
15 caramels (I used Kraft)
2 tbsp. heavy cream
2 cups powdered sugar
2 Goo Goo Supreme candy bars for garnish, cut into 24 pieces
1. For the cupcakes, preheat the oven to 350. Line standard cupcake pans with paper liners. In a small bowl, whisk together the cocoa powder and hot water until smooth. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
2. In a medium saucepan, combine the butter and the sugar over medium heat. Heat, stirring occasionally to combine, until the butter is melted. Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed, 4-5 minutes, until the mixture is cooled. Mix in the eggs and egg yolk, one at a time, scraping down the sides of the bowl as needed and beating well after each addition. Mix in the vanilla and then the cocoa mixture and beat until incorporated. With the mixer on low speed add in the dry ingredients in two batches, alternating with the sour cream, beating just until combined.
3. Divide the batter between the prepared cupcake liners, filling them about 1/4 of the way full. Put one piece of the cut Goo Goo Supreme in each liner, then fill the rest of way, covering the piece of candy. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow the cupcakes to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
4. For the buttercream, start out by melting the caramels with a splash of heavy cream. Microwave in 30 second increments, stirring in between to avoid burning. Once the caramel is melted and smooth (should take 90 seconds to two minutes), let it cool.
5. Whip together the butter and marshmallow cream until fluffy. Once the caramel is cool to the touch, drizzle it into the mixture, with the mixer going on low-medium speed (be sure the caramel isn’t hot, otherwise it will melt and ruin the buttercream). Whip the mixture until fluffy. Add the powdered sugar, a half cup at a time, until you’ve gotten the desired taste and consistency. Pipe onto each cupcake, and top with the Goo Goo Supreme pieces.