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1
Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smooth.
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2
Set aside.
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3
Beat sugar and shortening at medium speed with an electric mixer about 3 minutes or until well blended.
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4
Add eggs, 1 at a time, beating just until blended after each addition.
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5
Combine flour and salt.
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6
Stir together buttermilk and baking soda.
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7
Gradually add flour mixture to sugar mixture, alternately with buttermilk mixture, beginning and ending with flour mixture.
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8
Beat at low speed just until blended after each addition.
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9
Stir in melted candy bar mixture and vanilla.
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10
Place 36 paper baking cups in muffin pans; spoon batter evenly into paper baking cups, filling two-thirds full.
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11
Bake at 350 for 18 minutes or until a wooden pick inserted in center comes out clean.
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12
Remove cupcakes from pan, and let cool completely on wire racks.
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13
Spread cupcakes evenly with Chocolate-Marshmallow Frosting.
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14
Garnish, if desired, with chopped frozen fun-size chocolate-coated caramel and creamy nougat bars, candy corn.
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15
Chocolate Marshmallow Frosting: Melt first 4 ingredients in a 2-quart saucepan over medium-low heat, stirring 5 minutes or until mixture is smooth.
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16
Transfer chocolate mixture to a large bowl.
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17
Place the bowl into a larger bowl filled with ice and water.
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18
Gradually add powdered sugar, beating at low speed with an electric mixer.
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19
Increase speed to medium-high, and beat 5 minutes or until frosting is cool, thick, and spreadable.
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20
Stir in 1 tablespoon vanilla.
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21
Heavenly Candy Bar Cake: Spoon batter into 3 greased and floured 9-inch cakepans.
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22
Bake at 350 for 30 minutes or until a wooden pick comes out clean.
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23
Cool in pans on a wire rack 10 minutes; remove cakes from pans, and let cool completely on wire rack.
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24
Spread half of Chocolate-Marshmallow Frosting evenly between cake layers.
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25
Spread remaining frosting evenly over top and sides of cake.
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26
Garnish, if desired.
