Marshmallow Cupcakes with Hot Chile Oil Chocolate Drizzle and Candied Bacon

These are some extreme cupcakes.CupcakeWell, kinda, but they’re SO FUN.  I mean, just think about these flavors – marshmallow, a hint of hot chili in the chocolate (I mean, shit, why not?) topped off with candied bacon AND a peep. Sweet, salty, crunchy, a little bitty hint of heat, and, of course, marshmallow-y.  It’s the epitome of a sweet and spicy combination. You can thank Chocoley for these. They graciously sent me goodies to make something fun for Easter and share with y’all – and now my family is officially addicted to their amazing chocolate
Feel free to completely cover the frosting with the chocolate instead of drizzling if you want more chocolate/chili flavor.

These are some happy peeps. And, they’re sprinkled with some colored sparkly sanding sugar, of course.IMGP0170They’re officially the badasses of Easter cupcakes.P0172 I think Pinky there on the far left may have dipped a little too much in the chili oil. 

Marshmallow Cupcakes with Hot Chili Oil Chocolate Drizzle and Candied Bacon



  • Make cupcakes according to package directions. Remove cupcakes from pan and allow to cool.
  • Increase oven temperature to 400 degrees.
  • Place bacon slices on a baking sheet and sprinkle brown sugar over each piece. Bake for 15-20 minutes, until thoroughly done and crispy. Remove from oven and let cool; crumble.
  • Stir cake frosting and Marshmallow oil thoroughly with a large spatula.
  • Melt chocolate in a microwave safe bowl and add Hot Chili Oil; stir to combine.
  • Spread frosting on cupcakes, drizzle with chocolate, sprinkle with bacon and sanding sugar.
  • Top with a Peep.
  • [xyz-ihs snippet="Swoop"]


*Adding coloring oils at room temperature will shock melted chocolate and it will seize.

This Post Has One Comment

  1. Sinziana

    What a cute bunny cupcakes! Love the colors! Stopped by via Creative Spark!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.